Tag: IndianSweet

Balushahi

Balushahi is a famous North Indian sweet.
In south India, the same sweet is called as badusha
Crispy, soft and utterly delicious
Well, this is my father’s favourite Indian Sweet and he had been craving for it. So, I decided to make some at home and it came out delicious, in fact, this was more soft then those we get in market.
So, if you like Balushahi or Badusha, read the recipe below.
Ingredients
Flour : 1 1/2 Cup
(All Purpose Flour or Whole Wheat Flour, optional)
Sugar : 2 cups
Baking Soda : 1/2 tsp
Curd : 1/3 cup
Water : 1 cup
Ghee : 1/2 cup
Oil : for frying
Cardamom (Green) : 3-4
Black Pepper Corns : 3-4
Fennel Seeds : 1 tsp
Method
• In a big bowl, add flour.
In this particular recipe, you can choose flour of your choice. Use Aata or Maida, result would be almost similar. All Purpose Flour would be more crisp.
• Add Baking Soda, mix well.
• In this add, Melted Ghee (Clarified Butter) , mix it well, you would get a grainy texture.
• Finally add curd in flour.
• Just bring together, all the ingredients. Don’t knead it, just combine it well.
• Your dough should look grainy and needs to have air pockets, like in the image above.
• Take a pan, add oil to it. You can fry Balushahi in ghee as well. Choice is completely yours.
• Heat the oil on medium flame. Once when it is warm, put the flame on slow.
• Make small (lemon sized) balls of dough. Flatten it a bit with your fingers and with your thumb, make a little depression in the centre of ball.
• Add 2 balls to your oil and fry them on low flame, till they become golden brown.
Letting them cook by themselves on low flame, ensures even cooking.
• Fry all the balls, and keep aside for 2 hours.

SUGAR SYRUP
• In a pan, add Water and sugar, and put it on Medium Flame.
• When sugar starts to melt, add crushed green cardamom, Fennel Seeds and Crushed Black Pepper Corns, this would give a great aroma and taste to sugar syrup.
• Bring sugar syrup to boil, and then let it cook on low flame for another 5-7 minutes.
• Turn off the flame and keep it aside for 1/2 hour
• Add fried and cooled Balushahi in the warm sugar syrup.
• Dip it for 20 seconds and keep it at room temperature.
• Again let it cool for an hour and then store them in air tight container.
Hope you enjoyed this recipe.

Karachi Halwa

Lockdown Special Recipe

Craving for the jiggly sweetness of Karachi Halwa?
It’s Ramadan time, every year, my father would specially bring Badam Karachi Halwa for me, all the way from Chandni Chowk.
Who makes it better than, China Ram Halwaai..
This year, because of lockdown, we couldn’t have our favourite Karachi Halwa, but,
where there is will, there’s a way..
So I experimented a bit and am totally impressed with the result I have got.
Let’s get on the recipe of
Karachi Halwa
Ingredients

Sugar : 1.5 cup
Water : 3 cup
Custard Powder (vanilla) : 2 cup
Ghee : 1/2 cup
Cardamom Powder : 1 tsp
Nuts : 1/2 cup
Saffron Threads : 5-6
Method
• In a bowl, add Custard Powder, add 1 cup water in it and make a fine slurry.
Make sure there are no lumps.
• Take a pan, add sugar and 2 cups water in it and also add saffron threads.
Heat till sugar melts and water comes to a boil.
• Turn the flame to low.
• Add Custard Slurry to Sugar Syrup. Keep stirring.
• When Custard and Sugar Syrup Mix well, turn the flame to medium heat.
• Keep stirring as custard may stick to the bottom of pan.
You would notice, that the mix is now thickening.
Keep stirring, till it becomes dry.
• Add 2 spoons of ghee in the mix.
Stir it really well. Allow it to cook for 3 minutes.
Then, add 2 spoons of ghee again and cook it in similar method.
You have to repeat this process, till the ghee is consumed. This would ensure, proper cooking.
• Once when ghee is mixed, you would notice, that the mix is becoming transparent.
Keep stirring it well.
• Add chopped nuts and cardamom powder, mix again.
Cook for another 5 minutes, till ghee leaves on sides.
Total Cooking Time would be approximately 1/2 hour.
You have to stir it vigorously. Trust me, all this hard work is totally worth it
• Transfer the Halwa on a greased thali or fudge tray.
• Allow it to cool at room temperature for an hour.
• You can cut it into pieces and can store in an airtight jar.
This Halwa is good for consumption, till 10 days.
Hope you enjoy it!