Balushahi

Ingredients list for Balushahi

• 1 1/2 cups Refined Flour
• 1/4 teaspoon Baking soda
• 6 tablespo for deep frying Ghee
• 4 tablespoons Chilled yogurt whisked till smooth
• 2 cups Sugar
• 2 tablespoons Milk
• a few Pistachios blanched, peeled, finely sliced

Method

1. Sift the flour and baking soda together into a large bowl. Add 6 tbsps ghee.
2. Meanwhile cook the sugar in a deep non-stick pan with 1 cup water.
3. Rub the ghee into the flour till the mixture resembles breadcrumbs. Add yogurt and mix. Add little water at a time and knead into a medium soft dough. Cover with a damp cloth and rest for about 45 minutes.
4. Cook the sugar, stirring occasionally, till all the sugar dissolves. Add milk so that the scum rises to the surface. Carefully remove this scum and discard. Continue to cook till the syrup reaches a two string consistency.
5. Heat sufficient ghee in a kadai taking care that it is mildly hot.
6. Divide the dough into 12 equal portions and shape into smooth balls. If you wish you can make them smaller. Make a slight dent in the center of each ball with your thumb.
7. Gently slide the dough balls into the ghee, a few at a time, and deep fry on low heat. If necessary you may place a tawa below the kadai so that the ghee does not get too hot.
8. Gradually the balushahis will start floating to the top. Turn gently and cook on the other side till golden. The entire process may take around 30-45 minutes. Drain on absorbent paper. Set aside to cool down to room temperature.
9. Soak the cooled balushahis in warm syrup for 2 hours.
10. Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with pistachios. Let it remain thus for 2-3 hours when the sugar syrup will form a thin white layer over the balushahis. Serve at room temperature.

Nutrition Info