Wish you all and your family a very Happy and Prosperous Diwali. This is the traditional recipe of Balushahi, but in a new avtaar. In other words, remake of Balushahi by adding a twist of Rose flavour.
Servings: Approx. 12 pieces
Time: Approx. 1 hour
Ingredients:
For the Stuffing:
3 tbspns Mawa (Khoa)
1 tbspn Gulkand
1 tbspn Edible Rose petals (Chopped)
For the Syrup:
2 cups Sugar
1 cup Water
1 tspn Rose Essence
For the Gulab Balushahi
2 cups All purpose flour (Maida)
1/4 cup Ghee
1/4 cup Sour Curds
A pinch of Soda Bi-carb
3 tbspns Mawa (Khoa)
1 tbspn Gulkand
1 tbspn Edible Rose petals (Chopped)
For the Syrup:
2 cups Sugar
1 cup Water
1 tspn Rose Essence
For the Gulab Balushahi
2 cups All purpose flour (Maida)
1/4 cup Ghee
1/4 cup Sour Curds
A pinch of Soda Bi-carb
Method:
To make Stuffing:
Take the Mawa in a non stick pan. Cook over a medium heat till it is soft. It will take approx. 10-15 minutes. Thereafter, add Gulkand and mix well. Cook stirring for a minute. At the end, add chopped edible Rose Petals and mix. Remove from the heat immediately. Transfer it into a bowl and set it aside.
To make Sugar Syrup:
Take sugar and water in a pan. Boil it on a medium heat to make a syrup of multiple strings consistency. Multiple consistency is the second last stage of any Sugar Syrup. When the syrup gets one string consistency, keep cooking the syrup for another 10-12 minutes, and the syrup will get multiple threads. Once done, add the Rose Essence to the syurp.
To make Gulab Balushahi:
Mix Soda-Bi-carb and Maida in a bowl and sieve it together. Add Ghee and again mix. Then add the Curd and knead it to make a smooth dough. Cover the dough and keep it aside for 30 minutes.
After resting the dough, make small round balls (pedha size) of the dough. Flatten them slightly and press each in the center with your Index finger to make a deep and wide hollow.
Now heat Ghee in a frying pan. Lower the flame to medium. Then fry the balls one by one till they are golden brown in colour. Turn the balls gently and fry on the other side also. Remove it on a absorbent paper. Then soak the the balls in the warm syrup for at least 5 minutes. Remove balls from the syrup and place them on a greased plate. Stuff the stuffing into the hollows in the Balushahi.
Notes:
The left-over stuffing can be used to make Satori.
The quantity of Sugar syrup given is excessive to a certain extent. But excess quantity is required for soaking the Balushahi. You may use the left over Sugar Syrup for any other recipe.
While soaking Balushahi in the Syrup, ensure that the Syrup is warm.
Stepwise Pictures:
Gulab Balushahi
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5
Oleh
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