Balushahi

Name: Balushahi
Total time: 3300 s
Yield: 12-13 pieces
Cuisine: Indian
Ingredients: 1 1/2 cup maida / all-purpose flour; 6 tbsp Ghee; 1/4 tsp baking soda; 1 pinch salt; 1/4 cup Curd; 2-3 tbsp milk; 2 cups Sugar; 1/4 tsp cardomom seeds; As needed Ghee for deep frying; As needed almonds

Gupta Mithlesh @CookwithGM

Italy

#flavour2
Week 2
#mithai

Gupta Mithlesh @CookwithGM

Italy

#flavour2
Week 2
#mithai

Saved

Ingredients

50 - 55 mins

12-13 pieces

1 1/2 cupmaida / all-purpose flour
6 tbspGhee
1/4 tspbaking soda
1 pinchsalt
1/4 cup Curd
2-3 tbspmilk
2 cupsSugar
1/4 tspcardomom seeds
As neededGhee for deep frying
for Garnishing
As neededalmonds

Saved

Steps

50 - 55 mins

1

Mix the flour, baking soda and salt into a large bowl. Add ghee and mix till well combined.
2

Add the curd and mix well add milk and knead into a soft dough. Cover the dough with a moist cloth and allow it to rest for 30 minutes
3

Divide the dough into equal portions (about 12 to 13)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.
4

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in the prepared dough balls and deep-fry on low heat.
5

Gradually the balushahi will start floating to the top. Turn gently and fry the other side till golden. They take around 35-40 minutes.
6

Remove and drain on absorbent paper. Set aside to cool till they reach room temperature
7

For Sugar syrup :-Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add cardamom. 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.
8

Remove the syrup from heat and soak the cooled balushahi in it for two hours.
9

Gently remove the balushahi from the sugar syrup and place on a serving plate and garnish with some almonds. enjoy.