Saturday, October 23, 2010

Balushahi / Buttermilk Donuts

All Purpose Flour / Maida - 2 cups
Baking Soda - 1/2 tsp
Baking Powder - 1/4 tsp
Unsalted Cold Butter - 1/2 cup (or cold ghee can be used)
Cold Yogurt - 1/2 cup

For sugar syrup:
Water - 2/3 cup
Sugar - 2 cups
Cardamom Powder - 1/4 tsp

Oil for deep frying

A few pistachios for garnishing

Makes 24 balushahis.

Mix flour, baking soda and baking powder together. Cut the cold butter into tiny cubes and mix it with the flour with your fingers till the mixture is crumbly.

Add the yogurt little by little to make a soft dough (but do not knead the dough).

Cover the dough with a slight damp cloth and keep aside for 30 minutes.

To prepare the syrup, add water to 2 cups of sugar and bring it to boil. Simmer till the syrup reaches one thread consistency. Keep aside.

Heat oil over low heat in a flat pan for deep frying .

Now knead the dough gently just enough to hold it together. Divide into 24 equal balls. Make a deep dent in the center of each ball.

To check if the oil is ready, drop a tiny piece of dough in the oil. The dough should sizzle and should not immediately rise to the top. If it rises then the oil is too hot and the temperature needs to be reduced.

Place a few of the balushahis in the oil. Do not overcrowd as the balushahis expand. Cook on slow fire till the bottom side becomes golden brown. Flip and cook on the other side till that side becomes golden brown.

Remove from heat and place on paper towel for a minute to soak up excess oil. Fry the rest of the balushahis in batches. Dip the fried balushahis in the warm sugar syrup all over for a  minute. Remove and garnish with pistachios.

Serve at room temperature.

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