Balushahi / Badusha

 Balushahi / Badusha

Ingredients:

Refined flour - 1 and 1/2 cup
Ghee / Butter - 2 tblsps
Yogurt - 2 tblsps
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Sugar - 1 cup
Ghee / Oil for frying
Cardamom powder - 1/2 tsp
Saffron - 1/2 tsp

Recipe:

1. Sieve the flour, salt and baking powder together. Place them in a bowl and mix it with ghee and yougurt. Mix everything well and knead a dough from it. If required you can use chilled water to make a dough. Dough should not be kneaded for long time as this will from glutein.

2. Cover a dough and keep it aside for 20-25 minutes.

3. For the sugar syrup, take 1 cup of sugar in a pot and add 1 cup of water to it. Make a single thread consistant sugar syrup from it. Add cardamom powder and saffron to it and let it cool.

4. Meanwhile heat some ghee/oil to fry balushahi. 

5. Make small balls from the dough. Do not knead it much. Slightly flatten the balls between your palms. Press it with your thumb in between. Make sure the balls are small in size, as they double in size while frying.

 6. Fry these balushahis in oil/ghee, on very low flame. Once they start to float on oil, flip them on the other side. Make sure they are golden in color.

7. Remove them from oil and keep it aside. Let them cool down for 5-10 minutes.

8. Once they are cooled, place them in sugar syrup for 5 minutes.

9. Remove them on a plate. Garnish them with some pistachios and saffron. 

10. Keep them in room temprature for 3-4 hrs before serving.

11. Balushahi tastes best, when served next day.