Sieve flour and soda bicarbonate together. Rub in two-thirds cup of ghee into the flour mixture till it resembles breadcrumbs.
Add beaten yogurt and knead into a soft dough. Cover and allow it to stand for forty-five minutes.
Divide into twelve equal portions and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the center of the ball with your thumb. Keep the balls covered.
Heat sufficient ghee in a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat. If necessary you may place a tawa below the kadai so that the oil does not get too hot.
Gradually the balushahis will start floating to the top. Turn gently and fry on the other side till golden. The entire process may take around half an hour to forty five minutes. Drain and allow to cool to room temperature. This can be overnight process. Heat together sugar and one cup of water till it reaches a two-string consistency.
Midway through add milk to the cooking syrup so that the scum rises to the surface. Carefully remove this scrum and discard.
Remove the syrup from heat and soak the fried balushahis in it for thirty minutes.
Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with chopped pistachios. Serve when the sugar has hardened.
Pleasebe judicious and courteous in selecting your words.
i tried this recipe and found very good. i made very crispy balu shahi
u didn't mentioned about how much water need for balushahi
and how long to cook the syrup
when you say maida or refined flour which one is it, plain flour or self-raising flour.
i just wanna say tht its great nd i like balushahi its one of my favrates so thnk u very much sanjeev ji
very delicious recepie by chef,i will try in my home
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