It is a traditional desert from Subcontinent of India. Balushahi is a popular dish in Pakistan, India, Nepal, and Bangladesh.
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Mango Kulfi is another summer desert and all time favorite of kids.
FOR SUGAR SYRUP (SHEERA)
Cheeni (Sugar) 2 Cups
Pani (Water) 1 Cup
Rose water few drops
Maida (All-purpose flour) sifted 1 & ½ Cups
Baking soda ¼ tsp
Jaifil powder (Nutmeg powder) ¼ tsp
Elaichi powder (Cardamom powder) ½ tsp
Namak (Salt) ¼ tsp
Ghee melted 2 & ½ tbs
Dahi (Yogurt) whisked 3 tbs (At room temperature)
Pani (Water) ¼ Cup or as required
Ghee for frying
Pista (Pistachio) for garnishing
FOR SUGAR SYRUP (SHEERA):
In saucepan, add sugar and water, mix well and cook on low flame until sugar is dissolved and continue cook until syrup becomes thick. Then add rose water, mix well and set aside. Sugar syrup (sheera) is ready.
In bowl, add flour, baking soda and sift together.
Add nutmeg powder, cardamom powder, salt and mix well.
Add ghee and mix well.
Then add yogurt and mix well until crumbled.
Gradually add water and mix until combined (don’t over knead), cover and let it rest for 15 minutes.
Grease hands and working surface with oil and flatten the dough and roll it.
Cut the dough with the help of the cutter.
Take a small dough, make a ball and with the help of the thumb press from the center.
Now add ghee in a pan and let it melt, fry dough on low flame for 20-25 minutes.
After frying, add balushahi in warm sugar syrup (sheera) and leave them for 10-15 minutes and take out in a serving plate.
Garnish with pistachio and serve balushahi.