As you know Eid-ul-Adha is upcoming and on eid, everyone makes sweet dishes at their home or buys sweets from the shop I thought should try to make it at home but very honestly I wasn’t sure at all that will be able to make it successfully yet I tried with all hopes and started to make it. Consequently, 4 trials failed which was disappointing. But then I realized my mistake and tried for the 5th time.
Few Useful Tips For Recipe:
- The most important thing is the dough-making process. Do not knead or press too much dough for the perfect recipe.
- I made approx 1-inch diameter and ½-inch thick ball shapes for Balushahi.
- All the procedures were performed by me using my hands.
- I used clarified butter for dough making and ghee for frying to get the perfect traditional taste. You can even use oil
- You can use unsalted butter in spite of ghee for making the recipe.
- Measurement is very important for this recipe. Make sure you take the ingredients in the right quantity.
- If your gas burner flame is not low simmer, then bring the frying pan out of flame in between the frying procedures.
- Sugar syrup – take sugar and water in a pan and cook until the sugar gets dissolved properly. Keep the gas on the simmer gas flame and keep stirring in between. Take syrup on a spoon take a drop on your fingertip and stick another fingertip on it. Now stretch both fingertips slowly. You will see a string will form now. This is the stage we required for Balushahi.
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In a saucepan, add sugar and water, stir to mix well, and cook on low flame until sugar is dissolved continue cooking until the syrup becomes thick. then add the remaining syrup ingredients, stir to combine well set aside
Sugar syrup (sheera) is ready!
Flat the dough with the help of your palm and fold them a few times to form more layers. Shape the dough into a log and cut it into equal parts.