BALUSHAHI - my childhood favourite!!
I tried 2 recipes :
--- Traditional Recipe - in this post
--- My invention - Air Fried - in my next post. Do follow my blog 🤗
Well to my surprise both of them turned equally good in taste. I would still suggest that you should try both of them atleast once 😊
Ingredients:
1. All purpose flour / Maida - 1 1/2 coffee mug ( mine measures 300 ml)
2. Baking Powder - 1/2 tspn
3. Curd - 1/3 cup
4. Ghee for dough - 3/4 cup
5. Ghee for frying
6. Sugar - 2 cups
7. Water - 1 cup
8. Black Pepper - 2
9. Green Cardamom - 2
Process -
--- Traditional Recipe
1. Take Maida in a bowl. Add ghee for dough and mix.
2. Add curd and baking powder. Make a dough. We are not adding water. Ghee and curd would be enough for binding. It would be a smooth textured dough. And if you try to devide it then would look like the below picture.
4. Now would be the patience test 😂. Take ghee for frying in a pan, just enough ghee so that the flatten dough balls can be soaked and we have to keep the heat on low low flame. Yes I wrote Low twice 😁 because we have to slowly cook the balushahi.
5. When one side of balushahi turns brown, flip them and cook the other side too with the same patience, then take them out on a kitchen tissue and let them rest for 5 mins.
6. Meanwhile take another pan, this time a deep pan instead of a flat one. We will be making sugar syrup. Put sugar, water, cardamom and black pepper.
7. Let it boil till the sugar crystals completely gets mixed with water. To check the consistency of syrup, take a drop out with a spoon be careful it will be hot. Let it cool down for few seconds, then place it on your thumb and squeeze it with your index finger for just fraction of second. Now try to take your finger 1 cm away from thumb. We need 1 strand of sugar to be seen between finger and thumb. Just 1 strand. That's the consistency we need. Once the consistency of syrup is achieved, switch off the flame.
8. Add the fried balls in sugar syrup and let them dipped for 5 mins.
BALUSHAHI IS READY !!!
-----Important ----- do not put all the dough balls in one go for frying, they should not overlap infact should have gaps in them as they will increase in size while the baking soda is working on them. Try to use a flat pan to accommodate more at a time.
We want our balushahi to be crisp from outside and airy and deeply cooked from inside.
My next post will be for Air Fried Recipe. Do follow my blog for more tried and tested recipes. 😊🙏🏻
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