rasbara I ରସ ବରା I odia authentic recipe I odia sweet I rasvada I roshnsicuisine

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rasbara I ରସ ବରା I odia authentic recipe I odia sweet I rasvada I roshnsicuisine

rasbara I ରସ ବରା I odia authentic recipe I odia sweet I rasvada I  roshnsicuisine

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You can watch the video recipe here

Rasbara is also one more famous food of West Odisha like Chaula Bara…It is made of moongdal.Same this type of sweet is available in our place Berhampur but in different shape called as Darakhya.But as I don’t have the mould so I prepared this one…whats in a shape,taste matters most. So lets get started

Preparation Time 5 min
Frying Time 5 min per batch
Cooking Time 10 min
Serving Persons 4

Ingredients
 1 cup moong dal
a pinch of salt
1 cup sugar
1 cup water
a pinch of cardamom powder
1 tsp lemon juice
OIL to deep fry

Procedure

Soak the moong daal for 6 to 7 hours.
Then strain the water.
Add salt and grind the moongdal to a fine paste.
Whisk it atleast for 3 to 4 min so that it is fluffy and light in texture like we are making the udad dal batter for vada.
Meanwhile make the sugar syrup by adding sugar to water.
Add cardamom powder and lime juice to this.
Make it like we ar emaking for gulabjamun syrup,just boil it for 7 to 8 min till the sugar melts and cooked for some time.
Heat oil for deep frying.
Make small dumplings and deep fry in low to medium flame till the baras are fried.
Pour the fried vada in sugar syrup and cook it for 3 to 4 min so that the sugar syrup is properly absorbed by vadas.
Keep the vadas in sugar syrup atleast for half an hour so that all vadas absorb the syrup.
Its done…njoy your rasbara.

Notes

If you have time,you can keep it for fermentation for 2 hours.
Make the baras small in size and fry it soft so that it absorbs the syrup properly.
If you fry it crispy it will not absorb the syrup proper way.
By adding lime juice to the syrup it will not crystallize.
Whisk the batter so that it is fluffy and light in texture,and absorb the sugar syrup..

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