Rasabora(রসবড়া)

 Recipe of Rasabada (Rasabora)

Ingredients:

For the Vadas (Fritters):

Urad dal (split black gram): 1 cup (soaked for 4-5 hours)

Green chilies: 2-3 (finely chopped)

Ginger: 1 teaspoon (grated)

Salt: to taste

Oil: for deep frying

For the Syrup:

Sugar: 1.5 cups

Water: 2 cups

Cardamom: 3-4 (crushed)

Saffron: a pinch (optional)

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Instructions:

Step 1: Prepare the Batter

1. Drain the soaked urad dal and grind it into a smooth, thick paste. Avoid adding too much water while grinding.

2. Add chopped green chilies, grated ginger, and salt to the batter. Whisk the batter well to incorporate air, making it light and fluffy.

Step 2: Fry the Vadas

1. Heat oil in a deep frying pan over medium heat.

2. Wet your hands, take a small portion of batter, and shape it into small, round fritters (or drop spoonfuls directly into the oil).

3. Fry the vadas until golden brown and crisp. Remove and drain on paper towels.

Step 3: Make the Syrup

1. In a pan, combine sugar and water. Heat until the sugar dissolves completely and the syrup thickens slightly.

2. Add crushed cardamom and saffron (if using) to enhance the flavor.

Step 4: Assemble the Rasabada

1. Soak the fried vadas in warm water for 5-10 minutes to make them soft. Gently squeeze out excess water without breaking the vadas.

2. Transfer the softened vadas into the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup.

Step 5: Serve

Serve the Rasabada at room temperature or chilled, garnished with a sprinkle of cardamom powder or saffron threads for an added touch.

Enjoy your delicious Rasabada!