Dorbesh is nothing but Boondi Laddu. But this Dorbesh is little different from the regular Non-bengali boondi laddu. Dorbesh is made with colorful boondies, and looks very tempting.


For Boondi Or Bonde :
Gram flour or Besan – 1 cup
Water – 1/2 cup (adjust to make the smooth batter)
Green cardamom pods (ilaichi) – 5 to 6, crashed
Green , Yellow, Orange food color – 2 to 3 drops, if you like ( totally optional)
Oil to deep fry

For syrup :
Sugar – 1 1/2 cup
Water – 1 cup
Rose water – 2 to 4 tablespoons

For Dorbesh :
Cashew, chopped – 1/2 cup
Sultana Or Golden Raisins – 1/2 cup
Grated Khoya Kheer Or Mawa – 1 cup
Ghee Or Melted Butter – to make the laddus


Making the Boondi :

Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.

Let it simmer until the syrup is about half thread consistency . Add rose water to the syrup and cover it.

Now take a bowl and mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.

Now take 1/2 cup of batter out of the whole batter and put in another small bowl and mix 2-3 drops of green food color to it and keep aside.

Now take another 1/2 cup of batter from the whole mixture and add 2 drops of orange food color to it and keep aside.

Finally add 2-3 drops of yellow food color to the main mixture and keep aside.

Heat oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil.

Now test if the oil is at the right temperature, drop a pinch of batter into the oil, if it rises immediately without changing color then the oil is ready.

Now take a perforated ladle for making this, and pour some yellow batter onto it and shake the perforated ladle to drop the batter fast into the hot oil.

Half fry them and take them out from the oil with another perforated ladle and immediately soak into the sugar syrup. Repeat the process for the remaining batter.

While repeating , wipe out the excess batter from the top and back of the ladle used for making boondi. This will help in getting round shape.

When the yellow batter’s boondi are done fry the green colored and the orange colored separately and soak into the syrup together.

Dorbesh Makings :

Now take the soaked & warm Boondis, Chopped Cashew, Sultana & Khoya kheer in a large bowl and mix all the ingredients together with a spatula.

Now rub your palms with ghee, take 3 tablespoons of the boondi mixture in your palm and make round shaped laddu by pressing them with your another palm.

For the very first time, this will be little difficult job, but after 2-3 dorbesh, the job will be easy. In this way make rest of the Dorbesh.

Do not serve immediately. Place the Dorbesh inside the refrigerator for 1-2 hours. Remove 1 hour before serving.

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I am an Indian Bengali Home Maker. I had spent her Infancy and childhood under the supervision of grandmother, mother & aunt. So obviously I grew up with good culture, education, etiquette and proper eating. Cooking was my passion and it has the influence of me Grandmother, mother. After the wedding, I used to cook different varieties of food for my husband and this makes me extremely happy. Now I am trying to make more people relish the happiness and this is a small effort in regards to the same.
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