Mix flour and soda, sieve it together and add cardamom powder,
then rub the mixture thoroughly in ghee.
Now, add curd to it and mix. Make stiff dough and cover it and
keep aside in a cool place for half an hour. After a while, make
small round balls around 3" diameter; press the balls to make
them flat and then make a depression in the centre (to give it a
typical Balushahi shape).
Take a thick bottom frying pan and heat the ghee, cool the ghee a
bit and then put a few Balushahi patties into the ghee. Fry it at
low flame and do not turn the Balushahis till they become pinkish.
Repeat the same for all Balushahi pieces.
Drain the pieces, cool a bit and then put them into the sugar
syrup. Allow to soak for 5 minutes.
Remove and keep on a perforated plate to drain excess syrup.
Now reheat the remaining syrup till 2-1/2 thread consistency is
attained and coat the above portion of Balushahis with this thick
syrup.
Keep it on mesh to cool and allow the sugar to set. You can, now,
decorate it as per your wishes.
Rakhi Across India
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