Poush sankranti or Poush parbon is observed on the auspicious day of Makara sankranti or the last day of Bengali month Poush. Not only in Bengal but in all over India this day is regarded as a very special day and various traditions are followed, like in south India they celebrate Pongal, in Punjab it is celebrated as Lohri, in Bengal people gather at the holy place of Gangasagar where the river Ganges meets the Bay of Bengal to take dip in the morning.
In almost every Bengali kitchen will be full with aroma of Date Palm Jaggery Or "Nolen Gur". This festival is known as "Poush Sankranti" in West Bengal. Varieties of sweets are made with Ground rice, date palm jaggery , milk and many other ingredients. 'Rosbora' is one of the special sweet made during Poush Parbon. This sweet is very easy to make and tasty too. Perfect Rosbora will be very soft, melts in your mouth. The name tells it, 'Ros' means syrup and 'Bora' means dumplings. These are urad dal dumplings soaked in sugar or date palm jaggery syrup.
Urad Dal - 1 cup
Pinch of salt
Method ~
In almost every Bengali kitchen will be full with aroma of Date Palm Jaggery Or "Nolen Gur". This festival is known as "Poush Sankranti" in West Bengal. Varieties of sweets are made with Ground rice, date palm jaggery , milk and many other ingredients. 'Rosbora' is one of the special sweet made during Poush Parbon. This sweet is very easy to make and tasty too. Perfect Rosbora will be very soft, melts in your mouth. The name tells it, 'Ros' means syrup and 'Bora' means dumplings. These are urad dal dumplings soaked in sugar or date palm jaggery syrup.
Ingredients ~
For the Bora :
Urad Dal - 1 cup
Pinch of salt
Fennel Or Mouri - 1 tablespoon
Soda-bi-carb - 1 pinch
Vegetable oil - for deep frying
Water - 2 1/2 cups
Green Cardamom pods - 3/4
Saffron - 1 pinch
Soda-bi-carb - 1 pinch
Vegetable oil - for deep frying
For Sugar Syrup :
Sugar - 1 cupWater - 2 1/2 cups
Green Cardamom pods - 3/4
Saffron - 1 pinch
Method ~
Soak urad dal for 8 hrs or overnight. Wash well, till water runs clear. Make a paste of the urad dal. While making the paste, use water as little as possible.
Take the paste in a bowl, add a pinch of salt and fennel seeds. Now beat the dal very well. If you do not beat it well the dumplings will be hard from inside and the Rosbora will not soak syrup and will not taste good. After beaten the dal paste, take a bowl of cold water and drop a very small amount of the beaten paste into the water. If the drop of the paste will floats immediately on the water surface, then your dal paste is ready to fry. If the drop sinks into the water, then you have to beat again your Dal paste.
Take a deep pan or kadai, heat enough oil to deep fry. When the oil is hot reduce the heat to low. Add a spoonful of dal paste and add to the oil. Fry 5-6 dumplings at a time, depending on the size of the pan or kadai. Fry over a low-medium flame for 4-5 min. You do not need to fry it till light brown like pakoras. Strain them and place onto paper towel.
Now take 1 cup of sugar and 2 1/2 cups of water in a pan, mix them together till the sugar dissolves and place the pan on high heat to make syrup. When the syrup starts boiling, turn off the heat and add the fried Bora into syrup (increase the amount of sugar, as per your taste).
Serve them warm.
Take the paste in a bowl, add a pinch of salt and fennel seeds. Now beat the dal very well. If you do not beat it well the dumplings will be hard from inside and the Rosbora will not soak syrup and will not taste good. After beaten the dal paste, take a bowl of cold water and drop a very small amount of the beaten paste into the water. If the drop of the paste will floats immediately on the water surface, then your dal paste is ready to fry. If the drop sinks into the water, then you have to beat again your Dal paste.
Take a deep pan or kadai, heat enough oil to deep fry. When the oil is hot reduce the heat to low. Add a spoonful of dal paste and add to the oil. Fry 5-6 dumplings at a time, depending on the size of the pan or kadai. Fry over a low-medium flame for 4-5 min. You do not need to fry it till light brown like pakoras. Strain them and place onto paper towel.
Now take 1 cup of sugar and 2 1/2 cups of water in a pan, mix them together till the sugar dissolves and place the pan on high heat to make syrup. When the syrup starts boiling, turn off the heat and add the fried Bora into syrup (increase the amount of sugar, as per your taste).
Serve them warm.
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