Скачать или смотреть Rosbora| Rasbora| Semolina/Suji Sweet with Juicy Sugar syrup| Easy to make during any festive season

#Rosbora #Rasbora #SemolinaSweet #SujiSweet #Festival #Ugadi #GudiPadwa #ChaitraSukhladi #SoojiSweet #IndianSweet #IndianSweets #Sweets #sweetsrecipe #sweetrecipe #indiansweetdessert #indiansweetrecipe #indiansweetrecipes


Simple sweet to prepare with easily available ingredients at home but it tastes heavenly. It won’t cost more than $3 or Rs.70/- to make this sweet

Makes – 15 – 16 Rosbora Sweet
Preparation Time - 15 minutes (For Jamun Mixture)
15 minutes (for Sugar Syrup)
Cooking Time – 15 minutes
Soaking Time in Sugar Syrup – 4 to 5 hours (preferably overnight)

👉 Rasbora
Ingredients:
Semolina/Suji/Rava– 2*⅓ Cup (⅓ +⅓ )(130 gms)
Milk – 4*⅓ Cup(⅓+⅓+⅓+⅓) (320 ml)
Ghee – 2 tsp (12 ml)
Milk powder – 2 Tbsp (14 gms)
Baking Soda – ¼ tsp
Oil for Frying
Chopped Nuts for Garnishing

👉 Instructions:
1. In a pan add Ghee, Semolina/Suji and fry for 4 min in low flame. Mix continuously without burning the Suji.
2. Add the Milk and mix well without lumps. Form a dough consistency.
3. Cool down for 5 min
4. Mix the Milk powder and Baking Soda together.
5. In a flat surface, take the prepared dough, add the Milk Powder and Baking Soda mixture and knead with the palm for 5 min.
6. The dough will become soft and smooth.
7. Form a ball and cover the dough and rest until preparing the sugar syrup


👉 Sugar Syrup
Ingredients:
Sugar – 2 cups (400 gms)
Water – 2 cups (480 ml)
Cardamom Powder – 1 tsp
Rose Water – 4 to 5 drops
Saffron strands (few)
Lemon Juice – 1 tsp (to avoid crystallization)

👉 Instructions
1. In a thick bottom pan, add Sugar and Water. Bring to boil.
2. Cook the Sugar syrup until sticky consistency (before single string consistency)
3. Add Cardamom Powder, Rose Water, Saffron, and Lemon Juice.
4. Cover and keep it aside.

👉 Instructions to fry Rosbora:

1. Take a lemon size portion of dough and make smooth balls. And press down slightly into cookie shape. Prepare entire dough with the same method. Cover it without drying.
2. In a frying pan, add Oil and heat until 160° C/320° F to 180° C/360° F. (Low to medium heat)
3. Do not heat the oil for longer time. High temperature will make the sweet brown outside and uncooked inside.
4. Fry the Rosbora in oil until golden brown turning it many times to achieve the perfect color.
5. After frying all the Rosbora, cool it down for 5 min before adding it to the Sugar Syrup.
6. Sugar Syrup should not be very hot (temp not more than 120° C/250° F)
7. Add all the Rosbora and soak in sugar syrup for 4 – 5 hours (preferably overnight).
8. Garnish with chopped Nuts and Saffron (optional)

Delicious juicy Rosbora/Rasbora ready.
Rasbora can be stored for up to a week in the refrigerator.

Note:
👉 Frying in hot oil changes the color of Rosbora quickly but Semolina will be uncooked inside. When you drop the sweet in oil, small bubbles should appear on the sides. That is the right temperature for frying.
👉 After adding Milk Powder and Baking soda mixture to the dough knead for 5 mins to avoid cracks or breakage while frying.
👉 Do not add too much Baking Soda which will break and separate the sweet while frying.
👉 Do not add fried sweet immediately to the hot Sugar syrup which may cause the center of the sweet to drop down and will change the shape.
👉 Prefer to rest the sweet to soak in Sugar syrup for overnight for the ultimate results.

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