Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup ghee
- 1/2 cup yogurt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup cashews, chopped
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or cookie cutter
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine flour, ghee, yogurt, baking powder, baking soda, cardamom powder, and salt. Mix well until the dough comes together.
2. Knead the dough for 5-7 minutes until it becomes smooth and soft.
3. Divide the dough into small portions and roll them into balls.
4. Flatten each ball slightly and make a small indentation in the center.
5. In a pan, roast the chopped cashews until they turn golden brown.
6. In a separate pan, combine sugar and water and bring to a boil. Cook until the sugar dissolves completely.
7. Add the roasted cashews to the sugar syrup and mix well. Turn off the heat.
8. Fill the indentation in each dough ball with the cashew filling.
9. Heat oil in a deep frying pan over medium heat.
10. Fry the dough balls in hot oil until they turn golden brown. Remove with a slotted spoon and drain excess oil on a paper towel.
11. Dip the fried balushahi in the sugar syrup and let them soak for 2-3 minutes.
12. Remove the balushahi from the syrup and place them on a wire rack to cool.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for frying
Serving size:
Makes 12-15 balushahi
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter or vegetable shortening.
- Yogurt can be substituted with sour cream or buttermilk.
- Cashews can be substituted with almonds or pistachios.
Variations:
- Instead of cashews, use any other nut or dried fruit for the filling.
- Add saffron or rose water to the sugar syrup for extra flavor.
- Top the balushahi with chopped nuts or edible silver leaf for decoration.
Tips and tricks:
- Make sure the dough is kneaded well to get a smooth texture.
- Do not overfill the balushahi with the filling, as it may cause them to break while frying.
- Fry the balushahi on medium heat to ensure they are cooked evenly.
Storage instructions:
Store the balushahi in an airtight container at room temperature for up to 2-3 days.
Reheating instructions:
To reheat the balushahi, place them in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the balushahi on a platter and sprinkle some powdered sugar on top. Serve with a cup of hot tea or coffee.
Garnishes:
Top the balushahi with chopped nuts or edible silver leaf for decoration.
Pairings:
Serve the balushahi with a cup of hot tea or coffee.
Suggested side dishes:
Balushahi is usually served as a dessert and does not require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a little more yogurt or water to make it soft.
- If the balushahi breaks while frying, reduce the amount of filling or seal the edges properly.
Food safety advice:
Make sure the oil is hot enough before frying the balushahi to avoid any raw dough.
Food history:
Balushahi is a popular Indian sweet that originated in the northern region of India. It is made with flour, ghee, and sugar syrup and is usually served during festivals and special occasions.
Flavor profiles:
Balushahi has a crispy texture on the outside and a soft, flaky texture on the inside. The cashew filling adds a nutty and sweet flavor to the dessert.
Serving suggestions:
Serve the balushahi on a platter and sprinkle some powdered sugar on top. Serve with a cup of hot tea or coffee.
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Region: Indian