Balushahi

Balushahi is a delicacy I have cherished in my childhood..seems natural when you belong to Rajasthan. But I must admit that as I grew up and tried Balushahi from outside Rajasthan, I was not impressed. And so began my experimentation with this delicacy at home. And well, it seems I have cracked the code! Have a look, prepare it and let me know what do you think.

INGREDIENTS:-

Refined flour - 300 g
Ghee – 100 g

Baking Soda – 1/4 tsp
Yogurt – 1/4 cup
Sugar - 400 g
Ghee- for frying

Garnishing

Chopped pistachios -5-6

Cardamom powder-1 tsp
Saffron (kesar) - few strings

METHOD: -

To make the sugar syrup:

• In a stainless steel vessel, add sugar and 200ml water and allow the sugar to dissolve on medium flame, stirring occasionally, till the sugar dissolves; allow the sugar syrup to thicken lightly.
• The syrup should be sticky on touch and it should reach one string consistency (take a small amount of the syrup on your thumb and bring your index finger to cover it. Then lift your index finger. The syrup will form a string between your thumb and index finger). Add cardamom powder and remove from flame.

To make dough:

• In a large bowl mix the flour and baking soda and mix well or sieve it.
• Add ghee to the flour mixture, using fingertips combine the flour and ghee till it becomes of a breadcrumb texture. (It takes a 1-2 minute to get this texture).
• Add yogurt and mix well.
• Now add water little by little and mix well to form soft dough (but with a rough texture only). Do not knead the dough. Knead just enough to hold it together. (Just combine and make dough)
• Cover the dough with damp cloth and allow it to rest (in cool place, but not in fridge) for about half an hour
• After half an hour take the dough and knead just enough to hold it together; divide the dough into equal portions of large lemon size lump, and shape into balls with only a light hand. The ball surface should not become very smooth, it should remain a little rough
• Flatten balls lightly and make dent in the center with the thumb. Take care not to press too much while shaping them as this can cause cracks in them. (You can make thumb impression on backside also)

For Frying:

• Heat sufficient ghee in a flat heavy bottom frying pan on low medium heat. Level of ghee should be 1 ½ inch above the base of the vessel.
• Drop a small piece (peanut size) of dough into the hot ghee(for testing). If it sizzles and comes to the surface, the ghee is ready for deep-frying.
• Place the Balushahi in the ghee to fry. Don’t overcrowd or overlap the Balushahi as it will expand.
• Heat should be low as it helps the Balushahi to cook evenly from the inside.
• When Balushahi comes floating up to the surface and colour of Balushahi turns a light golden colour, turn and fry on the other side also. When Balushahi gets cooked on both sides and turns light golden brown, remove the Balushahi from the hot ghee using a slotted ladle; place them on an absorbent paper.
• When Balushahi cools down a little, place them gently in the lukewarm sugar syrup
• Use a ladle to sink the Balushahi into syrup such that it is coated all over for 3-4 minutes
• Flip over other side for 3-4 minutes so that sugar syrup is evenly absorbed by Balushahi. Then take out the Balushahi. (Don’t leave them in syrup)
• Place on a serving plate and allow cooling to room temperature. Decorate with the pistachios and serve

Note:

• Take care not to overwork the dough.
• The dough should be soft and rough texture but very easy to work with.
• Dough should be kept in cool temperature.
• Resting the dough is important
• Cook the Balushahi on low flame only
• Frying in slow heat will make Balushahi become bigger and soft. If heat is high while frying then it will not become soft and larger.
• Ready Balushahi can also to be stored in an air tight vessel