Balushahi(बालूसाही मिठाई)–Tikri-Khurmi Sweet Recipe- Indian Sweet Dish- Badusha Mithai

Ingredients –

Add Maida and baking powder in a bowl and mix it.
Add ghee into the maida and mix it well, it will look like bread crumbs after mixing.
Add little bit of water and knead the dough, if required add bit more water and knead.
Cover it and keep it aside for 15 minutes.
Add 2 cups sugar, 1 cup of water and whole cardamom into the pan to make sugar syrup.
Add soaked saffron, and cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
When the syrup is ready, turn off the heat.
Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
After 15 minutes make small balls from the dough, roll it between your palms and press with your thumb in the middle of it.
The edges will be rough so that they get crispy from inside as well. Make the balls with rest of the dough.
Heat oil into the pan/khadhai on low heat.
Fry Balushahi on low heat, you need lot of patience while frying, if you increase the heat this might remain uncooked from inside.
When it starts floating in the oil, flip the balushahi until it turns golden in color. You have to fry this on low heat.
Take the fried Balushahi out of the oil.
Dip the fried Balushahi, 4-5 at a time into the warm sugar syrup for 10 minutes and transfer to another plate.
Balushahi is ready, garnish with grated Pista and serve.

Add Maida and baking powder in a bowl and mix it.
Add ghee into the maida and mix it well, it will look like bread crumbs after mixing.
Add little bit of water and knead the dough, if required add bit more water and knead.
Cover it and keep it aside for 15 minutes.
Add 2 cups sugar, 1 cup of water and whole cardamom into the pan to make sugar syrup.
Add soaked saffron, and cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
When the syrup is ready, turn off the heat.
Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
After 15 minutes make small balls from the dough, roll it between your palms and press with your thumb in the middle of it.
The edges will be rough so that they get crispy from inside as well. Make the balls with rest of the dough.
Heat oil into the pan/khadhai on low heat.
Fry Balushahi on low heat, you need lot of patience while frying, if you increase the heat this might remain uncooked from inside.
When it starts floating in the oil, flip the balushahi until it turns golden in color. You have to fry this on low heat.
Take the fried Balushahi out of the oil.
Dip the fried Balushahi, 4-5 at a time into the warm sugar syrup for 10 minutes and transfer to another plate.
Balushahi is ready, garnish with grated Pista and serve.

Sauté whole red chili and whole coriander seeds on low heat for 1-2 minutes.
Add roasted ingredients into the jar and blend to a fine powder.
Heat a pan, add 1tbsp oil, sauté onions, capsicum and Paneer for few minutes.
Heat a pan, add oil, cumin seeds, bay leaves and cinnamon stick cook for few minutes.
Add chopped onions and cook until onions turn transparent..
Add tomatoes, cashew nuts, salt and ginger- garlic paste, fry till tomatoes turn mushy.
After 5 minutes turn off the heat and let it cool down.
Remove cinnamon stick, bay leaves and put it into a blender jar, make a fine paste.
Heat a pan add the paste, salt, cumin powder, kasmiri red chili powder, turmeric powder and cook until it leaves the side of the kadhai.
Add coriander leaves, mix well and cook for few minutes.
Add fried Paneer, grounded powder 1tbsp, kasuri methi and, cook for just 1-2 minutes.
You can store rest of the mixture in refrigerator to be used later for curries.
Add fresh cream (optional) and mix well.
Kadhai Paneer is ready to serve.
Garnish with ginger Julienne and sprinkle some grounded powder.
You can serve Kadhai Paneer with Roti or Rice..