Thursday, 8 September 2016

*Mini Balushahi with a Twist*

*With a Twist* is a funny word;says my friend :)
But this is exactly what i did, twisted one of my recipe to make this one :)
I was planning to make another sweet dish and even started all preps but then suddenly this thought came to mind; what if i make something else; so i actually took my recipe of Shakkar Paary; mixed in just 2-3 pinches of soda bicarbonate and took luke warm milk to knead the dough.

That's it. i just made a long thin roll out of it. pulled out tiny uneven balls; pressed a hole in the midde of each with my thumb; heated oil on a medium flame because they have to cook inside out.

I made the sugar syrup before starting with the dough, so it got enough time to cool down.
I mixed in two pinches of food color in the syrup to give the Balushahis a bit of bright glaze and color.

So after i fried them i put them in the syrup bowl and just gave them a twist and toss and took them out immediately and let them dry on a wire rack

My opinion ; they are much  much lighter and easier to make and have a really high class taste!
They are very crispy; the taste of ghee in it is irresistible.

I have made the original Balushahi too some year back;very delish but really hard work, so i shall only make these from now on :) The crisp gets softer after 2-3 days but the taste stays as they are still soft and yummy :)
I will copy paste the recipe i used, may be you do want to give it a try :)

Here it goes:

Shakkar Paarray
A killer sweet snack which becomes an addiction if once started : ) Mom used to make it in another shape, fine stripes wrapped around the finger in a round shape and dipped in the syrup it was such a delight…The glass jars were all gone empty each time she made them….

I make it the easier way, short of time and impatient to eat soon :D
It takes a bit of time as when we make and pour the syrup they are all wet and take time to dry totally to get the shape of a “paarra” so don’t worry if its sticky when you make it, that is normal : )

I have taken two pics on the query of a friend, that “what’s the prove that they get dry as they seems so soggy : ), so my dear, here’s the pic but still you will have to make it to see it yourself to see the change : )
One pic shows as they were fresh and wet, and the next day I took the other pic as they were dry and ready to munch… (Next day because I made them in the night and left them on the tray to dry up)

2 cups plain flour
½ cup semolina (sooji)
5 tbs Butter (melted in liquid form)
¼ cup castor sugar/ or fine sugar powder self made
1tsp level cardamom powder
¾-1 cup water to knead

For syrup:
1 ½ cup sugar
¾ cup water
¼ cup castor sugar

-Mix flour and semolina in a bowl
-Pour the melted butter and rub with hands so all gets good mixed up
- Now pour water and knead, but keep a check, the dough should be smooth and a bit firm
-May be you don’t need the whole ¾ cup f water or may be u need few drops extra, this is just according to your feeling, the dough is similar to the namak paray dough..
-Let it rest for an hour

Meanwhile prepare the syrup, in a sauce pan, let the sugar and water cook till it is a bit thicker, take it away from the stove and then add the castor sugar in it and just mix all up don’t heat anymore!!
-now make 4 medium balls from the dough
-roll out each a bit thicker than the usual “roti”
-cut equal small squares and fry in hot oil till light brown
-place them on the kitchen paper so the extra oil is absorbed
-after frying all put them in a deep big bowl and pour the cold syrup on them
- mix with a spatula so that all the pieces are coated with sugar
-spread them on a tray, grease it slightly so that they don’t stick to at the bottom
-leave it there uncovered around 2 hours, just scrape them after a while so that they don’t stick together, they will get dry and you can see the white sugar coating on it
-preserve them in a tin box lined with wax paper, they stay fresh until all eaten up :)
-a plastic box will make them soft!!!

I have been told by a friend that in Pakistan they are made in small round forms (mini Balushahi forms) with a light color, so may be many know it as that, but this here is solely my home recipe and the way I have been eating in my childhood :)

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