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Features for "Rasabara"
Served as dessert. Vegetarian dish. Speciality: A cuisine for Durga Puja / Sharodiya festival
Ingredients for "Rasabara" (Click here for measurement conversion) 500 grams Split Peas
Salt as needed
500-700 grams Sugar
Mustard Oil as needed
Method for "Rasabara"
Take split peas (Buli Dal) and soak in water for sometime. Drain the water. Add peas, some water and minimum salt into a mixie and grind it into a smooth paste. Heat mustard oil in a pan. When the oil heats up properly then add the paste of the peas. Fry until brown, remove from heat and allow to cool down. Cut into pieces and fry the pieces in hot oil. After some time when it becomes reddish take it off from the pan and put it on a bowl. Take sugars, put it in the water and boil it for sometime. When it becomes thicker then take it down. Now drop the fried pieces of the pea paste in the serum of the sugar. Leave it for half an hour. Serve.
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