Ingredients
•Refined flour (maida) 1
1/2 cups
•Baking soda 1/4
teaspoon
•Pure ghee 6
tablespoons + for deep-frying
•Yogurt,whisked 4
tablespoons
•Sugar 2 cups
•Milk 2 tablespoons
•Pistachios,finely chopped 4-5
Method
Sift the flour and baking soda together into a large bowl.
Add six tablespoons ghee and rub it into the flour mixture till it resembles
breadcrumbs. Meanwhile cook the sugar with one cup water, stirring
occasionally, till all the sugar dissolves. Add the 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. Add the yogurt to the flour and
knead into a soft dough. Take care not to overwork the dough. Cover the dough
with a damp cloth let it stand for forty five minutes. Divide the dough into
twelve 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.
Keep the balls covered. Heat the remaining ghee in a kadai on medium heat.
Gently slide in the dough balls, 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. 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 half
an hour to forty five minutes. Drain on absorbent paper. Set aside to cool for
forty five minutes or till they reach room temperature. Soak the cooled
balushahis in warm syrup for two hours. Gently remove the balushahis from the
sugar syrup and place on a serving plate. Garnish with chopped pistachios. Let
it remain thus for two to three hours when the sugar syrup will form a thin
white layer over the balushahis. Serve.
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