How to make BALUSHAHI- SK Khazana -
This recipe will test your patience, but when you taste the result you will forget all the labour gone into making it
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Sugar (चीनी)
Cuisine : Indian, Rajasthani
Course : Desserts
For more recipes related to BALUSHAHI- SK Khazana checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Lemon Syrup Cake . You can also find more Desserts recipes like Cake Pops Tutti Fruity Cake Medley Of Fruits With Candied Rose Chocolate Espresso Brulee Tart
BALUSHAHI- SK Khazana Recipe Card
Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Prep Time : 3.30-4 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for BALUSHAHI- SK Khazana Recipe
Refined flour (maida) 1 1/2 cups
Sugar 2 cups
Baking soda 1/4 teaspoon
Salt a pinch
Pure ghee 6 tablespoons + to deep fry
Yogurt 4 tablespoons
Milk 4 tablespoons
Saffron (kesar) a large pinch
Pistachios slivered for garnish
Dried rose petals for garnish
Method
Step 1
Sift refined flour into a mixing bowl. Add baking soda, salt and 6 tbsps ghee and mix well. Add yogurt and mix well. Add 2 tbsps milk and knead into a soft dough. Cover with a damp cloth and set aside for 40-45 minutes.
Step 2
Heat a deep non-stick pan, add sugar and 1 cup water and mix well. Cook till the sugar dissolves. Add remaining milk and mix and continue to cook. Discard the scum that will rise to the top and cook till the syrup reaches 2 string consistency.
Step 3
Add saffron and mix well. Take the pan off the heat and allow the sugar syrup to cool slightly.
Step 4
Divide the dough into small portions and shape each into a smooth ball. Make a slight dent in the centre of each ball with your thumb and place them on a plate. Cover with a damp cloth and set aside.
Step 5
Heat ghee in a kadai on medium heat, gently slide in the dough balls and deep fry on low heat. Once the balushahis start floating on top, gently turn over and cook on the other side till golden brown. Drain on an absorbent paper. Allow to cool completely.
Step 6
Keep these balushahis in a bowl, pour warm sugar syrup over them and sprinkle slivered pistachios on top and set aside for 2 hours.
Step 7
Arrange the balushahis on a serving plate, pour some syrup over them, garnish with dried rose petals and pistachios and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
