RAS-BARA

Ingredients

• 1 cup almonds, powdered or pasted (Blanched almonds ground to a fine powder or smooth paste using a mortar and pestle or food processor.)
• 0.5 cup raisins, powdered or pasted (Blend or finely chop raisins into a paste or powder; they should be moist and sticky.)
• 1 teaspoon cardamom seeds, powdered (Remove seeds from green cardamom pods and grind finely.)
• 1 teaspoon aniseeds, powdered (Grind aniseeds to a fine powder using a spice grinder or mortar and pestle.)
• 0.5 cup bread crumbs, powdered (Use fine, dry bread crumbs to help bind the mixture.)
• 3 whole eggs eggs (Use the full contents of the eggs (yolk and white together) to bind the mixture.)
• 2 cups ghee (Use plenty of ghee — enough to deep-fry the balls so they are fully submerged.)
• 2 cups sugar syrup (Dissolve sugar in an equal volume of water over medium heat until you have a light syrup; keep warm throughout soaking.)

Instructions

1. 1Gather your almonds, raisins, cardamom seeds, aniseeds, and bread crumbs. If not already done, grind or paste each one separately: use a food processor, spice grinder, or mortar and pestle until each is a fine powder or smooth paste. Combine all five prepared ingredients together in a large mixing bowl and stir well so everything is evenly distributed.
2. 2Crack the eggs directly into the bowl with the combined dry ingredients, including both the yolks and the whites. Beat everything together vigorously using a fork, whisk, or wooden spoon until you have a uniform, thick mixture that holds together when pressed. It should be firm enough to roll into balls without crumbling.
3. 3Scoop a small amount of the mixture (roughly the size of a large marble or small walnut) into the palm of your hand and roll it firmly between your palms to form a smooth, compact ball. Repeat with the remaining mixture, placing each ball on a clean plate. Try to make them all a similar size so they cook evenly.
4. 4While you shape the balls, make the sugar syrup if not already prepared. Combine equal parts sugar and water in a saucepan over medium heat, stirring until the sugar fully dissolves. Bring to a gentle simmer for 2–3 minutes until the liquid is slightly thickened and glossy. Keep the syrup warm on the lowest heat setting while you fry the balls.
5. 5Pour plenty of ghee into a deep, heavy-bottomed pan or kadai and heat it over medium heat. To test if it is hot enough, drop in a small pinch of the mixture — it should sizzle immediately and rise to the surface. Carefully lower the balls into the hot ghee in batches, without overcrowding the pan. Fry them, turning gently with a slotted spoon, until they are golden brown on all sides. This should take about 4–5 minutes per batch. Remove with a slotted spoon and drain briefly.
6. 6As soon as the balls come out of the ghee, immediately drop them into the warm sugar syrup. Make sure they are fully submerged or spoon syrup over them regularly. Leave them to soak in the syrup for at least half an hour so the sweetness can slowly penetrate all the way to the centre of each ball. Keep the syrup on the lowest heat to maintain warmth during this time.
7. 7Once the balls have soaked in the syrup for half an hour or so and the sweetness has reached their centre, remove them and arrange on a serving plate. Spoon a little of the remaining syrup over the top if desired. Serve warm or at room temperature.