Tempting Ras Bara - You can't take off your eyes!

Ingredients to make Ras Bara: 

A. For Bara

Urad Dal - 1 cup (for 15 pieces)
Fennel Seeds - 1 tsp
Salt
Oil to fry

B. For Syrup

Water - 3 cups
Sugar - 2 cup
Juggary - 1 cup or less as per your taste (I used date palm juggary)

Process to make Ras Bara:

1. Soak the Urad Daal in water overnight (or 7-8 hours).
2. After 7-8 hours wash the soaked daal under running water. You need to wash it until you find water runs clear.
3. Pour it in a mixer grinder bowl and add little water. Make the paste with it.
4. Pour the paste in a bowl. Add little salt and fennel seeds.
5. Now beat the paste very well. If you don’t beat well, the dumpling would be hard. And It would not be able to soak the sugar syrup.

[To know if beating is fine or not, place a drop of paste to a glass of normal water. If the drop floats, you don't need to beat any more. But if it sinks down, it indicates that further beating is required.]

6. Heat enough oil in a deep bottom frying pan. If oil gets hot, reduce the flame. Place one drop of paste to the hot oil to check whether the oil is ready for frying or not.
7. Now place a spoonful of paste to the oil. It would look life dumpling in hot oil. You can place 7-8 dumplings at a time. Fry them till light brown colour.
8. Take out the dumplings from the oil and keep them aside in a bowl. Ideally you should keep those dumplings on a napkin lined plate, so it can absorb the extra oil.

Making Sugar Syrup for Ras Bara

1. Heat water in a pan.
2. Once it starts boiling add sugar. keep stirring. It would help sugar dissolve fast.
3. Add juggary and mix well. Stirring is required again. Once the juggary mix well with water, turn off the flame.
5. Place the fried dumpling to the syrup one by one. Let it be there for 1-2 hours. Dumpling would float in the syrup.
6. Serve  hot or cold as per your choice.