Rasbora

Name: Rasbora
Total time: 2400 s
Yield: 4 to 5 servings
Cuisine: Indian
Ingredients: 1 tsp Desi ghee / odourless oil; 1/2 Cup Semolina / sooji; 1 Cup milk; 1/4 Cup Milk powder; 1 tbsp All-purpose flour/maida; 1/8 tsp Baking soda; 1 Pinch Saffron/ kesar dissolved in 1 tbsp warm milk; 1/8 tsp orange liquid food colour (optional); as required Desi ghee/ Oil for frying; 1 Cup Sugar; 1 Cup Water; 1 Pinch Saffron/ kesar; 1/8 tsp orange liquid food colour (optional); 1/4 tsp Cardamom powder; 1 tbsp Chopped pistachios

Renu Kapoor @renuwnw

#WNW
An exotic sweet savoury from Bengal which is also known as Roshbora. The texture, moistness and also the colour is similar to gulab jamun, but it's made with just fine semolina. This is an effortless dessert which can be made quickly with the basic ingredients available in our pantry.

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Ingredients

40 minutes

4 to 5 servings

For Rasbora mixture:
1 tspDesi ghee / odourless oil
1/2 CupSemolina / sooji
1 Cupmilk
1/4 CupMilk powder
1 tbspAll-purpose flour/maida
1/8 tspBaking soda
1 PinchSaffron/ kesar dissolved in 1 tbsp warm milk
1/8 tsporange liquid food colour (optional)
as requiredDesi ghee/ Oil for frying
For Sugar Syrup
1 CupSugar
1 CupWater
1 PinchSaffron/ kesar
1/8 tsporange liquid food colour (optional)
1/4 tspCardamom powder
For Garnishing
1 tbspChopped pistachios

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Steps

40 minutes

1

Preparing Rosbhora dough
2

In a kadai add 1 tsp ghee & 1 cup sooji. Now roast on low to medium flame until it turns aromatic. Please ensure the colour of sooji is not changed a lot.
3

Now add 1 cup milk and mix until sooji absorbs the milk.
4

Keep on mixing until the mixture leaves the pan and gather to form a smooth dough.
5

Cover it and keep it aside until it comes down to lukewarm temperature.
6

Preparing the sugar syrup:
7

To make syrup, add 1 cup sugar and 1 cup water to a pan. Also, add cardamom powder, saffron and food colour to the sugar mix.
8

Boil the syrup for 2-3 minutes and then cook it on medium to high heat until it becomes sticky like honey. Please note that no strings are required in syrup.
9

Once the syrup reached to desired consitency, turn off the gas.
10

Frying the rosbhora balls and combining the balls and syrup:
11

Add food colour, saffron dissolved in milk and maida, milk powder to sooji dough when it is in lukewarm state. Knead the dough so that all the ingredients are mixed properly.
12

Now add baking soda and knead well for 1 minute to form a soft dough. If the dough seems dry then add 1 tsp of milk and knead again.
13

Grease your hands and make small balls from the dough. Please ensure that balls do not have any cracks. Make designs on the balls as per your choice.
14

Heat the desi ghee/oil in a kadahi on low to medium flame. Desi ghee gives very nice flavour but the selection of ghee or oil depends on you.
15

Deep fry the rosbhora balls on low to medium heat.
16

Change the sides of the balls to ensure those are cooked from all sides. Balls should be fried until those attain golden brown colour.
17

In parallel, re-heat the sugar syrup.
18

Transfer the fried balls to hot sugar syrup.
19

The rosbhora should be coated well with sugar syrup.
20

Cover and leave it for 30 minutes. Looks soft and filled with syrup after 30 minutes.
21

Garnish with pistachios and serve. You can also serve with chilled rabri.