Name: Khurmi or Balushahi recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Flour(maida) - 500 grams(2 1/2 cup); Ghee - 150 grams (3/4 cup) to mix with flour; Baking Soda - 1/2 tsp; Curd - 1 Tbsp; Sugar - 500 grams; Ghee - to fry.; Chopped Pistachios for Garnishing

Ingredients Serving: 6

Flour(maida) - 500 grams(2 1/2 cup)
Ghee - 150 grams (3/4 cup) to mix with flour
Baking Soda - 1/2 tsp
Curd - 1 Tbsp
Sugar - 500 grams
Ghee - to fry.
Chopped Pistachios for Garnishing

Instructions

Put baking powder, curd and Ghee in flour then mix. Using warm water knead a soft dough.
Break off the dough into small lemon sized balls. Make it round with both your palms. Press it like pressing a Peda and make a crater with your thumb on both sides.
Pour Ghee in a frying pan(kadhai) and heat. Fry the flour balls in hot Ghee. Keep in mind that the flame should be low else your Balushahi's will not get cooked in the inside. Turn them over twice and fry till they turn golden. Take out fried Balushahi's on a plate.
Add 25 grams of water to 500 grams sugar and make Chashni with 1 thread. Turn off the gas and put the Balushahi's in it. After soaking Balushahi's for 4-5 minutes take them out one by one using tongs and keep them on a plate. Put some chopped pistachios on balushahi. Cool them off so that the Chashni coated on the Balushahi dries up.
Your delicious Balushahi is ready, fill them in an air-tight container. You can store them upto 15 days and eat whenever you crave for Balushahi.

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