Diwali special Short crust pastry balls soaked in syrup
- Serves: 4
- Preparation Time: 40 minutes
- Cooking Time: 45 minutes + soaking time
- Difficulty: medium
- 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
- 200g khoya
- ¼ cup sugar
- ¼ cup mixed dry fruits
- 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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