Balushahi (Indian Glazed Doughnut)

It is an interesting thing to eat out, but I believe it loses its appeal if you do it more frequently.It’s best to get a different meal from time to time, and that we should cook at home more often. In connection with this, let’s try a new recipe. Balushahi is a traditional dessert of northern Indian and Nepali Cuisine, akin to a glazed doughnut. Only difference is that it has a depression in the middle (not hole) unlike glazed doughnut. You can easily discover this recipe in any North Indian wedding ceremony. Why delay! Let’s try this mouth watering recipe at home.

Ingredient:

For Doughnuts

2 cups all-purpose flour (Maida)
¼ tsp baking soda
¼ tsp cardamom powder
½ cup ghee
½ cup yogurt (dahi)

For Syrup

1 ½ cup sugar
1 cups Water

For Garnishing

1 tbsp Crushed Pistachio nuts

Direction:

• Boil water in a deep pan. Add sugar and cook till a two thread consistency. Stir constantly to avoid burning.
• Meanwhile take all-purpose flour in a bowl and mix baking soda and cardamom powder in it.
• Add 1 tbsp yogurt at a time and knead well to form very stiff dough and set aside for about 10-20 minutes.
• Divide dough into 10 to 15 balls of about 1 to 1½" size.
• Flatten each ball between your palms into a disk and depress the center slightly.
• Keep in mind it is just a deep depressions not a hole.
• Heat oil in a frying pan and deep-fry the disks until golden brown; remove and drain on a paper towels or tissue paper.
• Dunk the doughnuts in the syrup with the help of tongs and make sure all disks soak up into it.
• Sprinkle crushed pistachios over the doughnuts.
• At the time of serving, pour some extra syrup over the top to make a shiny surface.

 Note: If you want to save your time you can use any brand 'Biscuit Dough' available in Grocery stores for making Doughnuts.