What is Balushahi?
in South Asia, especially in India, Bangladesh and Pakistan, is Balushahi popular sweet, which is produced in almost the same way as the glazed donut donut to Western cultures - except that there is no hole in the middle. This breakfast after meals is made of flour to the cake, the spread of butter ghee and some edible soda rolls into the ball or disk. It is then deeply fried in the molten ghee before soaking in a sweet liquid that solidifies the sweet icing.
cake flour Balushahi requires the most accuracy. The common recipe includes Maida flour, baking soda, clarified ghee or butter, tattoo and water acid. Only the right measurements will produce a culprit and taste a dough ball, with about 1.5 cups (355 ml) flour for about 0.5 cup (about 118 ml) of water. For this amount of dough, a pinch of edible soda and 0.25 teaspoon (1.2 ml) of tattoo acid and 2 oz (60 ml) of clean butter or ghee will be needed. Add some sugar, honey, cardamom or citrus bark to the dough.
Balushahi requires enough clarified ghee, butter or oil to immerse it in a pelvis or deep frithesis. If a shallow frying method is used, the dough balls will have to be turned in the middle of the frying process. Once the fried medium is fed to the temperature, a tennis ball Balushahi is formed. The balls are often flattened to fat discs and a small indentation is carried out in the middle before adding them to the deep fryer; This second meal, which is more popular in the southern regions of India, is called BaduShah .
Because these cakes will not have much sweets themselves, the finishing touch of the icing is a decisive element. It's just sugar and water cooked until the syrup in the pan. Many also add a little cardamom or enthusiasm to increase the taste. When Balushahi is fully roasted, the notes blackened, they are fully immersed in this sugar liquid for at least 15 minutes.
After the Balushahi of the icing mixture, they are often left to completely harden. Sprinkle them with cocoa powder, pistachio pieces or powder sugar. This meal is more common in the dominating Mugal areas in northern India, such as New Dehli and Uttar Pradesh; However, it is a popular offer in the southern coastal regions, from Tamil over to Keraral.