Rosh Bora |Sooji Gulab Jamun

Yet another bengali sweet from my kitchen to treat your eyes and tastebuds. Rosh bora is a easy and tasty bengali dessert. This looks and tastes similar the the gulab jamun which is a completely different way of making.

Unlike the gulab jamun dough which has to be handled with utmost care this rosh bora dough is a tough one 😂 actually this dough has to be kneaded hard to acheive the soft and smooth consistency. 

The process of making is quite simple and the end result is unbelievably soft and juicy sooji dumpling with a lively crunch in the middle and the addition of the saffron to the stuffing gives an unique flavour to the dumpling. 

INGREDIENTS 

Sugar Syrup

1 cup sugar

2 cup water

2 cardamom pods, crushed

1 pinch saffron 

Sooji Dumpling 

1 tsp ghee

1 cup sooji

1½ cup milk

¼ cup milk powder

½ tsp cardamom powder

¼ tsp baking soda

1 tsp ghee(optional)

Stuffing

2 tbsp chopped nuts

1 tsp saffron 

Oil for deep frying

METHOD

In a wide mouth pan add the sugar syrup ingredient and bring to a boil. Boil for 5 minutes and switch off the heat. 

While that is boiling in another pan add 1 tsp ghee and add the sooji to the pan and roast it exactly for 4 minutes. Do not over roast as it will start to burn.

After 4 minutes pour the milk to the pan and keep mixing, don't worry if few lumps are formed.

Initially it will look like a liquid but within minutes it will start to cook and come to a upma consistency.

Once the sooji is completely cooked and forms a ball, switch off the heat and cover with a lid and let it cool down for 10-15 minutes or until its cool enough to handle.

After completely cooled down. Add in the milk powder, cardamom powder and baking soda and give it a nice knead.

Unlike Gulab jamun the Rosh bora dough has to be kneaded well and that's when the Rosh bora turns out soft.

If you find the dough to be dry add in a tbsp or 2 of milk to make the dough nice soft and smooth.

Once the dough is soft and pliable take a large lemon size ball and make a dent in the middle of the dough to form a cavity to fill the stuffing.

Add ½ tsp chopped nuts and few strands of saffron to the cavity and seal it completely.

Afyer sealing make the dough into a crack free ball and then gently flatten a bit to form a shape of a cutlet. Do the same with all the dough.

Heat the oil to a medium heat and start frying the prepared rosh bora to the oil and keep frying it in a medium heat until it turns golden brown in color.

Once they are golden brown drain from the oil and add it to the hot sugar syrup. 

Let it soak for atleast 2 hours before serving.

Enjoy!!!