One such sweet that needs no Mawa or khoa, so much so that no advance preparation as such is needed. This can be your rescue dish for those sudden party's.
The Stuff you need:
Maida [All purpose flour] - 1.5 cup or 300 gms
Ghee - 1/2 cup or 150 Gms
Dahi [Curd / plain Yogurt] - 1/4 cup
Baking Soda - 1/4 tsp
Almonds / Pistachios - for decoration
Sugar - 1.5 cup
Ghee for Deep frying
Prepare the Dough:
Add baking soda & ghee to the Maida [All purpose flour], first mix all of this well then add the curd and mix well with your hand again. Remember we are still not kneading just mixing the dough.
now start adding water and kneed it like a soft puri dough. we do not need to kneed it to perfect soft dough, let it be a little coarse. Let the dough sit for about 15 - 20 mins, cover it well.
Chashni / Sugar syrup:
With 1.5 cup sugar take half the quantity of water - so about 3/4th cup water. Keep stirring it well, and keep checking the Chashni, we need this to be a 1 string Chashni.
Once that's done take it off the stove and let it cool
Now take your ghee in a deep frying dish let it heat. Meanwhile we can make our balushahee.
We don't the ghee super hot for this, this has to be just about ok hot, and it's best to fry them on medium high.
To make the balushahee make small balls of the dough - like that of the size of a golf ball. Press them a little bit and push in the center to make a small finger press mark.
Do not roll the ball too much to make soft edges, we will leave the balushahee a little rough around the edges.
Then start frying them, on medium high. It might take 10-15 mins for them to fry. Once you put them in the ghee, wait till they start floating atop of the ghee, once they come up then turn them to be fried from the other side.
Once they are golden brown you can take them out of the frying pan. When you finish frying all your balushahee's dip them all in the chashni that we prepared. Mix well, so all of them are soaking well in the sugar syrup. Let them stay in there for a good 20 mins.
Garnish them with finely chopped pistachios and almonds.
If you keep them in an air tight container - they can be used up to 3-4 weeks. No refrigeration is required.
The Stuff you need:
Maida [All purpose flour] - 1.5 cup or 300 gms
Ghee - 1/2 cup or 150 Gms
Dahi [Curd / plain Yogurt] - 1/4 cup
Baking Soda - 1/4 tsp
Almonds / Pistachios - for decoration
Sugar - 1.5 cup
Ghee for Deep frying
Prepare the Dough:
Add baking soda & ghee to the Maida [All purpose flour], first mix all of this well then add the curd and mix well with your hand again. Remember we are still not kneading just mixing the dough.
now start adding water and kneed it like a soft puri dough. we do not need to kneed it to perfect soft dough, let it be a little coarse. Let the dough sit for about 15 - 20 mins, cover it well.
Chashni / Sugar syrup:
With 1.5 cup sugar take half the quantity of water - so about 3/4th cup water. Keep stirring it well, and keep checking the Chashni, we need this to be a 1 string Chashni.
Once that's done take it off the stove and let it cool
Now take your ghee in a deep frying dish let it heat. Meanwhile we can make our balushahee.
We don't the ghee super hot for this, this has to be just about ok hot, and it's best to fry them on medium high.
To make the balushahee make small balls of the dough - like that of the size of a golf ball. Press them a little bit and push in the center to make a small finger press mark.
Do not roll the ball too much to make soft edges, we will leave the balushahee a little rough around the edges.
Then start frying them, on medium high. It might take 10-15 mins for them to fry. Once you put them in the ghee, wait till they start floating atop of the ghee, once they come up then turn them to be fried from the other side.
Once they are golden brown you can take them out of the frying pan. When you finish frying all your balushahee's dip them all in the chashni that we prepared. Mix well, so all of them are soaking well in the sugar syrup. Let them stay in there for a good 20 mins.
Garnish them with finely chopped pistachios and almonds.
If you keep them in an air tight container - they can be used up to 3-4 weeks. No refrigeration is required.
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