Balushahi

Ingredients:For Balushahi

• 1 cup all purpose flour (maida)
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/4 cup ghee
• 1/4 cup curd

Ingredients:For Syrup

• 1 cups sugar
• 1/3 cup water
• 2 cardamom pods crushed
• 1 tablespoons sliced pistachios&almonds
• Few drops of rose water

Direction:For Balushahi

1. Mix the flour, baking soda and baking powder in a bowl.
2. Add ghee and mix with your fingers.
3. Add the curd slowly as needed to make a soft dough. Do not knead the dough.
4. Let it sit for about half an hour.
5. Take the dough and knead just enough to hold it together.
6. Divide the dough into equal parts.
7. Make the balls form the dough, balls will not be very smooth and will have cracks all around, make a deep dent in the center of the balls.
8. Heat the ghee in a pan at low heat.
9. To check if ghee is ready put a little piece of dough in the ghee. Dough should come up slowly on the surface. If it comes up very fast then ghee is too hot. 
10. Place the Balushahi in ghee, fry on low heat for 8-10 minute until they are golden brown from both the sides.
11. Dip Balushahi in the syrup all around and take out them. 
12. Garnish them with pistachios & almonds 

Direction:For Syrup

1. In a pan add water, sugar, and cardamom  and boil over medium heat. Make one thread consistency in it.
2. Switch off the heat and add rose water, mix it well.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event