Soak 200 grams of urad dal for 4-5 hours. Drain the water and grind it into a smooth paste using a little water.
In a pan, prepare sugar syrup by boiling 500 grams of sugar with 1 litre of water until it reaches a one-string consistency. Add a few strands of saffron for added flavour and colour.
Heat oil in a kadai for deep frying. Drop spoonfuls of the urad dal paste into the hot oil and fry until golden brown.
Drain the fried boras on a paper towel to remove excess oil, then immerse them in the prepared sugar syrup.
Let the boras soak in the syrup for at least 2-3 hours before serving.