Baloushahi by Chef Shireen anwer


Ghee 180g
Baking powder I pinch
Cream of tartar 1pinch
Ground nutmeg, mace and cardamom 1 pinch
Flour 1/2kg
Yogurt 75g
Icecold water 180g
Ghee for frying
For the syrup
Sugar 1/2kg
Water 1 liter

Heat 180g of ghee in a pan, and turn the flame off.
In a large flat pan mix 75g yogurt, a pinch of baking powder, 1 pinch cream of tartar , 1/2kg flour and 1 pinch of ground nutmeg, mace and cardamom .
Mix the ingredients well, add in the ice cold water and knead into a smooth dough.
Divide the dough into equal portions and shape into round balls. Press the middle of each round ball of dough with your thumb to make a small dent.
Add the Luke warm ghee in the wok and deep fry the prepared baloshahi , moving the wok gently.
When the baloushahi rise to the surface of the ghee, increase the flame.
When they turn golden brown in color turn the flame off. Don’t remove the baloshahis from the ghee, ensuring they are well cooked.
Dip the mithai in the prepared sugar syrup for five minutes. Now place the baloshahi on a tray and pour the sugar syrup on top 2-3 times.

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