October 12, 2013

Carrot Balushahi

Maida - 400 gm
Butter - 2 tbsp
Cream - 2 tbsp
Sugar - 450 gm
Curd - 1 cup
Carrots - 50 gms (chopped)
Baking powder -  a pinch
Ghee  for frying
Silver foil


  • Sieve maida and baking powder and keep aside.
  • Cook chopped carrots in curd for 5 minutes or until carrots are soft.
  • Let it cool and grind to make puree.
  • In a bowl, put carrot puree, maida, butter and malai and mix well. Add little water if necessary to make soft dough.
  • Divide the dough into small balls, flatten them and form dents in the center.
  • Boil sugar with 1 1/2 cups of water to make thick syrup.
  • Heat ghee in a deep frying pan. When it is hot, reduce the flame and put the prepared balls and deep fry them in very low heat. Gradually they will start floating to the top. Turn gently and fry other side till golden.
  •  Removes and drain the ghee completely.
  • Put in the balushahis in sugar syrup and soak them for 30 minutes.
  • Gently remove balushahis from syrup and place in serving plate.
  • Serve when sugar has hardened.

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