Balushahi | बालूशाही | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Here’s a Rajasthani classic recipe to end your dinner with the perfect sweet.

BALUSHAHI

Ingredients

1½ cups refined flour (maida)
¼ tsp baking soda
A pinch of salt
6 tbsps puree ghee + for deep frying
4 tbsps yogurt
4 tbsps milk
2 cups sugar
A large pinch of saffron
8-10 pistachios, blanched, peeled and slivered
Dried rose petals for garnish

Method

1. Sieve refined flour and baking soda in a large bowl. Add salt and mix well.
2. Add pure ghee and mix till well combined. Add yogurt and mix well. Add milk and knead till it forms a dough. Cover with a damp muslin cloth and set aside to rest for 40-45 minutes.
3. Heat a non-stick deep pan, add sugar and ½ cup water and mix well. Cook till the sugar dissolves.
4. Add remaining milk and mix, discard the scum. Add saffron and mix well. Cook till the mixture reaches two string consistency. Take the pan off the heat and allow the sugar syrup to cool slightly.
5. Divide the dough into small portions and shape each into a smooth ball. Make a slight dent in the centre using your thumb. Cover with a damp cloth and set aside.
6. Heat ghee in a kadai on medium heat, gently drop in the prepared dough balls and deep fry on low heat.
7. Once the balushahis start floating on top. Gently turn and cook on the other side till golden brown. Drain on an absorbent paper. Allow to cool completely.
8. Soak the prepared balushahis in warm sugar syrup. Sprinkle slivered pistachios on top and set aside for 2 hours.
9. Transfer on to a serving plate and garnish with dried rose petals. Serve.

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Course - sweets

Dish - sweets