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 in hindi language how to#
How 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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