Sweets are everybody’s favourite and hardly need an occasion when one would like to indulge to one’s heart’s content. The tastier the sweet, the more it is consumed, throwing all caution to the winds.
Check out on two popular favourites – the Balushahi sweet, which does not require the Mawa (dried milk), if prepared at home and the Lauki or Bottle Gourd Burfi. Though Diwali happens to be a good time for making them, they are welcome any time of the year fir the sweety sweet taste that lingers for a long time. Lets’ get started.
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What you will need:
- Flour(maida) - 500 grams(2 ½ cups)
- Ghee - 150 gm (¾ cup) to mix with flour
- Baking soda – ½ tsp
- Curd - 1 tbsp
- Sugar - 500 gm
- Ghee - to fry
- Take flour in a bowl.
- Put the baking powder, curd and ghee in it and mix.
- Using lukewarm water knead this mix into a soft dough.
- Break off the dough into small lemon sized balls.
- Make it round with both your palms. Now press it like pressing a Peda, and make a crater with your thumb on both sides.
- Pour Ghee in a frying pan and heat.
- Fry these flour balls in hot Ghee. Keep in mind that the flame should be low else your Balushahis will not get cooked on the inside.
- Turn them over twice and fry till they turn golden. Take out the fried Balushahis on a plate.
- Take a pan and add 25 grams of water to 500 grams of sugar to make a sugar solution or Chashni with the consistency of 1 thread.
- Turn off the gas and put the Balushahis in it.
- Let the Balushahis soak for 4-5 minutes before taking them out and keeping them on a plate.
- Cool them so that the Chashni coated on the Balushahi dries up.
- Delicious Balushahi is ready for consuming.
- You can store them in an air tight container and have whenever you have the mood for it. Balushahis can be stored for as long as 15 days.
Making the Lauki or Bottle Gourd Burfi
What you will need:
- Lauki(bottle gourd) - 1 kg
- Ghee - 4 tsp
- Sugar - 250 grams
- Mawa(dried milk) - 250 grams (break into small pieces)
- Cashew nuts - 15 (cut 1 nut into 7-8 pieces)
- Elaichi(cardamom) - 6 to 7 (peel and crush into fine powder)
- Pistachios - 1 tsp (finely chopped)
Making the Lauki ki Barfi
There are two or three distinct ways of getting it done, each with their individual lip-smacking taste. Choosing the easiest we have the following method.
- Peel the Lauki and cut into long pieces. Remove the inner pulp and seeds.
- Wash the pieces, grate them.
- Put the Lauki pieces in a frying pan without any oil in it. Put 2 tsp ghee, cover and allow it to to cook on a low flame. Keep stirring at intervals and let the lauki cook until it turns soft.
- Now put sugar in the soft lauki and cook. This will release the water once it mixes with sugar. Stir the Lauki at regular intervals to prevent it from sticking at the pan's base, in this way cook Lauki till all of the water dries up.
- Add Ghee to this cooked Lauki then fry Lauki properly.
- Put Mawa and dry fruits to the Lauki-sugar mixture then cook till it reaches the point where it solidifies.
- Stick Chashni between your fingers to see if it sticks to your fingers. Turn off the gas, crush Elaichi and add to the mixture.
- Grease a plate with a little Ghee and put this mixture in the plate uniformly. Stick chopped pistachios on the Burfi. Burfi will be hard in an hour.
- Cut Lauki ki Burfi in your desired shapes, serve and eat.
- Fill the remaining Lauki Ki Burfi in an air tight container, keep it in the fridge and enjoy it for 7 days.
Prepare the sweets, eat some, store the rest well, and enjoy eating whenever the mood arises.