Recipe Name: Babarsa (বাবরশা)

Background: Babarsa is a lesser-known sweet that originated approximately 200-250 years ago in the Kshirpai region of Medinipur district, West Bengal. It remains popular in some areas to this day. The sweet is known for its crispy texture and rich flavor.

Start by taking 1 kg of good quality flour.
Add 500-600 grams of ghee to the flour. The amount of ghee may vary depending on whether it is summer or winter.
Mix the flour and ghee thoroughly to create a crumbly texture.
Gradually add water to the mixture and knead it into a smooth dough (referred to as "khami" in the recipe).

Heat a sufficient amount of ghee in a deep frying pan (kadai).
Use a round iron mold with a raised edge and immerse it into the hot ghee. The edge of the mold should remain above the ghee level.

Once the ghee is well heated, take a small perforated container (like a sieve) filled with the prepared dough.
Squeeze the dough through the perforations so that small drops (tosha) fall into the hot ghee inside the mold. The drops should form small, interconnected granules within the mold.
Keep your hand steady to ensure even distribution of the granules.
The granules will eventually fill the mold and take on the shape of the mold, forming a round disc.
Fry the babarsa until it turns a golden-brown color and becomes crispy.
Remove the mold from the ghee and carefully place the fried babarsa onto a large plate.

In a separate pan, prepare thick sugar syrup by boiling sugar with water until it reaches a sticky consistency.
Use a ladle to pour the sugar syrup over the fried babarsa discs, ensuring they are evenly coated.

Serving:

Babarsa is best served hot while it is still crispy and flavorful. If allowed to cool too much, the crispiness may be lost. This sweet is particularly delightful when freshly made and is a great treat for special occasions or as a traditional dessert.