Sunday, April 3, 2016




1 kg refined flour
300 gms desi ghee
100 gms yoghurt
350 ml water
ghee to fry
500 gms sugar
5 gms cardamom powder
50 gms pista silvers


In a pan, heat 300 gms ghee. Allow it to cool to room temperature. 
Add the yoghurt and the water and whisk well to the ghee. 
In a mixing bowl, sift the flour and cardamom powder together.
Pour in the ghee and yoghurt moxture and knewad it well to form a soft dough.
Divide the dough into equal rounds about 50 gms each and make a small hole in the centre as in a doughnut or a medu wada.
Cook sugar and water to a two string sugar syrup and keep it warm.
Heat the ghee for frying and slowly deep fry the balushahi to a golden brown color.
Immerse the balushahi into the warm sugar syrup and allow it to soak for 10 mins. Serve hot garnished with silvers of pista.

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