Diwali special Short crust pastry balls soaked in syrup
Preparation time: 40 minutes
Cooking time:45 minutes plus soaking time
Serves: 4
Ingredients:
Pastry
2 cups flour
½ teaspoon soda bi carb
6 tablespoons ghee
6 tablespoons yoghurt, whisked
500g sugar
2 tablespoons milk
3 cups ghee, for frying
Filling:
200g khoya
¼ cup sugar
¼ cup mixed dry fruits
Method:
Sift the flour and the soda bi carb together into a bowl. Add 6 tablespoons of ghee and rub it in with your fingertips till the mixture resembles breadcrumbs.
Add the whisked yoghurt and knead into a smooth dough. Cover and set the dough aside for 30 minutes.
Divide the dough into 8 portions and shape into smooth balls. Do not overwork the dough. Make a deep and wide hollow in the centre of each ball with your thumb. Keep the balls covered so they do not dry out.
Heat the ghee in a kadai. Lower the heat and slide in half the balushahis and cook in the hot ghee. Make sure that the ghee does not get too hot at any time. If necessary place a tawa under the kadai.
When the balushahi float to the top, turn them gently and cook on the other side as well till light golden brown. The whole process will take no less than 30- 45 minutes.
Remove from the ghee, place on absorbent paper to cool completely.
For the sugar syrup, place the sugar with 1 cup of water in a heavy-bottomed pan, and cook, stirring occasionally, till the sugar dissolves. Bring to a boil and add the milk. Carefully remove the scum that will rise to the surface. Continue to cook till the syrup thickens to a two-string consistency.
Remove from the heat and add the cooled balushahi. Soak them in the syrup for at least 2 hours.
Carefully remove the balushahi from the syrup and set aside on a plate for 2-3 hours till the syrup hardens into a thin white crust.
For the filling, crumble the khoya with your fingers. Place in a pan and cook over a medium heat till soft. Add the sugar and the nuts and mix well. Cook, stirring, for 2 minutes, till the sugar dissolves. Remove from heat
Spoon the stuffing into the hollows in the balushahi.
Cooking time:45 minutes plus soaking time
Serves: 4
Ingredients:
Pastry
2 cups flour
½ teaspoon soda bi carb
6 tablespoons ghee
6 tablespoons yoghurt, whisked
500g sugar
2 tablespoons milk
3 cups ghee, for frying
Filling:
200g khoya
¼ cup sugar
¼ cup mixed dry fruits
Method:
Sift the flour and the soda bi carb together into a bowl. Add 6 tablespoons of ghee and rub it in with your fingertips till the mixture resembles breadcrumbs.
Add the whisked yoghurt and knead into a smooth dough. Cover and set the dough aside for 30 minutes.
Divide the dough into 8 portions and shape into smooth balls. Do not overwork the dough. Make a deep and wide hollow in the centre of each ball with your thumb. Keep the balls covered so they do not dry out.
Heat the ghee in a kadai. Lower the heat and slide in half the balushahis and cook in the hot ghee. Make sure that the ghee does not get too hot at any time. If necessary place a tawa under the kadai.
When the balushahi float to the top, turn them gently and cook on the other side as well till light golden brown. The whole process will take no less than 30- 45 minutes.
Remove from the ghee, place on absorbent paper to cool completely.
For the sugar syrup, place the sugar with 1 cup of water in a heavy-bottomed pan, and cook, stirring occasionally, till the sugar dissolves. Bring to a boil and add the milk. Carefully remove the scum that will rise to the surface. Continue to cook till the syrup thickens to a two-string consistency.
Remove from the heat and add the cooled balushahi. Soak them in the syrup for at least 2 hours.
Carefully remove the balushahi from the syrup and set aside on a plate for 2-3 hours till the syrup hardens into a thin white crust.
For the filling, crumble the khoya with your fingers. Place in a pan and cook over a medium heat till soft. Add the sugar and the nuts and mix well. Cook, stirring, for 2 minutes, till the sugar dissolves. Remove from heat
Spoon the stuffing into the hollows in the balushahi.
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