Balushahi
Ingredients:
1kg Or 2 1/2 pounds refined flour
200g/ 2 cups curd
200g/ 2 cups ghee
1/2 tsp baking powder
1kg sugar/ 2 1/2 pounds (for syrup)
1kg ghee/ 2 1/2 pounds (for frying)
200g/ 2 cups curd
200g/ 2 cups ghee
1/2 tsp baking powder
1kg sugar/ 2 1/2 pounds (for syrup)
1kg ghee/ 2 1/2 pounds (for frying)
Method:
1. Sieve the flour with baking powder.
2. Mix curd, ghee and make a soft dough.
3. Make small dumplings of the dough and press in between your palms.
4. Make sugar syrup to one string consistency.
5. Heat ghee in a kadai.
6. Fry the dumplings in ghee until golden colour on slow fire.
7. Put in sugar syrup and soak for some time.
2. Mix curd, ghee and make a soft dough.
3. Make small dumplings of the dough and press in between your palms.
4. Make sugar syrup to one string consistency.
5. Heat ghee in a kadai.
6. Fry the dumplings in ghee until golden colour on slow fire.
7. Put in sugar syrup and soak for some time.
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