Balushahi

Ingredients

2 cup Flour (maida)

2 tablespoon ghee

1 tablespoon curd

½ teaspoon Eno fruit salt or soda-bi-carb

2 ½ cup sugar

¼ teaspoon cardamom powder 

1 teaspoon sliced pistachio

Oil for frying

Method

Sift flour. 

Add Eno fruit salt, ghee and curd and mix it well with your fingers.

Add just enough water to make firm dough and knead it well.

Keep it aside, covered for 15 minute.

In a pan mix sugar with 1 cup water and heat it.

Make sugar syrup of 2 thread consistency.

Remove from stove.

Add cardamom powder to it.

Grease your palm with a little oil.

Make 6-7 small balls out of the dough.

Press them a little with your palm.

Make a depression in the center of each ball.

Heat oil in a Kadhai/wok.

Deep fry all balushai in oil from all sides till they are brown uniformly by turning them frequently.

Oil should be slow to medium hot, not very hot, otherwise the balushahi will get a dark color outside but inner portion will not get properly cooked.

Place all balushahi in hot sugar syrup.

Keep them aside for about 10-15 minutes to absorb sugar syrup.

Take them out of sugar syrup and arrange in a serving dish

Garnish them with sliced pistachio

The Balushai  can be made in large amount and can be  stored in refrigerator for 4-5 weeks.