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3 cups - plain flour (maida)
3/4 cup - ghee, melted & cool
- 1/2 cup
1/4 tsp - soda bicarb
1/4 tsp - fine
to deep fry
1.5 cups -
3/4 cup - water
How to Make Plain Balushahi
Mix flour and soda together. Add cardamom powder.
Rub in ghee thoroughly.
Add curd and mix in one direction only.
Make a stiff dough and add a tbsp of tepid water if required.
Keep aside covered in a cool place or fridge for 1-2 hours
Make small rounds balls about 3 inch in diameter.
Press to flatten a bit, and make a depression in center with your thumb.
This is the traditional balushahi shape.
Heat ghee well in frying pan, cool a bit, then add a few patties.
Return to a slow flame. Do not invert until one side is pinkish.
Invert carefully with knife, and fry other side similarly.
Repeat for all dough.
Meanwhile prepare sugar syrup with water and lemon juice.
Drain the balushahi and let them cool a bit. Then transfer them to the syrup. Allow them to soak for 5 minutes.
Remove and keep on a perforated plate to drain excess syrup.
Cool completely before transferring to air tight container.
Sugar Coated Balushahis:
Reheat remaining syrup till it doubles in thickness.
Coat above balushahis with this, or dip on side in the syrup.
Keep on mesh to cool, and let the sugar set to a white coat.
Sprinkle some red rose petals and crushed cardamom over them to decorate.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.