It is a traditional Bengali sweet in which the enriched flour dumplings are deep fat fried to a dark brown colour (and so is the name) and then soaked in slow simmering sugar syrup.


For sweet:
Milk powder – 1 cup
Flour – 1 ½ Tbs
Clarified butter/Ghee -1 Tbs
Semolina/Shoji -1 Tbs
Baking powder -1/2 ts
Warm milk – ½ cup
Oil - for deep fry
For Syrup:
Sugar – 2 cups
Water -4 cups
Lemon juice – 1/2 ts & Cardamom- 2 pieces


1. Take shuji in a small bowl and soak it into water for 4-5 minutes.
2. In the mean time make sugar syrup by adding water, sugar in a big pan (the pan have to be big enough to hold all the sweets in a single layer and the depth of the syrup should be deep enough such that all the sweets can deep fully in it) and bring it to a boil. Once the syrup starts to boil add the lemon juice and turn the heat to the lowest setting of the burner.
3. Take the milk powder in a bowl and add ghee. Then mix it well so that ghee can be incorporated into the dry milk.
4. Add flour and baking powder and mix it.
5. Now drain the water from shuji. Add the wet shuji in the dry mix in a little amount at a time and mix it well.
6. Take some dry mix at one side of bowl, spread some warm milk in it and make your sweet in your desired shape. Following this step, make your sweet one at a time. Do not add too much milk. Only add that amount of milk so that you can able to make your sweet smooth. Make all the sweets in the same process.
7. Take the oil in a frying pan and heat it well in a medium heat. To test the heat of oil, drops a small piece of sweet in the oil. If oil is ready then the sweet will sit in the bottom of the pan for few seconds and then it will come up the top of the oil.
8. Now carefully add 3-4 sweets into the oil and slowly rotate them with a wooden spoon to fry the sweets evenly all over the surface (remember not to hurry during frying the sweets otherwise the inside of the sweets will remain undone which will give a hard pit like thing).
9. When the sweets will turn to a deep brown color, take them out from the oil and drop them directly into the syrup which is still simmering in low heat and cover them.
10. After adding all sweets into syrup, wait 2- 3 minutes and then turn off the heat and allow the sweet to soak in the syrup over night (10-12 hours).
11. Then take out the sweets from the syrup.
12. Cover the surface with maowa and serve them. This recipe is for 10-12 sweets.