Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup ghee
- 1/4 cup yogurt
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1 cup sugar
- 1 cup water
- 1/4 tsp saffron strands
- 1/4 tsp rose water
- 1/4 cup chopped pistachios
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
- Rolling pin
Step-by-step instructions:
1. In a mixing bowl, combine flour, ghee, yogurt, baking soda, cardamom powder, and salt. Mix well until the dough is formed.
2. Divide the dough into small equal-sized balls and flatten them slightly with your palms.
3. Heat ghee in a deep frying pan over medium heat.
4. Fry the flattened dough balls in batches until they turn golden brown. Remove them from the pan and drain excess oil using a slotted spoon.
5. In a separate pan, combine sugar, water, saffron strands, and rose water. Bring it to a boil and let it simmer for 5 minutes until the syrup thickens.
6. Dip the fried balushahi in the syrup and let them soak for 5 minutes.
7. Garnish with chopped pistachios and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 balushahi
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter or vegetable oil.
- Yogurt can be substituted with sour cream or buttermilk.
- Saffron strands can be substituted with turmeric powder.
Variations:
- Balushahi can be flavored with other spices such as cinnamon, nutmeg, or ginger.
- The dough can be stuffed with nuts, raisins, or coconut flakes before frying.
Tips and tricks:
- Make sure the dough is not too soft or too hard. It should be pliable enough to roll into balls.
- Fry the balushahi on medium heat to ensure they are cooked evenly.
- Do not overcrowd the frying pan as it can lower the temperature of the oil and make the balushahi soggy.
Storage instructions:
Balushahi can be stored in an airtight container at room temperature for up to a week.
Reheating instructions:
Balushahi can be reheated in a microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Arrange the balushahi on a platter and sprinkle chopped pistachios on top. Serve with a cup of hot tea or coffee.
Garnishes:
Chopped pistachios, almonds, or cashews.
Pairings:
Balushahi pairs well with hot tea or coffee.
Suggested side dishes:
Balushahi can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too soft, add more flour.
- If the balushahi turns out hard, reduce the cooking time or add more yogurt to the dough.
Food safety advice:
- Make sure the oil is hot enough before frying the balushahi to prevent them from absorbing excess oil.
- Use a slotted spoon to remove the balushahi from the oil to avoid burns.
Food history:
Balushahi is a popular sweet in India, Pakistan, and Bangladesh. It is believed to have originated in the Mughal era and was served to the royal families.
Flavor profiles:
Balushahi has a crispy texture and a sweet, nutty flavor.
Serving suggestions:
Serve balushahi as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian