Darbesh (Bengali Boondi Laddu)

Cook along · 13 steps

Method

1. 1

   Combine the sugar and ¾ cup water in a thick-bottomed pan. Heat on high for 1–2 minutes until the sugar dissolves, then cook over medium heat for another 2–3 minutes.

2. 2

   Check the syrup consistency by cooling a drop between your fingers. It should form a single thread when pulled apart. If needed, cook for another 1–2 minutes and check again. Keep the syrup warm.

3. 3

   Sift the gram flour, rice flour, and baking soda into a large bowl. Gradually add approximately ¾ cup water, whisking continuously to remove lumps and form a smooth, semi-runny batter.

4. 4

   Add 1 tbsp vegetable oil to the batter and mix well. Let it rest for 20–30 minutes.

   

5. 5

   Divide about 5 tbsp of batter into each of two small bowls. Add one drop of red coloring to one bowl and one drop of green coloring to the other. Mix 2–3 drops of orange coloring into the remaining batter.

6. 6

   Heat the remaining vegetable oil with the ghee in a deep-bottomed pan. Test the batter by dropping a little into the hot oil. The boondi should form round droplets; if it forms flat or tailed shapes, adjust the batter with a little more gram flour.

7. 7

   Hold a perforated ladle (jhara) about 6–7 inches above the hot oil. Pour a spoonful of batter onto it and spread gently with another spoon so that small droplets fall into the oil.

   

8. 8

   Fry the boondi over medium-high to high heat until cooked but not crispy. Remove with a perforated ladle and drain. Clean the ladle between batches and repeat with all the batter, including the colored portions.

9. 9

   Roughly chop the cashews and almonds, leaving the melon seeds whole. Powder the green cardamom seeds.

10. 10

    Add the chopped nuts, raisins, melon seeds, and cardamom powder to the warm sugar syrup. Mix well, then add all the boondi and combine thoroughly.

    

11. 11

    Add the grated khoya and mix until evenly distributed. Let the mixture stand for 1 hour so the boondi absorbs the syrup.

12. 12

    Wet your hands lightly with water. Take 2–3 tbsp of the mixture and press it between your palms to form a compact round ball. Repeat with the remaining mixture.

13. 13

    Let the Darbesh rest for about 2 hours before serving so the sweets can set properly.