Friday, 1 November 2013

BALU SHAHI

CHEF BB
BALU SHAHI
            Known as Indian donut also. It’s flaky in texture. You can keep it for more than 3 weeks in any air tight container. It’s a well known sweet dish all over India you can find in every sweet shop.
INGREDIENT
Refined flour               500 gm
Refined oil                   for deep fry
Baking soda                 a pinch
Dalda (vanspati)          150 gm
Curd                            25 gm
Sugar                           750 gm (sugar syrup 1.5 strings)
MOP
            Prepare 1.5 strings sugar syrup. Take refined flour and Dalda rub it very well with palms (khasta). Add baking soda and curd. With the help of Luke warm water (if weather is cold) prepare a smooth mixture. Cover with a wet cloth and keep it aside for minimum 30 mins.

            Take out and knead it. Prepare round balls by taking 35 to 40 gm mixture. Just press it in centre. Deep fry it in slow heat oil till fully golden brown in colour entirely. Then dip it in sugar syrup. Take it out in a plate after the syrup on the balushahi set down serve it. (To give extra shining sprinkle some grated dry coconut on top before syrup set down.)

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