rosh bora recipe | rava sweet recipe | bengali rasbora recipe

this post is also available in ಕನ್ನಡ (Kannada)

rosh bora recipe | rava sweet recipe | bengali rasbora recipe with detailed photo and video recipe. yet another popular bengali dessert recipe made with sooji or semolina. the texture, moistness and also the colour is similar to gulab jamun, but made with just fine semolina. it is an ideal dessert, which can be made in no time with basic ingredients from your pantry with less hassle of cracking and breaking while deep frying.
rava sweet reciperosh bora recipe | rava sweet recipe | bengali rasbora recipe with step by step photo and video recipe. bengali desserts are known for their moist, juicy and tasty desserts. most of these are made from chenna or dairy-based sweet, yet there are other ingredients sweet with similar taste and texture. one such easy and moist dessert sweet is rosh bora recipe or also known as rava sweet recipe.

i have always been a huge fan of bengali dessert recipes. you may also notice with my blog. i have posted so many variations to it. my favourite recipe is simple and juicy rasgulla recipe, but i am more than happy to have different kinds of bengali sweets. rosh bora is one such sweet which can be made with basic ingredients and also less hassle. basically it is made with semolina and milk to form a chenna like dough. the best part of this dough is, it is easy to shape without much hassle and also do not crack or dissolve when deep frying. this is due to the fact that semolina grains are more firm and can be easily shaped compared to milk powder or maida based sweets.

rosh bora recipe

furthermore, i would like to add some more tips, suggestions and variations to easy rava sweet recipe. firstly, i would heavily recommend using bombay rava or medium-coarse semolina. avoid using fine or bansi rava as it may not hold or cannot be shaped. secondly, the traditional rasbora does not contain any stuffing and are round in shape. i have shaped like cylindrical to make it more appetite, but you can ignore the dry fruit stuffing and make it round in shape. lastly, these balls have to be deep-fried in a low flame till it turns golden brown in colour. as we have added baking soda, high flame heat can make it dissolve or burst in oil.

finally, i request you to check my other related indian sweet recipes collection with this post of rosh bora recipe. it includes my other variations like, sheera, rava kesari, rava ladoo, suji gulab jamun, kajjikayalu, rava burfi, narali bhat, karadantu, malai barfi, badam puri. further to these i would also like to mention my other categories like,

rosh bora video recipe:

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recipe card for rava sweet recipe:

rava sweet recipe

rosh bora recipe | rava sweet recipe | bengali rasbora recipe

3.5 from 6 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 pieces
AUTHOR: HEBBARS KITCHEN
Course: Dessert
Cuisine: Indian
Keyword: rosh bora recipe
Calories: 216kcal
Print Recipe Pin Recipe
easy rosh bora recipe | rava sweet recipe | bengali rasbora recipe

Ingredients

for rava mixture:

  • 1 tsp ghee / clarified butter
  • 1 cup rava / semolina / suji, coarse
  • cup milk
  • ¼ cup milk powder
  • ¼ tsp cardamom powder
  • ¼ tsp baking soda

for stuffing:

  • ¼ tsp saffron food colour
  • ¼ cup mix nuts powder
  • 1 tbsp milk

for sugar syrup:

  • 2 cup sugar
  • 2 pod cardamom
  • few thread saffron / kesar
  • 2 cup water
  • 1 tsp rose water
  • 1 tsp lemon juice

Instructions

sugar syrup preparation:

  • firstly, in a large vessel take 2 cup sugar, 2 pod cardamom, few thread saffron and 2 cup water.
  • stir and dissolve sugar syrup completely.
  • boil for 5 minutes or until the sugar syrup turns slightly sticky.
  • now add 1 tsp rose water and 1 tsp lemon juice. lemon juice is added to prevent sugar syrup from crystalising.
  • mix well, cover and keep sugar syrup aside.

rava sweet preparation:

  • firstly, in a kadai heat 1 tsp ghee and roast 1 cup rava on low flame until it turns aromatic.
  • now add 1½ cup milk and mix continuously.
  • keeping the flame on medium, keep stirring until the rava absorbs the milk.
  • the mixture will thicken and starts to separate from the pan.
  • cover and keep aside for 10 minutes.
  • after 10 minutes, transfer the mixture to a large bowl.
  • add ¼ cup milk powder, ¼ tsp cardamom powder and ¼ tsp baking soda.
  • squeeze and mix well until everything is well combined.
  • form a smooth and soft dough. if the mixture seems dry, add a tsp of milk and knead.
  • now take ¼ of the dough into a small bowl to prepare the stuffing.
  • add ¼ tsp saffron food colour, ¼ cup mix nuts powder and 1 tbsp milk.
  • mix well forming a smooth and soft stuffing dough. keep aside.
  • pinch a small ball sized rava mixture and prepare a smooth ball.
  • also prepare a small ball sized stuffing.
  • now stuff the stuffing ball into the rava mixture.
  • grease hands with ghee and prepare an oval-shaped or shape of your choice.
  • deep fry the sweet in medium hot ghee or oil.
  • keeping the flame on low, stir occasionally.
  • fry until the rava sweet turns golden brown. drain off.
  • transfer the fried doughnut into the hot sugar syrup.
  • make sure the sugar syrup is coated well. cover and rest for 2 hours.
  • finally, enjoy rava sweet or suji sweet or rosh bora hot or chilled.
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how to make rosh bora with step by step photo:

sugar syrup preparation:

  1. firstly, in a large vessel take 2 cup sugar, 2 pod cardamom, few thread saffron and 2 cup water.
  2. stir and dissolve sugar syrup completely.
  3. boil for 5 minutes or until the sugar syrup turns slightly sticky.
  4. now add 1 tsp rose water and 1 tsp lemon juice. lemon juice is added to prevent sugar syrup from crystalising.
  5. mix well, cover and keep sugar syrup aside.

rava sweet preparation:

  1. firstly, in a kadai heat 1 tsp ghee and roast 1 cup rava on low flame until it turns aromatic.
  2. now add 1½ cup milk and mix continuously.
  3. keeping the flame on medium, keep stirring until the rava absorbs the milk.
  4. the mixture will thicken and starts to separate from the pan.
  5. cover and keep aside for 10 minutes.
  6. after 10 minutes, transfer the mixture to a large bowl.
  7. add ¼ cup milk powder, ¼ tsp cardamom powder and ¼ tsp baking soda.
  8. squeeze and mix well until everything is well combined.
  9. form a smooth and soft dough. if the mixture seems dry, add a tsp of milk and knead.
  10. now take ¼ of the dough into a small bowl to prepare the stuffing.
  11. add ¼ tsp saffron food colour, ¼ cup mix nuts powder and 1 tbsp milk. i have used almonds and cashew nuts here.
  12. mix well forming a smooth and soft stuffing dough. keep aside.
  13. pinch a small ball sized rava mixture and prepare a smooth ball.
  14. also prepare a small ball sized stuffing.
  15. now stuff the stuffing ball into the rava mixture.
  16. grease hands with ghee and prepare an oval-shaped or shape of your choice.
  17. deep fry the sweet in medium hot ghee or oil.
  18. keeping the flame on low, stir occasionally.
  19. fry until the rava sweet turns golden brown. drain off.
  20. transfer the fried doughnut into the hot sugar syrup.
  21. make sure the sugar syrup is coated well. cover and rest for 2 hours.
  22. finally, enjoy rava sweet or suji sweet or rosh bora hot or chilled.
    rosh bora recipe

notes:

  • firstly, if you do not have access to milk powder then replace it with maida.
  • also, stuffing is completely optional. however, it will enhance the taste.
  • additionally, fry on low flame else the doughnuts will remain raw from inside.
  • finally, rava sweet or suji sweet or rosh bora tastes great when served with ice cream.
this post is also available in ಕನ್ನಡ (Kannada)
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