Balushahi Recipe
Ingredients for Balushahi
Refined flour (maida) 1 1/2 cups
Soda bicarbonate 1/4 teaspoon
Ghee 4 tablespoons
Yogurt whisked 6 tablespoons
Sugar 2 cups
Milk 2 tablespoons
Pistachios finely chopped
Method
Step 1
Sift together the flour and soda bicarbonate into a large bowl. Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs.
Step 2
Add the beaten yogurt and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for forty-five minutes.
Step 3
Divide the dough into twelve equal portions and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Keep the balls covered.
Step 4
Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat. If necessary, place a non-stick tawa below the kadai so that the ghee does not get too hot.
Step 5
Gradually the balushahi will start floating to the top. Turn gently and fry the other side till golden. The entire process may take around half an hour to forty-five minutes. Remove with a slotted spoon and drain on absorbent paper. Set aside to cool for forty-five minutes, or till they reach room temperature.
Step 6
Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.
Step 7
Remove the syrup from heat and soak the cooled balushahi in it for two hours.
Step 8
Gently remove the balushahi from the sugar syrup and place on a serving plate. Decorate with the pistachios. Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi