In a medium bowl, mix the flour, baking soda and baking powder.
Use your fingers to work butter into the flour. Mixture should form crumbs.
Add the yogurt slowly, making into soft dough with your fingers. Do not knead the dough.
Cover the dough with a wet cloth and let it sit for about half an hour.
Take the dough and knead just enough to hold it together. Divide the dough into 12 equal parts. Make the dough balls. Balls will not be very smooth and will have cracks all around. Make a deep dent in the center of the balls with your index finger.
To make the syrup combine water, sugar, and cardamom in a small sauce pan over medium-high heat, bring to a boil.
Turn to medium heat and let it simmer 5 to 6 minutes until syrup sticks to the back side of a spoon. A candy thermometer should show 215 degrees. Turn off heat.
Heat the oil in a flat frying pan over low-medium. The frying pan should have about 1 ? inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle and dough should sit on bottom of plan for a bit before it floats up. If dough floats up right away, the oil is too hot.
Place the Balushahi in the frying pan. Don't overcrowd as Balushahi will expend about 1-1/2 fold and they should not overlap.
It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over. Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flaky. If the Balushahi are fried on high heat, they will not be cooked inside.
Take them out and put them on paper towel for 2 or 3 minutes so it can absorb the extra oil.
Dip Balushahi in the syrup, make sure they're covered all around, and remove them. Don't leave them in syrup.
Garnish them with pistachios.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 564 (88%)|
|Amt Per Serving||% DV|
|Total Fat 62.7g||84 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 36.7g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 20.7mg||6 %|
|Sodium 32.7mg||1 %|
|Potassium 35.3mg||1 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 20.2g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 641
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