Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup ghee (clarified butter)
- 1/4 cup yogurt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1/2 cup chopped dates
- 1/4 cup chopped almonds
- 1/4 cup powdered sugar
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or cookie cutter
- Deep frying pan
- Slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
a. In a mixing bowl, combine flour, ghee, yogurt, baking soda, cardamom powder, and salt. Mix well until a smooth dough is formed.
b. Cover the dough with a damp cloth and let it rest for 30 minutes.
c. In a separate bowl, mix chopped dates, chopped almonds, and powdered sugar to make the filling.
d. Divide the dough into small portions and roll them into balls.
e. Flatten each ball with a rolling pin and cut them into round shapes using a pastry cutter or cookie cutter.
f. Place a small amount of the date filling in the center of each round dough.
g. Fold the edges of the dough over the filling and press gently to seal.
h. Heat oil in a deep frying pan over medium heat.
i. Fry the balushahi until golden brown on both sides.
j. Remove from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
k. Serve the balushahi with date filling warm or at room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for frying
Serving size:
Makes 12-15 balushahi
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 21g
Protein: 2g
Sugar: 10g
Sodium: 75mg
Substitutions for ingredients:
- You can use butter instead of ghee.
- You can use sour cream instead of yogurt.
- You can use any type of nuts for the filling.
Variations:
- You can add saffron strands to the dough for a richer flavor.
- You can use different types of fillings such as pistachio, coconut, or chocolate.
Tips and tricks:
- Make sure the dough is not too soft or too hard.
- Do not overfill the balushahi with the date filling.
- Fry the balushahi on medium heat to ensure they cook evenly.
Storage instructions:
Store the balushahi in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the balushahi in a microwave for 10-15 seconds before serving.
Presentation ideas:
Arrange the balushahi on a plate and sprinkle powdered sugar on top.
Garnishes:
You can garnish the balushahi with chopped nuts or edible silver foil.
Pairings:
Serve the balushahi with a cup of hot tea or coffee.
Suggested side dishes:
Serve the balushahi as a dessert after a meal.
Troubleshooting advice:
If the dough is too soft, add more flour. If the dough is too hard, add more yogurt.
Food safety advice:
Make sure the oil is not too hot to prevent the balushahi from burning.
Food history:
Balushahi is a traditional Indian sweet that originated in the northern region of India.
Flavor profiles:
Balushahi has a crispy texture on the outside and a soft, flaky texture on the inside. The date filling adds a sweet and nutty flavor.
Serving suggestions:
Serve the balushahi on a platter with other Indian sweets such as gulab jamun or rasgulla.
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Region: Indian