Badushas should be rolled roughly, don't knead too much, the rough outer edges allows oil to enter inside and helps to get cooked properly and this is how a nice flaky texture is formed inside each pieceĨ. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the topħ. Correct heating point of the oil is, When you drop a small mustard seed sized dough in oil, the dough should not float on top of oilĦ. Oil for frying badusha should be mildly hot, otherwise they doesn't get cooked properly from insideĥ. The dough would be rough and not smooth like chapathi doughĤ. Don't add water to knead, use only curd this tastes better, water reduces the tasteģ. While kneading dough, ghee should be mixed first and then only curd, otherwise ghee doesn't get mixed properly in the maidaĢ. Tips to follow while making Balushahi Recipe - Makhan Bada 1. Crispy from outside and soft and juicy from inside yummy and mesmerizing Balushahis are ready to relish their yumminess Take them out and cool them completely, you can store them in an air tight container, they stay fine for 10 daysġ9. Likewise make all, they absorb the sugar syrup within 5 minutes, take care sugar syrup should be warm enough while adding themġ8. Once they double their size and golden brown colour is obtained, take them out from oil and put them into the sugar solutionġ7. Keep rotating it upside down to fry them evenlyġ6. They double in size while getting fried in oilġ5. It takes almost 10 to 12 minutes for them to get friedġ4. Now drop in few badushas into the oil and fry till they become golden brownġ3. This is the proper heating point of oilġ2. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the topġ1. When you drop a small mustard seed sized dough in oil then the dough should not float on top of oilġ0. the flaky texture is obtained inside each pieceĩ. If the edges are rough then while frying oil reaches deep into it and forms layers i.e. they should not be smooth this is the trick for making balushahisħ. The ball and the edges should not be kneaded much, i.e. The lemon sized ball should be rolled roughly to form rough edgesĦ. a lemon sized ball and press it flat, make a small dent in middleĥ. Unlike puris and pakodas, oil should be mildly hot for badushahs just like for kachorisĤ. Heat oil on a low flame, because for frying them oil should be lightly hotģ. Heat oil for deep frying badushas in a thick bottomed panĢ. REGI PANDU HEALTH BENEFITS HOW TOHow to make Balushahi recipe in hindi style 1. Regi Pandu Chikki - Regipallu - Jujubes Recipe Add lime juice to the sugar syrup and stir once When one string consistency is obtained switch off the flame and allow the sugar syrup to cool downĨ. One string consistency is enough just like for gulab jamunħ. Now check the consistency of the sugar syrupĦ. As sugar solution thickens bubbles become smaller and whiter in colourĥ. When the sugar syrup boils up initially you will find bigger bubblesĤ. In medium flame keep stirring the sugar solutionģ. Cover the dough and allow it to rest for 20 minutesĢ. The dough would be rough and not smooth like chapathi doughĦ. Don't add water to knead, use only curdĥ. Mix nicely, maida comes to a crumbled textureĤ. In a bowl, take maida, add baking soda and gheeĢ. All purpose flour (Maida) - 2 n 1/2 cupsĢ. Ingredients fo r Balushahi Recipe - Makhan Badaġ. Karjikai Recipe - Kobbari Kajjikayalu RecipeĪriselu Andhra special Sweet - Adhirasam in tamil My hubby loved them a lot, he asked me to pack them in his lunch box so that he can serve to his colleagues and get appreciations for me. I was so happy with their taste and texture. I learnt all those techniques correctly and followed them properly. I made them for the very first time and was successful. Obtaining flaky texture inside each balushahi, frying them on a low flame and waiting patiently for them to get cooked properly and making sugar syrup in the right consistency are the 3 key points to be noted while making Badushas. For beginners making Balushahiperfectly is a really difficult task.
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