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Photo of Bora by Amarendra Mulye at BetterButter


Amarendra Mulye
0 minutes
Prep Time
20 minutes
Cook Time
2 People
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Bora is a recipe from Konkan region of Maharashtra. These are made during Diwali in rural areas of Konkan. As narrated by my grandmother, in olden days, while Diwali faraal was made for home consumption , Bora were made for distributing to under-privileged people who used to visit home for alms. Even though these were made for distribution, children at home used to love this snack like anything. The children while going out for playing used to fill up their pockets with Bora and eat these between breaks.

Recipe Tags

  • Veg
  • Diwali
  • Maharashtra
  • Frying
  • Dessert
  • Vegan

Ingredients Serving: 2

  1. 1 cup Rice flour
  2. 1 tbsp Sesame Seeds
  3. ½ cup scrapped fresh coconut
  4. ĵ tspn cardamom Powder
  5. A pinch of salt
  6. 1 tbsp ghee (for Moain)
  7.  cup jaggery
  8. ĵ cup Hot water (Approx.)
  9. Oil / ghee for frying


  1. To make jaggery syrup: Heat some water till it starts boiling. Turn off the flame. Then take jaggery in a mixing bowl and add approximately a quarter cup of hot water in it till the jaggery starts melting.
  2. Stir the mixture to make jaggery syrup. Set it aside for cooling to be used while kneading the dough.
  3. To make Bora: Take sesame seeds in a pan and dry roast it for 2-3 minutes on medium flame. Transfer it in a bowl. Similarly dry roast rice flour for approximately 3-4 minutes on medium flame and transfer it in a separate bowl.
  4. Also dry roast scrapped coconut on medium flame till it becomes dry and starts releasing aroma. Set it aside for cooling.
  5. Take a mixing bowl and add the dry roasted rice flour, dry roasted sesame seeds, dry roasted scrapped coconut, cardamom powder and salt. Mix it well. Simultaneously heat ghee in a pan and pour it on the mixture. Again mix well.
  6. Now start adding jaggery syrup to the mixture. Knead it into a dough of medium to hard consistency. Rest the dough for 20-30 minutes. Then make tiny balls of the dough with the help of palms of your hand.
  7. Heat oil or ghee in a frying pan. Once the oil/ghee is hot, turn the flame to low and deep fry the balls till they change their colour to golden brown. Transfer the balls on an absorbent paper.
  8. Store it in an air-tight container. It has a shelf life for 1-2 weeks.

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