Balushahi

Instructions

• Take maida into a bowl and add baking powder, baking soda and salt. Mix well.
• Sieve the mixture once.
• Make a small well in maida and add ghee and yogurt in it.
• Mix everything well together.
• Add water and mix well.
• Do not knead dough for this recipe. Just mix well with water. Do not make soft dough.
• Coat the dough with a little ghee so that it won’t get dry.
• Cover and give it a resting time of at least an hour.
• In a sauce pan take water and add saffron strands and sugar.
• Mix well and bring it to boil.
• Dissolve the sugar completely and bring it to boil.
• Lower down the heat to medium and simmer the syrup for another 5-6 minutes.
• Do not look for any thread consistency. Just make sure the syrup is sticky like sugar syrup for gulab jamun.
• Add cardamom powder and mix well.
• Take the dough and make small balls from it.
• Roll them and pinch in the center.
• Heat up the oil. Make sure that the oil should not be too hot.
• Deep fry the balushahi on very low heat for about 10-15 minutes. So that balushahi get fried inside out.
• When balushahi get fried, these will puff up and float on the oil.
• This is the perfect temperature for frying balishahi.
• Fry these on low to medium heat on low to medium heat for about 8-10 minutes.
• After frying balushahi for about 4-5 minutes, flip them over and fry from other side as well.
• When balushahi get deep golden colour from both sides after frying for about 10 minutes take these out.
• Drop the fried balushahi into hot sugar syrup.
• Press them down so that balushahi soak sugar syrup.
• Let them soak in sugar syrup for about 5 minutes.
• Balushahi is already. Garnish balushahi with dryfruits.