Home     About Us     Search     Contact Us 

  Indian Cuisine & Culture Made Easy in the United States

 
 

 

 

 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...

 

Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 

 

Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 

  more...

Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?

 

 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.egroups.com
Top

Balushahi

This dessert is made especially during the festival of Diwali. It is high in calories but very tasty. It does remind one of sugar doughnuts.

 

Google
8 cups Sugar
3 cups Water to make a thick sugar syrup
6 cups Flour
6 - 8 tablespoons Ghee (clarified butter) or as needeed
1 teaspoon Soda Bi Carb
Ghee or Crisco for frying
1/2 cup crushed Pistachios for Garnishing

 

Prepare a thick two string syrup from the sugar and water. 

Sieve the flour & soda bicarbonate together. Work the ghee into the flour till the mixture resembles bread crumbs. Gradually add just enough water to obtain stiff dough. Divide the dough into small balls, flatten and form dents in the center.

Heat the ghee/Crisco in a pot and on medium high fry the dough balls until golden brown. You will notice that the dough balls begin to rise and layers appear.

When all the dough is used, place the balls in a colander and pour the hot sugar syrup over them. Shake the colander to remove excess syrup. Decorate with crushed Pistachios. When the syrup is cold it should leave an even coating. Serve warm.

 

 

 

 

Guest Book      Contact Us

 

Advertising Info    Disclaimer    Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved

Top