Tuesday, 10 February 2015

Rosh Bora / Lentil dumplings in Sugar syrup

 Lentil dumplings in sugar syrup
 This is a quick post. And a long pending one.
Having risen early today, I am indulging in some quiet time after what seems like ages.
I am not pushing myself to start the washing machine, walk into the kitchen to put the water for tea on, go to my favourite room for dumping and start working on the dry clothes from yesterday ... sorting for laundry, folding, arranging them in their alotted rooms.
And most importantly, I am not thinking of breakfast.

I am sitting in my favourite chair by the bay window ... I have opened it to feel the slight cold that still lingers in the morning air ... and just looking out.
Soaking in the morning quiet.
I do not feel like reading too, this morning. I am even ignoring the new book by Jeffery Archer .... yes, I finally bought it ... lying on the center table.

I look out, eyes scanning the tree tops and the land on the hills far away.
Just last evening we had seen a huge fire there .... so strong and so bright that we could easily make out the red, orange and then the yellow of it ... showing the intensity.
It is a regular phenomenon here ... I have been seeing it ever since we have come to this flat.
We assume it is either wild fire that the dry grass and plants easily catch. But another reason can be the ritual that the farmers of sugarcane fields follow .... after a harvest, they burn the whole field to get rid of any pests or rodents that might stay to enjoy the sweet sugarcanes.

Whatever it might be, we have a beautiful view of the fire. It starts, rises and spreads to the adjoining hills. And looks like a big, orange  garland that goes up and down and around the hill tops.

Rosh bora
Now, as I look at the hills, there hangs a light fog. There is no trace of the wild dance of destruction that they had seen the earlier evening.
My trance is disturbed by a quick movement below in the garden ... a bird darting from one tree to another.
The Koyel.
We have lots of them here. The poor thing is a shy bird.
And since the highrises are much above the trees, we get to see them below us. Which I am sure gives them a lot of stress ... to stay hidden all the time.
To get from one tree to another, they have to fly as fast as they can to get away from being in the open ... aznd settle down inside the branches with, I am sure , a sigh of relief.
The poor dears.

Among all this I remember I have some photos ready to be posted.
So get my laptop and start typing away.
And that is all that blabber you have been reading till now .... if at all you have been patient enough to. :-)

But I will get to the recipe now.
I had made this Rosh Bora during Diwali. With my hand and shoulder slowing recovering, I could not resist the temptation to make a few sweet and savoury snacks this time.
Made everything in less quantities but clicked some hurried photos, hoping to post them on Kichu Khonn.
Who knows when I'll be able to make some again.

Rosh bora narkel diye
Need :

Urad dal batter - around 1 cup (soak for 2 hours and grind the urad dal to a paste )
Grated fresh coconut - ½ cup
Whole Black peppercorns - ¼ tsp , lightly crushed
Green cardamom - 2 pieces
Sugar - 1 cup
Water - 1 and a ½ cup
Oil - to deep fry

How to :

To make the Sugar syrup :-

Take a deep pan and put in the water and the sugar and keep on low heat till it starts boiling.
Crush the green cardamoms and add in.
Keep stirring and boiling till the sugar dissolves and the syrups cooks well .... say around for 5 minutes after the sugar dissolves.
You do not need to thicken the syrup.

To make the Boras / dumplings :-

Beat the Urad dal batter with a fork to make the batter a little fluffy and incorporate some air into it.
If you want to, you can add a pinch of baking powder ... I did not.
Add the coconut and the crushed black peppercorns.

Heat enough oil in a deep kadahi.
Scoop out small balls of the batter and drop them carefully into the oil.
I cannot make perfect balls ... I use a spoon to pick up and drop the batter .... hence the imperfect shapes. :-)
Keep the heat on low and fry them till golden brown in colour.

Dunk them into the warm sugar syrup and let them soak in for a while.

Rosh bora
This is one of my very few favourite sweets .... though I do not make it very often.

You can serve them both warm or at room temperature.


1 comment:

Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!