Happy Makar Sankranti to all my readers.
Winter is here in its fullest. It is the time of the year to celebrate the holy occasion of Makar Sankranti and Poush Parbon. The signature dishes during this harvest festival are mainly prepared with rice, date palm jaggery and coconut. However today I am here with a different recipe, named Rash Bora, which is also common in Bengali households during this time. Although the ‘Rash’ or syrup is usually made with date palm jaggery (Khejurer gur/Notun gur), here I have used sugar. ‘Boras’ or vadas are nothing but the urad dal fritters.
If you have not yet decided what to make in this Poush Parbon, you can go for this easy and simple recipe 🙂
Earlier posts about Makar Sankranti Recipes :
Rash Bora (Urad dal fritters in Sweet Syrup)
Mung Daler Bhaja Puli is a special preparation for Makar Sankranti or Poush Parbon, as celebrated in Bengal. Last year also I posted few recipes on the occasion of Makar Sankranti, such as Sedhyo Pithe, Dudh Puli, Patishapta, however this year quite late I am. But that does not bar me from sharing this tempting recipe. Bhaja (means fried) puli is also a departure from my previous recipes as it is not only sweet but savoury as well. That’s why it could be served as snacks with surprise of sweetness inside. Each bite of fried mung dal cover and sweet coconut filling brings in a heavenly feeling.
Mung Daler Bhaja Puli