Mention of balushahi Especially during Diwali it was a must. Flaky but not hard, with a sprinkling of pistachios this round doughnut like mithai is what sweet dreams are made of.
- Sift refined flour and soda bicarbonate together into a bowl.
- Rub in two-thirds cup of olive oil into the flour mixture till it resembles breadcrumbs.
- Add beaten yogurt and knead into soft dough. Cover and allow it to rest for forty-five minutes.
- Divide into twelve equal portions and shape into smooth balls. Take care not to overwork the dough.
- Make a slight dent in the center of the ball with your thumb. Keep the balls covered.
- Heat sufficient oilin a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat. If necessary you may place a tawa below the kadai so that the oil does not get too hot.
- Gradually the balushahis will start floating to the top. Turn gently and fry on the other side till golden. The entire process may take around half an hour to forty-five minutes.
- Drain and allow to cool to room temperature. This can be an overnight process.
- Heat together sugar and one cup of water till it reaches a two-string consistency. Midway through add milk to the cooking syrup so that the scum rises to the surface. Carefully remove this scum and discard.
- Remove the syrup from heat and soak the fried balushahis in it for thirty minutes.
- Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with pistachios. Serve when the sugar has hardened.