Roshbora is a traditional Bengali style dessert where fried lentil fritters are soaked in Sugar/Jaggery syrup and served. It is a winter delicacy and is mostly prepared in each Bengali house during the festive time of “Poush Parbon”. In this preparation, fritters are prepared with urad dal aka bulir dal paste and then dipped in light sugar syrup. Roshbora is mostly relished as a snack or after a meal as dessert.


  • Serves 6
  • 150gm Black Gram, Split/Urad Dal
  • 2 Tsp Sugar
  • 4 – 5 Green Cardamoms, Crushed
  • 1 Tsp Fennel Seeds, Crushed
  • 1/4 Tsp Tata Salt
  • Fortune Sunflower Oil for Deep Frying
  • Thin Sugar Syrup for Dipping Boras
  • Slivered Almonds and Pistachios for Garnish


Prep: 60 minutes
Cooking: 40 minutes

  1. Soak the urad dal for 4 hours. Then using minimal water, grind it to a thick paste.
  2. Add the sugar, crushed fennel, green cardamom and salt and whisk the mixture with your hands to make it light and airy.
  3. Rest the mixture for around 15 mins.
  4. Then make small boras and fry on medium flame so that they are cooked inside out.
  5. Then dip in the sugar syrup for 15 mins and remove.
  6. Garnish with slivered almonds and pistachios and serve.
  7. Note – Addition of baking soda is completely optional. Also make thin sugar syrup to dip in else it will not seep in the boras.