Balushahi

Ingredients:

2 cups of all purpose flour (Maida)

1.5 tbsp of ghee

1.5 tbsp salt

Pinch of baking soda

1.5 cup of water to make dough and sugar syrup

2 cups of sugar for making sugar syrup and coating

Oil to fry

Method:

1. Take flour, baking soda, salt and ghee in a bowl. Mix them well to make soft dough. Add water while making the dough. Keep it aside for 1 hour at least.
2. After 1 hour make 7/8 round balls with this dough. Put any of your fingers to make a dent inside the each ball.
3. Heat oil in deep bottom pan and deep fry both the sides of each ball. Flip them carefully while frying. You can fry 3-4 balls at a time. Remove all fried balls from oil and keep aside.
4. Now make sugar syrup. Take 1 cup of sugar and 1 cup of water in a deep bottomed aluminum pot. Boil them till you find the sugar got dissolves in the water. It would take approximately 10 minutes. Keep all deep fried balls in the sugar syrup for 10/15 minutes. After that keep those balls (balushahi) aside. Your balushahi is made now.
5. If you want to make them sugar coated, you need to reserve the sugar syrup.
6. Take 3-4 tsbp. of sugar syrup in a pan and add 1 tbsp sugar to it. Boil and stir frequently till syrup thickens. Otherwise you can put your 2-3 fingers in hot syrup to check the thickness of the syrup. You will find a string appeared between your fingers.
7. Put balushahis in this sugar syrup one by one and gently stir for 10 minutes. Keep all balushahis aside over night or at least 6-7 hours. Next morning you will find bring sugar coating appeared on balushahis.

Tips and tricks for Gulab Jamun

Tips for making Gulab Jamun:

• Always place Gulab Jamun in hot syrup for 20 minutes before serving.
• Don’t fry Gulab Jamun balls in high heat, otherwise them will become hard inside.
• Using too much baking soda is not a good idea. Gulab jamun may break apart while you are frying.
• Gulab Jamun should not be placed in the syrup right after frying. Because it will become stringy and will lose its actual shape.

Tricks to change Gulab Jamun into different dessert :

• When your Gulab Jamun is made, cut them into two pieces. Garnish with sliced almonds and pistachios.      

What makes your Uraad Daal Khasta Kachori puffy?

1. Don’t forget to add asofoetida to the dough. It ensures that all the kachoris puff well.
2. Don’t put kachori is hot oil. Turn down the flame to medium or low. Otherwise kachori will get burned.
3. If kachori puffs up from one side, even before the turning the side, daal masala mixture will stick to one side only.
4. To make sure that daal masala mixture is on the both sides of the kachori, you need to turn kachori over in the medium hot oil, before it starts puffing. 

Click here to get the recipe of Uraad Daal Khasta kachori