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Ingredients

Adjust Servings:
6 cups All-purpose flour
8 cups Sugar
3 cups Water
2 cups Ghee for frying
1 cup baking soda
2/3 cup Ghee
1/2 cup Pistachios
HOMEMADE BALUSHAHI

HOMEMADE BALUSHAHI

Cuisine:
  • 30 minutes
  • Serves 16
  • Medium

Ingredients

Introduction

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When you are first acquainted with Indian food, it’s normal to be astounded when pastry shows up at the table. Indian desserts look somewhat like customary Western treats, and not having a perspective can make it difficult to unravel what’s on your plate and how to eat it. 

While it’s anything but difficult to be confused about that plate of jewel formed Barfi or a bowl of sweet Gulab Jamun, a brave foodie rapidly finds the addictive nature of Indian desserts. Only one nibble and those fragrant and colorful Indian sweets out of nowhere become something you need, particularly during happy events like Diwali, the Hindu celebration of lights during the new moon in October and November. 




POPULARITY OF INDIAN TREATS

Customarily, most Indian desserts aren’t heated; instead, they are cooked on the burner or over an open fire. What are they made of? All things considered, it relies upon the area; however, the typical suspects are milk, chickpea flour, semolina, coconut, and rice. On their own, these fixings may not sound too tempting, yet a learned cook can undoubtedly change them into delightful desserts enhanced with cardamom, saffron, and rose water. 

Milk is unfathomably significant in India, particularly for making pastries. Regardless of whether tuned into cheddar dumplings, fudge, pudding, frozen yogurt, or sauce, milk takes on innumerable structures to fulfill even the most recognizing sense of taste

SOMETHING SIMPLE YET TASTY AND DEMANDING

We can go a long way while discussing Indian treats and their procedures, but one of the simplest and quickest recipes adored by sweet lovers is yet to be mentioned. We bring you homemade Balu shahi recipe made from the simplest ingredients and very dependable to be made at home any day, anytime.

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Steps

1
Done

Add some all-purpose flour, baking soda, and 2/3 cup of ghee in a bowl and mix well. Mix until it forms a stiff dough form.

2
Done

Knead the dough well and extract small balls of dough from it, forming them into bite-sized balls.

3
Done

Heat some ghee in a deep frying pan and make sure it's heated enough to slide the dough balls in for frying.

4
Done

Fry the dough balls in the heated ghee until they turn brown. Please make sure the color is a soft brown, not dark brown otherwise; they will taste burnt. Take the balls out once brown onto an oil-absorbent tissue paper. Let them stay on the paper until extra oil is absorbed.

5
Done

Take another pan and add sugar and water to it. Allow the sugar and water to blend by with heat as it will form into a thick syrup with two thread consistency. If you wish to enhance the flavor of this sugar syrup, add some saffron strands.

6
Done

When your sugar syrup gets ready, dip the fried dough balls into the syrup and let them soak a little, so the syrup reaches them deeply.

7
Done

Set the balls in a nonstick tray and garnish them with chopped pistachios. Serve them when cold with afternoon tea. ENJOY!

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