Ingredients:
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)
Method:
- 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.
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)
Method:
- 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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