The Indian Weekender, 13 November 2020

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FEATURES
Friday, November 13, 2020 The Indian Weekender
Balushahi
Milk Burfi
INGREDIENTS
• 1tsp - saffron
• 2tbsp - milk
• 2/3cup - milk, full cream
• 2cups - milk powder
• 1tsp - cardamom powder
• 1/2cup - caster sugar
• 1/4cup - almonds, sliced
• 1/4cup - pistachios, sliced
METHOD
• Soak saffron strands in warm milk
and set aside.
• In a heavy base sauce pan heat
milk over medium flame.
• Add milk powder while stirring
continuously so that no lumps are
formed and milk powder is easily
dissolved.
• Lower the flame and while
maintaining the flame between
low to medium, keep stirring the
milk until it starts to thicken that
will take 8-10 minutes.
• Add cardamom powder and
soaked saffron to milk while
stirring continuously to combine
in the mixture.
• Cook for another 10-12 minutes
or until the whole mixture comes
together into soft, non sticky
dough.
• Transfer the mixture to a wide
mixing bowl.
• Allow it to cool down completely.
Once it cool downs add sugar and
mix well.
• Line a square glass tray or baking
sheet with parchment paper.
• Transfer the mixture into the tray.
• Press using a spatula to make a
square shape of half inch even
thickness.
• Cover and refrigerator for 1-2
hours or overnight.
• Once the mixture is set, cut it into
equal size squares.
• Garnish with almonds and
pistachios or with the choice of
your nuts and serve.
INGREDIENTS
• 21/2cups - flour
• 1tsp - baking powder
• 1/2cup - clarified butter (ghee)
FOR SUGAR SYRUP
• 21/2cups - caster sugar
• 1cup - water
• 1/2tsp - cardamom powder
• 1/4tsp - orange colour or few
strands of saffron
• Clarified butter or oil for frying
• 2tbsp - pistachios, chopped
METHOD
• In a large mixing bowl, take flour
and baking powder. Mix them
very well with the fork.
• Add clarified butter and crumble
the mixture with your fingers then
bring the dough together (do not
smoothen the dough too much as
we are preparing a flaky dough).
• Add water if needed in
tablespoons while bringing the
dough together.
• Cover the dough with a damp
cloth and let it rest for at least 30
minutes.
FOR SUGAR SYRUP
• In a pan, add water, sugar,
cardamom powder, and saffron.
• Bring it to a boil over a medium
flame then lower the flame and
INGREDIENTS
• 400gm - coconut, desiccated
• 2cups - milk, full cream
• 11/2cups - caster sugar
• 2tbsp - clarified butter (ghee)
• 1tsp - cardamom powder
• 1/4cup - pistachios, sliced
METHOD
• In a heavy base saucepan add desiccated coconut and
milk.
• Boil it over medium flame; after 1 boil, reduce the
flame to low and let cook until the milk is evaporated
(keep stirring to make sure it does not stick to the
bottom of the pan).
• Add sugar and cook until the moisture is completely
evaporated.
• Add clarified butter and cardamom powder and
continue to cook stirring constantly until the mixture
let simmer for 5-6
minutes till the
syrup turns into the
desired consistency
(when the last drop
of sugar syrup falls
slowly into the pan
from spoon that
means it is ready. If
you want the syrup to
be very sweet then get to
1 string consistency).
• Remove the pan from the
flame, cover and keep aside.
TO FRY
• Heat clarified butter in a heavy
base sauce pan over low to
medium flame.
• Extract small amount of dough
and make it into a ball (golf size
ball).
• Placing the ball in your hand
slightly press it between your
palms and then make a whole in
the centre with your finger. (do
not knead the dough ball to make
it into a fine dough; its completely
fine to have cracks as they help
sugar syrup to seep in)
• Deep fry them in batches for 8-10
minutes or till they become golden
brown in colour and are crisp (the
balls will slightly fluff up and will
COCONUT BURFI
start
floating on top when
they are done).
• Add them to the warm sugar
syrup and let soak for 15 minutes.
• Repeat the process until all are
done.
• Garnish them with chopped
pistachios. Serve.
TIP: Do not heat the ghee too much
otherwise the Balushahi will fry from
outside but will remain raw from
inside.
Do not over knead the daugh, just
mix it to give a nice flakiness to it.
You can store balushahi in an
airtight container for up to 2 weeks.
turns dry & leaves the pan (press down the mixture
with a spatula to check if there is any excess moisture
left, if still has moisture then cook further to dry it).
• Line a square glass tray or baking sheet with parchment
paper.
• Transfer the mixture into the tray.
• Press using a spatula to make a square shape of half
inch even thickness.
• Sprinkle sliced pistachios on top.
• Cover and keep aside at room temperature for 3 to 4
hours to set or refrigerate over night.
• Slice the coconut burfi into desired squares and serve
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