Hello, community greetings. These days we are celebrating Diwali the festival of lights. The festival is for joy and happiness, rituals, and a lot of festive food. Vegan and food which allowed to use of milk products. I make many different snacks and desserts.
This time I tried a very popular dessert Balushahi in a vegan version (I used Dalda the Indian non-dairy plant-based butter).
This post is also an entry to @qurator's top hive chef Theme something sweet.
Ingredients:
This is Dalda vanaspati I had carried from India.
1/4 cup of used. after melting it became 1/5 cup.
1 cup white flour
1 tbsp sugar
1/2 baking powder
2-3 pinches of salt
less then 1/2 cup sugar
10 saffron threads
2 cardamom
Peanut oil for frying.
2 tsp sliced mixed nuts.
Mix sugar, salt baking powder into flour.
Melt Dalda vanaspati/vegan butter.
Add Dalda to the flour.
Mix Dalda into flour to get flour together.
Gradually add water to make a crumbly dough.
Using fingers make the flour crumbly.
And gather all the flour in one ball like pie crust.
this is crumbly dough, cover and keep aside for around 20-30 minutes.
After 30 minutes divide the dough into lemon-sized small balls.
They are not smooth little cracks around.
Using thumb pressure make a deep center in each ball.
They are ready to fry.
Heat oil in a pan I always use a small pan for deep frying, that way I use less and avoid reusing the same oil again and again.
4-5 cm deep oil around 1 cup.
Here we keep the oil temperature very low. test the heat by dropping a small crumb in the oil. it should bubble some but not smoke. then carefully slide four pieces of raw Balushahi into the oil.
It takes time to fry around 10 minutes on low heat because the dough needs to be cooked inside.
From time to time just shake the pan to move them in the oil. and after 4 minutes they should float in the oil, then flip them around. after 4-5 minutes they look light pinkish brownish color remove them from the oil and put them in the sugar syrup immediately when they are warm.
After Balushahi is fried.
The low heat cooks them to a nice light brown color.
making the syrup:
In the pan add sugar and water. (water has to be 1/2 part of sugar)
Dissolve sugar and keep on heat
While cooking syrup add saffron and cardamom.
Make sticky syrup. We called it a one-string syrup test.
Put the fried Balushahi in the syrup and coat it from all sides using a spoon
The syrup is exactly enough for all 8 pieces.
After they dried sprinkle some chopped nuts on them.
It is the first time I made it and it has been done very nicely deliciously and easily, only the frying takes a little longer but it is nicely cooked inside and crumbly little crisp outside.
Thank you for stopping by.
Happy Diwali.