Rosh Bora Recipe | Bengali Roshbora Recipe | Rava Sweet Recipe

rosh bora recipe

Rosh Bora Recipe: Another well-known Bengali dessert made with sooji or semolina. The texture, moistness, and colour are similar to gulab jamun, but it is made with only fine semolina. It is an ideal dessert that can be made in no time with basic pantry ingredients and without the hassle of cracking and breaking while deep frying.

Bengali desserts are well-known for being moist, juicy, and delicious. Although the majority of these are made from chenna or dairy-based sweet, there are other sweet ingredients with similar taste and texture. Rosh bora, also known as rava sweet recipe, is an easy and moist dessert sweet.

Rosh bora is one such sweet that can be made with simple ingredients and with little fuss. It is made primarily with semolina and milk to form a chenna-like dough. The best part about this dough is that it is simple to shape and does not crack or dissolve when deep frying. This is because semolina grains are firmer and more easily shaped than milk powder or maida-based sweets.

In addition, I’d like to add some more tips, suggestions, and variations to the easy rava sweet recipe. First and foremost, I strongly recommend using bombay rava or medium-coarse semolina. Avoid using fine or bansi rava because it may not hold or shape well. Second, traditional rasbora do not have stuffing and are round in shape. I made it cylindrical to make it more appetising, but you can skip the dry fruit stuffing and make it round instead. Finally, these balls must be deep-fried in a low flame until golden brown in colour. Because we added baking soda, high flame heat can cause it to dissolve or burst in the oil.

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Chhena Rasgulla RecipePeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

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Rosh Bora Recipe Card:

rosh bora recipe

Rosh Bora Recipe

We enjoy sweets of all kinds, but this one is special. Rosbora, also known as Rosh Bora, is a modern take on a traditional Bengali dessert in which fried semolina fritters are soaked in sugar syrup and served.
Prep Time 10 mins
Cook Time 30 mins
Soaking Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine Indian
Servings 12 pieces
Calories 216 kcal


For Rava Mixture:

  • 1 tsp  ghee / clarified butter
  • 1 cup  rava / semolina / suji  (coarse)
  • cup  milk
  • 1/4 cup milk powder
  • 1/4 tsp  cardamom powder
  • 1/4 tsp  baking soda

For Stuffing:

  • 1/4 tsp  saffron food colour
  • 1/4 cup  mix nuts powder
  • 1 tbsp milk

For Sugar Syrup:

  • 2 cup sugar
  • 2  pod cardamom
  • few thread saffron / kesar
  • 2 cup water
  • 1 tsp  rose water
  • 1 tsp  lemon juice


Preparing Sugar Syrup:

  • To begin, combine 2 cups sugar, 2 pod cardamom, a few threads saffron, and 2 cups water in a large mixing bowl.
  • Stir until the sugar syrup is completely dissolved.
  • 5 minutes, or until the sugar syrup becomes slightly sticky
  • 1 teaspoon rose water and 1 teaspoon lemon juice Lemon juice is added to prevent crystallisation of sugar syrup.
  • Mix thoroughly, cover, and set aside the sugar syrup.

Preparation Of Rava Sweets:

  • First, heat 1 tsp ghee in a kadai and roast 1 cup rava on low heat until aromatic.
  • Now, add1½ cup milk and continue to mix.
  • Keep stirring over a medium heat until the rava absorbs the milk.
  • The mixture begins to thicken and separate from the pan.
  • Set aside for 10 minutes, covered.
  • Transfer the mixture to a large mixing bowl after 10 minutes.
  • Add 1/4 cup milk powder, 1/4 teaspoon cardamom powder, and 1/4 teaspoon baking soda
  • Squeeze and combine thoroughly until everything is well combined.
  • create a smooth and soft dough If the mixture appears dry, add a teaspoon of milk and knead it in.
  • 1/4 of the dough should now be placed in a small bowl to prepare the stuffing.
  • Add 1/4 tsp saffron food colouring, 1/4 cup mixed nuts powder, and 1 tbsp milk
  • Mix thoroughly to make a smooth and soft stuffing dough. Set aside.
  • Make a smooth ball out of a small ball of rava mixture.
  • Make a smooth ball out of a small ball of rava mixture.
  • Prepare a small ball of stuffing as well.
  • Grease your hands with ghee and cut an oval or other shape of your choice.
  • Deep fry the sweet in ghee or oil that is medium hot.
  • Stir occasionally while keeping the flame on low.
  • Fry the rava sweet until golden brown. Drain the water.
  • Pour the hot sugar syrup over the fried doughnut.
  • Make sure the sugar syrup is well coated. For the next two hours, cover and rest.
  • Finally, serve the rava sweet, suji sweet, or rosh bora hot or cold.
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  • First, if you don’t have access to milk powder, use maida instead.
  • In addition, stuffing is entirely optional. It will, however, improve the flavour.
  • Furthermore, fry on a low heat or the doughnuts will remain raw on the inside.
  • Finally, rava sweet, suji sweet, or rosh bora goes well with ice cream.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

Also Read: Badam Barfi Recipe