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Ras Bara

Ras Bara

'Rasbara' or 'Rasbora' is a traditional dessert from the western region of Odisha and is savored during most festive occasions. Deep-fried balls of split yellow gram batter are dipped in sugar syrup and usually flavored with cardamom powder. It’s an uncomplicated recipe with few ingredients and very little effort. And yet it is delicious and one of my favorites’.  So, let's get started.

Preparation time: 20 mins

Cooking time: 30 mins

Servings 6-8 persons

Ingredients:

  • 1 cup moong dal or split yellow gram (soaked in water for 5-6 hours)
  • 1 cup sugar
  • 1 ½ cups water
  • A pinch of salt
  • A pinch of baking soda
  • ½ tsp cardamom powder


Instructions:

  • Heat water and sugar in a pot and prepare a thin syrup. Add cardamom powder and keep aside.
  • Drain all the water from the soaked dal and transfer to a blender and blend into a smooth paste. Add 1 to 2 tbsp of water to adjust the consistency.
  • Add a pinch of salt and baking soda and whisk it for about 15 mins in one direction until fluffy. Alternatively, the batter can be kept for about an hour for fermentation.
  • Heat oil in a kadhai over medium heat. Gently drop small portions of the prepared batter into the oil with the help of a spoon to make small balls.
  • Deep fry the balls in batches. Do not overcrowd the kadhai.
  • When the balls turn slightly golden in colour, remove on a plate lined with tissue paper to absorb excess oil.
  • Next, dip the fried balls into the hot sugar syrup and boil for another 4 to 5 minutes.
  • Turn off the heat and cover. Let it stand until the fried balls are completely soaked in the syrup.
  • Transfer into a serving bowl and serve. It can also be chilled in a refrigerator and stored for a day or two.
Tips:

  • Soaking the dal for 5 to 6 hours is essential for yielding soft baras.
  • Whisking the batter is also essential or else the baras will not soak the syrup and will remain dense from inside.
  • Whisking can be skipped if the batter is kept to rest for an hour or so.
  • The syrup should be thin and not of one string or two string consistency.

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