Balushahi/Badusha

15th October 2014: I am on a 'sweet' roll! Made these Balushahi or Badusha, Lobongo Lotika and Instant Jalebis today. Phew! The Lobongo Lotikas and Instant Jalebis are for a potluck tomorrow. 

I started making the Lobongo Lotikas which required a substantial amount oil to be fried in! Since I do not re-use the oil once it has cooled down, I was like what the heck, let me make some more desserts, especially since I had plenty of sugar syrup left (I have given the recipe for a smaller quantity). 

For the Balushahi: (Yield about 5-6)

• Flour - 3/4 Cup
• Baking Soda - a fat pinch
• Ghee - 3 tbsp, melted
• Yogurt - 2 tbsp, chilled
• Little water to make the dough (if required)

For the sugar syrup: 

• Sugar - 3/4 Cup
• Water -1/3 Cup
• Cardamom Powder - a fat pinch (I added one split cardamom as well)
• Lemon Juice - 1/2 tbsp (it will prevent the syrup from crystallizing)

In a small saucepan, heat the water, sugar and cardamom (plus one split cardamom) on medium heat till the sugar dissolves and it comes to a boil. Add the saffron strands. Lower the heat and let it simmer till the syrup reduces and thickens to a one-string consistency. Keep it aside. 

Whisk together ghee and yogurt. Sift the flour and baking soda and add it to . Mix it well till it resembles a crumbly mixture. Work it into a dough. Use little water if required. Cover and let the dough rest for 20-30 minutes. Transfer to a floured or oiled surface and knead well. The dough should be smooth. If there are cracks then the Balushahi can crack or even break while frying. 

Pinch out equal sized balls from the dough and using the palms of your hands shape it. Be sure to put a dent in the middle. You can make the decorative swirl - I made an attempt, did not come out too pretty though! But I am not giving up - practice makes perfect!

Heat enough oil in a heavy bottomed vessel. When the oil reaches the optimum temperature (drop a tiny bit of dough, it will sink and then immediately sizzle and rise up), gently slide in the balushahi into the hot oil. Take the vessel off the heat immediate (or switch off the gas) and once the sizzling and shushing stops put it back on medium low flame/heat. Fry till they turn golden brown on both sides. It will take time, so be patient. Once it turns golden brown on both side, take it out, drain excess oil on a paper towel and immediately dunk it in the sugar syrup. Coat both sides and let it soak in the syrup for couple of minutes. Serve after couple of hours. 

I followed Sanjeev Kapoor's recipe for the better part. And yes, I will have to work on the swirls. 

I am sending this to Kolkata Food Bloggers' event