Balusahi

Diwali (Deepon ka Tyohar)- A festival of lights. It is 1 of the important festivals of the year and is celebrated in families by performing traditional activities together in their homes. Every Year Diwali falls in between mid-October to mid- November, and this year it fall on 13th Nov. We celebrate Diwali by lighting each and every corner of the house, make sweets at home, offer sweets to god, worship them, and pray for well-being of every one at home. This year, like past year I again made some Namak- paare or Nimki, Sakarpaare and a famous BaluSahi. Since, Balusahi was appreciated by all my family and friends. So here I am, sharing a recipe with you guys.

Ingredients-

1. Maida (All Purpose Flour) - 1 1/2 cup
2. Baking Soda/ Soda bi-Carbonate - 1/4 tsp
3. Olive Oil + deep fry - 1/2 cup
4. Yogurt (beaten )- 8 tbsp
5. Sugar - 2cup
6. Milk - 2 tbsp
7. Pistachios - 4-5

Directions -

• Mix refined flour and baking soda together in a bowl. 
• Add two-thirds cup of olive oil into the flour mixture and rub, till it resembles breadcrumbs. 
• Add beaten yogurt and knead into soft dough. Cover and allow it to rest for forty-five minutes. 

• Divide into twelve equal portions and shape into smooth balls. Take care not to overwork the dough.

• Make a slight dent in the center of the ball with your thumb. Keep the balls covered. 
• Heat sufficient olive oil in a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat. Gradually the balushahis will start floating to the top. Turn gently and fry on the other side till golden. 

• Drain and allow to cool to room temperature. It might can take overnight. 
• Heat together sugar and one cup of water till it reaches a two-string consistency. Midway through add milk to the cooking syrup so that the scum rises to the surface. Carefully remove this scum and discard. 

 

•  Remove the syrup from heat and soak the fried balushahis in it for thirty minutes.
• Gently remove the balushahis from the sugar syrup and place on a serving plate. 
• Garnish with pistachios. Serve when the sugar has hardened.