What can be more sweeter to make for your mother on mother’s day than balushai ? This is my way of adding more sweetness to mother’s day. A sweet little thing for a sweet little person. And of course some chocolate coated strawberries. But that’s a recipe for another day. For today this is an accomplished surprise from me .
- Flour/Maida – 1 cup
- Baking Soda – ½ tsp
- Salt – ½ tsp
- Ghee – ¼ cup
- Chilled Yoghurt – ¼ cup
- Oil – For deep frying
For the sugar syrup :
- Sugar – 1 cup
- Water – ¼ cup
- Cardamom powder – ¼ tsp
- Pistachios – For garnishing
- To make the dough , in a large bowl add the flour, salt and baking soda.
- Stir to combine the dry ingredients.
- Add the ghee to the dry mixture, use your fingers to form coarse crumbs.
- Add the yoghurt and mix everything until it forms a dough.
- Cover the dough with a wet cloth. Allow it to rest for 30 minutes.
- After which form the shape of a ball and press down on the dough with your thumb very slightly. Do not press too much to shape them as this can cause cracks in the balushai.
- Cover the made dough shapes with a wet cloth for 15 minutes.
- Deep fry the dough on medium heat to cook evenly.
- In a saucepan add the sugar and the water and stir the mixture until the sugar dissolve in the water. Once it is dissolved allow the mixture to come to a boil.
- Add the cardamom powder, turn the heat to low and let the mixture simmer until you reach the single thread consistency. You will know that it has reached a single thread consistency when you touch the sugar syrup between your two fingers you will find that it is sticky.
- Drop each of the fried dough in the syrup until it gets well coated all around.
- Drip the excess and lay it on your serving dish. Garnish with some crushed pistachios.