Served as dessert. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.

Indian

250 gm Besan (Chick-pea Flours)

A pinch of Bicarbonate of Soda

50 gm Powdered Rice

1 1/2 cup Water

1 1/2 cup Oil for deep frying

4 cups Sugar

4 cups Water for making syrup

In a pan heat together 4 cups of sugar and water. Let it boil and simmer until the syrup is of medium consistency. Remove from fire and allow it to cool. Blend together besan and 1 and half cup of water. Mix the powdered rice and bicarbonate of soda. Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil. Fry until crisp not brown. Remove from oil with a slotted spoon. Drain out the oil in a paper. While still hot pour in the prepared syrup. Continue this until the besan mixture is over. After the Bonde is soaked in the syrup remove with a slotted spoon and spread on a flat dish.

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