Balushahi Recipe

Balushahi

All you need

Ingredients

All purpose flour 3 cups
Ghee/Clarified Butter 1cup
Sugar 1 1/2 cup
Yogurt 1/4 cup
Baking soda 1/4 tsp
Rose extract few drops
Cardamom pdr 1/4 tsp
Chopped almonds & pistachios for garnishing
oil for deep frying

Recipe

1.In a bowl Sift 3 cups all purpose flour,to this add ghee/clarified butter,yogurt,baking soda & mix well.

2.Now knead this into a soft dough,using little water at a time,you don`t need to make a smooth dough,you need all the folds,so just mix everything & set it aside for 20 Min's.

3.Now lets prepare the sugar syrup,for that pour sugar in a pan,to this add 3/4 cup water,& let it boil,after the first boil,add few drops of rose water/gulabjal & a pinch of cardamom pdr,we are making single thread sugar syrup,so it will just around 4-5 Min's.

4.Now we`ll start making the pedas/balls of our dough,just divide the dough into equal portions,it will make 20-25 balushahi depending on the size of your pedas,you don't have to make them smooth u need their wedges,that will help them to be moist from inside.

5.Now we`ll deep fry them in oil,at a very-very low temp,make sure that the heat should be very low,because you want them to be cooked properly,also don't overcrowd them in the pan,depending on the size of your pan/kadai,this will take around 12-15 Min's to cook them on the very low flame,you want them to be fully cooked,& deep brown in colour.while frying them be very gentle in turning them as they are indeed very soft,& may break easily,so wait for 4-5 Min's till you turn them on the other side.

6.They will slightly rise in size in frying ,& will be golden brown in colour than you`ll know they are done.once done than take them out on a plate laid with paper towel so that it will soak all the extra oil.

7.Now soak them in the sugar syrup,for at least 20 Min's,after that take them out in a plate,garnish with chopped pistachios & almonds,& again let them air dry so that the  syrup will set in them properly.

Delicious & mouth watering balushahi are ready.These are excellent sweets/mithai from the northern part of India,can be made  for any festivals & has an excellent shelf life,compared to any other mawa/khoya sweets.
Just store them in airtight containers & they are good to go for at least 3-4 weeks.of course if you can resist yourself from not eating them.