Saturday, 16 January 2016

Recipe of the day: Ras Bara

Hello foodies! In India, ‘Sankranti’ is celebrated in various ways and rituals. It’s poush parban in Bengal, Bihu in Assam, Pongal in . Also, so many festivals like Lohri, Bhigi etc are parts of this harvest season. And, as like all festivals, various foods are one of main part in this festivals. In my house, we also celebrated Poush Parban with so many types of dishes and most of them are deserts. Today, I’m going to share a Bengali, as well as Oriya desert ‘Ras Bara’. We make it for Poush Parban every year. Try it, it’s very easy to make and delicious too much as well………

Ras Bara



  1. Urad (Biuli) Dal -     1/2 cups
  2. Mouri -                    1/2 tsp
  3. Sugar -                    1 cup sugar
  4. Water -                   1 and 1/2 cup
  5. Oil -                         to deep fry


  • Soak urad dal in water for overnight.
  • Grind with minimum water and make a smooth paste.

  • Add mouri to the mix.
  • Heat oil in a kadai. Oil must be steaming hot.
  • Turn heat to medium settings. Make round balls from the batter and deep fry till golden brown.
After Fry

  • Drain oil and soak the fried baras in the sugar syrup 10-15 min. till they turn juicy and soft.


Process for Syrup:

1. In a heavy bottom pan bring 4 cups of water and sugar to a boil. Stir so that the sugar does not get burnt at the bottom.

2. Once it comes to a boil pound, let it simmer on medium flame till its thick.

3. When done, it would be thick and sticky (almost 12-15 minutes). keep this warm.

No comments:

Post a Comment