Desserts and Sweets Recipes - Cardamom Balushahi

Ingredients

• 200g/7 oz plain (all-purpose) flour

• large pinch of bicarbonate of soda (baking soda)

• 50g/2 oz margarine or ghee

• 10ml/3 1/2 fl oz lukewarm water

• ghee and oil for deep-frying

• 150g/5 oz sugar

• 100ml/3 /12 fl oz water

• 1.5ml/1/4 tsp ground cardamom

 

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Method:

1. Mix the flour and bicarbonate of soda in a bowl then rub in the margarine or ghee. Add the water and knead to a soft, springy dough.

2. Divide the dough in 12 equal portions, roll them into balls and flatten to 1.5cm/1/2 in thick, pressing in the centre with your finger.

3. Heat equal quantities of ghee and oil in a frying pan (skillet) over a medium heat. Slip the balushahi into the fat then turn off the heat and leave until the fat stops simmering.

4. Turn them over and heat again on a medium heat. As soon as the fat starts boiling, turn off the heat. Repeat until the balushahi are risen and golden brown. Remove with a slotted spoon and drain.

5. Place the sugar, water and cardamom in a pan and bring to the boil. As soon as the sugar has dissolved, add the balushahi and simmer until the syrup is ready to set. A drop in a cup of cold water will set and stay at the bottom.

6. Turn off the heat and keep turning and coating the balushahi until they are cold and well coated with syrup.