The famous Rashbora Recipe

 

 Hello Everyone! Welcome to “Repast love". Our today’s interesting and healthy recipe is about "The famous Bengali sweets ~Rashbora". It's taste is similar to Gulab Jamun. And you will absolutely love it, just try this. I tried this for India famous festival "Anand Puja". As we have to eat only sweets on this day, and this is best to have on that day. 

Can we use more milk or Ghee while kneading the dough?

Ya sure you can use milk and ghee while kneading the dough. As we want totally soft and puffy dough. And there should no cracks while making balls. And for that we have to knead the dough for 10 to 15 minutes. 

What is different between Suji and Semolina.?

Some information is on “Difference between Sooji (Suji) and Semolina”. Here in India, Sooji has been addressed as Semolina in English. Both of these are slightly different than each other yet, a by product of wheat. So let’s start. First, Sooji has been used in Indian subcontinent to make numerous sweet and savoury dishes. Sooji is popularly known as Rava in South India. Often people due to their coarseness considered them two different products. However, as per the specification of Bureau of Indian Standards and Agmark, sooji or rava should be made from clean wheat milled into coarse form and it should be free from bran and germ layer of the wheat. Its consistency is quite similar to sand. In layman language, you can consider it a coarse form of fine flour (Maida). In India, sooji is made from chapatti wheat i.e Triticum aestivum. Because 95% of wheat grown in Indian out of total wheat production are the varieties of that wheat. Sooji is made from wheat, hence it contains gluten. Sooji has been used to prepare enormous dishes. And in several dishes, sooji has been added in main ingredients for ease, to enhance taste or crispiness. Sooji is available at local grocers. The cost of sooji starts from Rs 45 to 50/- for 1 kilo. Our second product is this semolina..In India, Sooji or Rava and Semolina are synonymous to each other. But, semolina is a foreign means Italian product of Durum Wheat similar to sooji. That is coarsely milled from endosperms or inner layer of durum wheat. India does grow durum wheat around 4% of total wheat. Durum is hard wheat with high gluten content. It has pale coloured endosperm that is why this semolina flour has a pale colour. Semolina is used to prepare pasta and noodle and that is why this is also known as pasta flour. This semolina has been used to prepare several dishes, cake and cookies. Semolina made from durum wheat is very popular in Europe with various other names. This is a foreign product. Hence, you will only find it in high-end departmental stores or online stores. This is a very expensive product. The price of this starts from Rs 300 to 350/- for one kilo. Sooji and semolina are different from each other due to their base material from which these are being made. If you make some special Italian dish, do not replace semolina with sooji. Because this could change the flavour and texture of the dish. And you won’t be getting the same finish for which that dish is popular for. And we hope today’s information will be useful in your everyday life. 

INGREDIENTS :-

Sugar Syrup~

• Sugar - 1 cup
• Water - 1 cup
• Cardamom powder - 1/4 tsp

Rashbora balls~

• Ghee - 2 tbsp
• Rava/semolina - 1/2 cup
• Milk - 1. 3 cup
• Milk Powder - 2 tbsp
• Oil for frying

METHOD :-

Sugar Syrup ~

• Heat 1 cup water and add 1 cup sugar. 
• Boil it at low flame. 
• Boil it until sugar get completely dissolved with water. Don't over cook it. 
• Add Cardamom powder and give a nice stir. 
• When sugar get completely dissolved, turn off the flame and keep it aside. 

Roshbora Balls~

• Take a pan or kadhai. Add 2 tbsp Ghee. 
• Than add semolina and mix it nicely with Ghee on low flame. 
• Cook it until the colour becomes light golden. 
• When it's colour becomes light golden than add 1.2 cup milk. 
• Give a quick stir, no lumbs should be form.
• Keep the flame low. 
• When it is mixed properly with milk, than again add 1/3 cup milk. 
• And cook for only 30 sec. 
• Than transfer it in a plate or tray. 
• Let it cool down, than add 2 tbsp milk powder. 
• Mix it and knead it. To make a soft dough. If needed you can add 2 tbsp milk. 
• Dough should be soft and with no cracks. It may take 10 to 15 minutes.
• Than take a small peda size dough and give a round shape. 
• Than press in the middle with light hand. To make roshbora balls. There should no cracks in the balls. 
• Likewise make all roshbora balls. 
• Now heat the oil for frying. When oil becomes hot. 
• Than put / drop the roshbora slowly - slowly into the oil. 
• Fry it until the roshbora become golden brown in colour. 
• When it becomes golden brown than drain it out and keep it directly into the sugar syrup. 
• Leave it in sugar syrup for 2 hours and than serve it. 
• If you want hot roshbora, than take 3 tbsp sugar syrup and 1 roshbora. And microwave it for 1 minutes on 180°.

Watch the video  of Roshbora Recipe: