Balushahi is a sweet dish which we
got to relish very rarely during Diwali.
I liked the soft and flakey ones.
And always thought it was very difficult to make. But believe me it is
one of the easiest sweet to make, if you know to how the dough should be
knead. Now days, I make it regularly and
try to make variations with flavors.
So please try making it!
Ingredients
For
Balushahi
Maida – 1½ cup
Baking soda / meeta soda – ¼ tsp
Ghee / clarified butter – 6tbsp
Curd – 4tbsp
Salt a pinch
Ghee /oil to deep fry
For
sugar syrup
Sugar - 2 cups
Water - 1 cup
Cardamom powder
Method
For Syrup
1.
In
a sauce pan add water and sugar and bring it to boil over medium heat.
2.
Let
it simmer until the syrup is almost one thread.
3.
Add
cardamom and mix.
4.
Set
aside and let it be warm.
For Balushahi
1.
In a bowl mix the flour and baking
soda ( best is to swift it together).
2.
To this add the ghee and mix it with
your finger till it has a crumby texture.
3.
Now add the yogurt and mix into a
dough (do not knead it into soft dough).
4.
Cover the dough and let it sit for
about an hour.
5.
Knead it twice or thrice. (Not more than that).
6.
Divide the dough in lemon size
portions ( about 12 balls)
7.
Roll in your palm to make small ball
(Balls should not be very smooth and should have cracks all around).
8.
Flatten in by pressing
it between you palms and make a deep dent in the center.
9.
Heat the oil in a fry pan (don’t
over heat it, let it be on medium heat throughout the frying process).
10. Now fry the prepared balushahi in batches of 5. Don’t over crowd it. Fry it slowly till both the sides are golden
brown. It would take about 10 min to get
this done. If you do it in high flame, the inside of the balushahi will not get cooked properly.
11.
Take it out and place in on paper
towel to let the extra oil get absorbed.
12.
Now dip the fried balushai in the
sugar syrup, let it coat all through and remove it. (Don’t leave them in the syrup)
13.
Garnish them with pistachios.
