Thursday, Dec 20 2007

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Balushahi

Ingredients

  3 cups plain flour (maida)
3/4 cup ghee, melted & cool
Curds 1/2 cup
1/4 tsp. soda bicarb
1/4 tsp. fine cardamom powder
ghee to deep fry

  Syrup:
1-1/2 cups sugar
3/4 cup water
5-6 drops lemon juice

  Method:

1. Sieve together flour, and soda. Add cardamom powder.
2. Rub in ghee thoroughly.
3. Add curds and mix in one direction only.
4. Make stiff dough, add a tbsp. of tepid water if required.
5. Keep aside covered in a cool place or fridge for 1-2 hours
6. Make small rounds balls about 3” in diameter.
7. Press to flatten a bit, and make depression in center with thumb.
8. This is the traditional balushahi shape.
9. Heat ghee well in frying pan, cool a bit, then add a few patties.
10. Return to slow flame. Do not invert until one side is pinkish.
11. Invert carefully with knife, and fry other side similarly.
12. Repeat for all dough.
13. Meanwhile prepare syrup of 1 thread with sugar, water and lemon juice.
14. Drain, cool a bit, transfer to syrup, allow to soak for 5 minutes.
15. Remove and keep on a perforated plate to drain excess syrup.
16. Reheat  remaining syrup till 2-1/2 thread consistency is obtained.
17. Coat above balushahis with this, or dip on side in the syrup.
18. Keep on mesh to cool, and let the sugar set to a white coat.
19. Sprinkle some red rose petals and crushed cardamom over them to decorate.

  Making time:  1 hour (excluding dough proving time)
Makes:            15 balushahis
Shelflife:         1 week or more

 

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