Balushahi or Badushaha

Balushahi or Badushaha - Namitha Tickare

Ingredients:

1 Cup Flour (maida)

¼ Cup Ghee/ Dalda

2 tbsp Curd (dahi)

A pinch of Salt

Oil for deep frying

Milk as required for kneading

For the sugar syrup:-

1 ½ cup Sugar

Water just to cover the sugar

Any flavoring of your choice Preparation:-

1 In a kneading bowl take the flour and the salt and mix nicely.

2 In a vessel warm the ghee/ dalda nicely.

3 Add the warm ghee/dalda in the flour, curd and knead it with milk to make a hard dough.

4 Keep it for 2-3 hours. How do we proceed:-

1 First of all keep the sugar to make sugar syrup. Take sugar in a vessel and add water only so much so that water just covers the sugar. Boil the syrup till it reaches one string consistency. And off the gas.

2 After 2-3 hours take out the kneaded flour and knead it again and make small balls without any cracks.

3 Press the balls in between your palms to flatten them a little and make a dent in the middle with your thumb on the top side. If you want you can make any design you want.

4 Make them 5-6 and keep them ready in a plate for deep frying at a time. Cover and keep the remaining dough or it will dry.

5 Meanwhile heat oil or ghee for deep frying. 6 When the oil is nice and hot add the prepared Baalushahi and fry them on a low flame so as to cook them nicely or else they will remain raw in the middle.

7 Once they are done on the one side flip them and fry on the other side. Fry them nicely to a golden colour.

8 Remove the fried Baalushahi and add them in the prepared sugar syrup and keep them there till the next batch is ready.

9 Remove the Baalushahi from the sugar syrup and arrange them in a plate to cool down.

10 Repeat the process to make all.

11 After they cool down the sugar will harden up and form a nice layer. Note:-

You can stick dried rose petal on the Baalushahi when the sugar syrup is wet. You can even sprinkle crushed dry fruits and even put on silver paper on it.