Ingredients:
• 3 cups – plain flour (maida)
• 3/4 cup – ghee, melted & cool
• Curd – 1/2 cup
• 1/4 tsp – soda bicarb
• 1/4 tsp – fine Cardamom powder
• Ghee to deep fry
• Syrup:
• 1.5 cups – Sugar
• 3/4 cup – water
• 5-6 drops Lemon juice
Method:
- Mix flour and soda together. Add cardamom powder.
- Rub in ghee thoroughly.
- Add curd and mix in one direction only.
- Make a stiff dough and add a tbsp of tepid water if required.
- Keep aside covered in a cool place or fridge for 1-2 hours
- Make small rounds balls about 3 inch in diameter.
- Press to flatten a bit, and make a depression in center with your thumb.
- This is the traditional balushahi shape.
- Heat ghee well in frying pan, cool a bit, then add a few patties.
- Return to a slow flame. Do not invert until one side is pinkish.
- Invert carefully with knife, and fry other side similarly.
- Repeat for all dough.
- Meanwhile prepare sugar syrup with water and lemon juice.
- Drain the balushahi and let them cool a bit. Then transfer them to the syrup. Allow them to soak for 5 minutes.
- Remove and keep on a perforated plate to drain excess syrup.
- Cool completely before transferring to air tight container.
- Sugar Coated Balushahis:
- Reheat remaining syrup till it doubles in thickness.
- Coat above balushahis with this, or dip on side in the syrup.
- Keep on mesh to cool, and let the sugar set to a white coat.
- Sprinkle some red rose petals and crushed cardamom over them to decorate.
Recipe courtesy of Sify Bawarchi