Balushahi

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It’s been long since I posted a sweet recipe here, and many friends had started demanding one. It had also been long since I made a traditional Indian sweet at home. So I decided to try my hand at something different. I spent a while thinking what should I make, and ended up zeroing in on Balushahi. This flaky, crumbly Mithai is more popular in north India than the other parts of the country. While it does taste like heaven, it is high on the calorie factor and hence should only be a once-in-a-blue-moon indulgence for weight watchers. Here’s the recipe:

Ingredients:

2 cups all purpose flour
1/2 teaspoon bicarbonate of soda
1 pinch salt
1/2 cup yoghurt
1/2 cup ghee + to deep fry
400 grams sugar
200 ml water
2 tablespoons milk
1 teaspoon green cardamom seeds (crushed)
2 tablespoons pistachio (thinly sliced, for garnish)

Recipe:

Sift together the flour, salt and bicarbonate of soda in a bowl. Add ghee and rub till the flour starts resembling breadcrumbs. Add yoghurt and mix till the dough holds shape. Add some lukewarm water if need be. Remember, DO NOT knead the dough. Cover with a damp cloth and set  to rest for 30 mins.

Meanwhile, heat sugar with water in a pan to make sugar syrup. Add milk to remove the scum. Cook till the syrup reaches a one-string consistency. Add the crushed cardamom seeds and mix.

Take the dough and mix it gently once. Make lemon sized balls of the dough and flatten them on your palm. Make a dent in the centre with your thumb and set aside. The balls will not be smooth and will have a lot of cracks. That is how we want them to be. Now heat ghee to medium (overheating will burn the Balushahi) and gently drop 3-4 Balushahis one by one. Do not add too many pieces together as Balushahis will expand in size on frying and break. Fry on low to medium heat till they are crisp and golden on both sides. Drain on a paper towel and dip in the sugar syrup. Coat well and transfer to a tray. Garnish with pistachio slivers and serve when the sugar syrup hardens.

You can store these Balushahis in an airtight container for about 2 weeks.

Eat, drink and be merry! 🙂

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