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How to make perfect Bengali boris
A Bengali bori has to be rock hard. Adding bori to any Bengali curry adds an earthen flavour to it and makes it tastier.
Soak 1 cup urad dal for 4 hours.
Drain and add fresh water (very little) to grind the dal into a thick paste. Grind the dal, for the perfect consistency, use sheelbata (Bengali stone grinder). Add 1 tsp saunf to the dal paste and mix thoroughly; use powdered saunf for a more even tone.
Grease an aluminium tray lightly, the boris can soak oil so ensure that the tray is only lightly oiled. Shape the paste into coin-sized dumplings and place them on a tray, make sure they do not stick together.
Place the tray in the sun to dry the dumplings.
Typically, it takes about 7 days for the boris to become rock hard. It is best to bring them indoors by mid-afternoon to save them from moisture. At night, cover and keep the boris in a dry spot. They can be stored in an airtight container for several months.