Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup yogurt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron threads
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup chopped pistachios for garnish
Special equipment needed:
- Heavy-bottomed pan
- Rolling pin
- Pastry cutter or cookie cutter
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine flour, baking powder, baking soda, and cardamom powder.
2. Add butter and rub it into the flour mixture until it resembles breadcrumbs.
3. Add yogurt and mix until the dough comes together.
4. Knead the dough for 5-7 minutes until it becomes smooth.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. In a small bowl, soak saffron threads in 1 tablespoon of warm water.
7. In a heavy-bottomed pan, combine sugar and water and bring it to a boil.
8. Add saffron water to the sugar syrup and let it simmer for 5 minutes.
9. Remove from heat and let it cool.
10. Divide the dough into small balls and flatten them slightly.
11. Heat oil in a pan on medium heat.
12. Fry the flattened dough balls until they turn golden brown.
13. Remove the fried dough balls with a slotted spoon and dip them in the saffron syrup.
14. Place the dipped dough balls on a plate and garnish with chopped pistachios.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 10-12 Balushahi.
Nutritional information:
Calories: 200
Fat: 12g
Carbohydrates: 20g
Protein: 2g
Substitutions for ingredients:
- You can use ghee instead of butter.
- You can use sour cream instead of yogurt.
Variations:
- You can add rose water to the saffron syrup for a floral flavor.
- You can stuff the Balushahi with sweetened khoya (milk solids) or almond paste.
Tips and tricks:
- Make sure the dough is smooth and not too sticky.
- Fry the Balushahi on medium heat to ensure they cook evenly.
- Dip the Balushahi in the saffron syrup when they are still warm for better absorption.
Storage instructions:
Store the Balushahi in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the Balushahi 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 some powdered sugar on top.
Garnishes:
Garnish the Balushahi with chopped pistachios, almonds, or silver leaf.
Pairings:
Serve the Balushahi with a cup of hot chai or coffee.
Suggested side dishes:
Balushahi is a dessert and doesn't need any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of yogurt at a time until it comes together.
- If the Balushahi is too hard, reduce the cooking time or temperature.
Food safety advice:
Make sure the oil is hot enough before frying the Balushahi to prevent them from absorbing too much oil.
Food history:
Balushahi is a popular Indian sweet that originated in the Mughal era.
Flavor profiles:
Balushahi has a crispy texture and a sweet flavor with hints of saffron and cardamom.
Serving suggestions:
Serve the Balushahi as a dessert after a meal or as a sweet snack.
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Region: Indian