BALUSHAHI

balushahi is also known as badusha .we can also called balushahi as Indian doughnut, but the taste and texture of balushahi is very different from doughnut , as it is soft and flaky from inside and crispy from outside. it is traditional Indian sweet made of maida , ghee, yogurt. And it is mainly found in  North Indians wedding and festivals.


Ingredients
2 cups maida  (250 gram)
¼ cup fresh yourget (60 gram)
Pinch of salt
Pinch of baking soda
½ teaspoon baking powder
8 to 9 tablespoon water or as required
¼ Cup ghee

Sugar syrup
1cup sugar (200 gram)
½ cup water
Cardamon according to the taste
8 to 10 saffron strands

Instructions
take a thali and sieve  maida baking powder ,baking soda and salt.
Now add  ghee and mix nicely with your fingertips, to a breadcrumb  texture.


Then add yoghurt and mix well

Put cold water as required to knead the dough.
Cover and keep the  dough a side for 30 minutes to rest.
While the dough is resting will prepare the sugar syrup
Heat the vessel and put sugar and water, boil till the thick consistency .
Then add saffron cardamon and at last lemon juice
It has to be one string consistency.

Come back to the dough
Knead the dough for more few minutes . Do not make a smooth dough

Flattened the dough and cut in the middle with knife ,  apply little ghee on it  and fold on one another. Use the cut and fold method for six to seven times for more flakyness  in the balushahi.

Now make round balls and make hole in the centre  with your finger.

Heat the oil and  on low flame put the balushahi to fry. Do not touch until it comes up ,fry for 10to 15 minutes or till golden brown.

 Remove on the tissue paper for kitchen towel to absorb the extra oil.


Put balushahi in the  lukwarm sugar syrup. 

Soak for 5 to 8 minutes or till the balushahi absorbs the syrup.

Ganesh with your favourite nuts. I have garnished with mawa (solid milk).
 
Enjoy.


Note
It can be store for 5 to 6 days in airtight container.
 It should be cooked on a low flame.
Another important thing is the consistency of syrup.it should be 1 string consistency .
Do not over knead the dough.and Even while make the round balls it should be little asymmetrical.
Use lemon juice in sugar syrup so that it doesn't form crystal.