Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup plain yogurt
- 1/4 cup water
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup desiccated coconut
Special equipment needed:
- Rolling pin
- Round cookie cutter
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
- In a mixing bowl, combine flour, baking powder, baking soda, cardamom powder, and salt.
- Add butter to the flour mixture and mix until it resembles coarse crumbs.
- Add yogurt and water, and mix until it forms a smooth dough.
- Cover the dough and let it rest for 15 minutes.
- In a saucepan, combine sugar and water, and bring to a boil. Reduce heat and let it simmer until it forms a syrupy consistency.
- Add desiccated coconut to the syrup and mix well.
- Divide the dough into equal portions and shape them into balls.
- Flatten each ball with a rolling pin and cut them into round shapes using a cookie cutter.
- Heat oil in a deep frying pan over medium heat.
- Fry the round dough pieces until golden brown and crispy.
- Remove the fried dough pieces from the oil using a slotted spoon and dip them into the syrup mixture.
- Coat the syrup-coated dough pieces with the coconut mixture and let them cool.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe makes 12 Balushahi with Coconut Filling.
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g
Substitutions for ingredients:
- You can use ghee instead of butter.
- You can use sour cream instead of yogurt.
- You can use almond flour instead of all-purpose flour.
- You can use honey instead of sugar.
Variations:
- You can add chopped nuts to the coconut filling.
- You can add saffron to the syrup mixture for a unique flavor.
Tips and tricks:
- Make sure the dough is not too soft or too hard.
- Fry the dough pieces on medium heat to ensure they cook evenly.
- Dip the fried dough pieces into the syrup mixture while they are still warm for better absorption.
Storage instructions:
- Store the Balushahi with Coconut Filling in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can reheat the Balushahi with Coconut Filling in a microwave for 10-15 seconds.
Presentation ideas:
- Serve the Balushahi with Coconut Filling on a platter with a sprinkle of powdered sugar.
Garnishes:
- You can garnish the Balushahi with Coconut Filling with chopped nuts or edible flowers.
Pairings:
- Serve the Balushahi with Coconut Filling with a cup of hot tea or coffee.
Suggested side dishes:
- You can serve the Balushahi with Coconut Filling with fresh fruit or a fruit salad.
Troubleshooting advice:
- If the dough is too soft, add more flour.
- If the dough is too hard, add more water.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the Balushahi with Coconut Filling.
Food history:
- Balushahi is a popular Indian sweet that originated in the Mughal era.
Flavor profiles:
- Balushahi with Coconut Filling has a sweet and nutty flavor with a crispy texture.
Serving suggestions:
- Serve the Balushahi with Coconut Filling as a dessert or a snack.
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Region: Indian