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Sunday, May 10, 2015

Balushahi

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.



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