Kesar Peda

Ingredients:

Milk Powder - 1 Cup
Condensed milk - 1 cup
Ghee - 2-3 spoons
Cardamom powder - 1/2 tsp
Saffron - 2 tsp
Milk - 1/4 cup

Recipe:

1. Grind the saffron to powder and mix it in lukewarm milk.

2. Heat 2 spoons of ghee in a pan and add condensed milk to it.

3. Cook it on low flame till milk starts to boil.

4. Once milk starts to boil, add milk powder in it. Mix it will. There should not be any lumps left.

5. After mixing it well, add saffron milk to it.

6. Cook the mixture until it thickens and starts to ooze out ghee.

7. Switch off the gas and then place the mixture in a flat plate.

8. Once the mixture cools down, make small balls out of it. Press each ball and press it in the middle with your thumb.

9. Fill in the holes with a pinch of saffron and dry fruit mixture.

10. Kesar pedas are ready to serve.

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.