Wednesday, February 3, 2016

Balu Shahi



230 gms maida
85 gms yoghurt
1 tbsp warm water
2to 3 drops kewra essence
15 gms finely shredded almond
30 gms khoya for decoration
85 gms ghee, melted
1/4 tsp bicarbonate of soda
285 gms sugar
150 ml water
15 gm finely shredded pistachios
4 silver leaves (optional)


Sieve the flour and bicarbonate of soda together and rub thoroughly into the melted ghee with tips of finger. 

Add slightly heated curd and the water and knead until it becomes soft dough. 

Divide the dough into 16 equal parts and shape them into round balls. 

Make a depression in the centre of each and flatten.

Heat the ghee in a heavy pan and remove from the fire when quite hot. 

Place the flattened balls in it and cook them as long as the ghee simmers around them. 

When it stops simmering, put the pan on slow heat again and cook until the balu shahis swell and become light brown in colour. 

Prepare the syrup with the sugar and the water and cook till it becomes quite sticky that is three thread consistency. 

Add itar kewra or essence. Arrange the cooked flattened balls in a deep tray or a plate and pour the syrup over them. 

Decorate immediately with shredded almonds and pistas and khoya. Serve decorated with silver leaves.

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