Roshbora

Ingredients:

½ cups urad Dal

½ tsp aniseeds (mouri)

1 cup sugar

2 cups water

Oil for frying

Procedure:

Soak urad dal in water for 4 hours. Grind with minimum water to smoothness. Add aniseedsi to the mix.
Heat oil in a pan. Oil must be steaming hot. Turn heat to medium settings. Make round balls from the mix and deep fry till golden brown. Drain oil. In a separate pan mix sugar and water and heat it about 2-3 minutes. Remove it when the syrup thickens and becomes sticky. After cooling the syrup add the boras into it. And then serve.

Lobongo Latika

Ingredients:

2 cups maida

½ cup water

200 gm kheer

20 intact cloves(or as many as the number of lobongo lotikas)

¼ cup oil (for dough)

1 cup oil (for frying)

For Syrup:

Sugar - 2 cup

Water - 1/2 cup

Procedure:

Take maida in a bowl, add oil and mix well for 3-4 min. Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.
Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes of about 4 to 4 and 1/2 inch diameter. Put 1 tsp kheer filling onto the center. Fold the two sides so that they overlap . Flip to the other side and fold the remaining open sides so that they partially overlap. Stick cloves to the edges seal the folds. Heat oil in pan till medium hot. Fry the prepared lobongo lotika on low heat. Remove when golden brown and keep aside. Drain excess oil by keeping the fries on a paper towel. In a separate pan mix sugar and water and heat it. On high heat after about 2-3 minutes the syrup thickens and becomes sticky, when white bubbles start to show from bottom immediately add the fried lobongo lotika and stir constantly on low heat so that all are coated. Turn off heat after 15-30 secs.