UPASANA VERMA: BALOO SHAHI RECIPE

UPASANA VERMA: BALOO SHAHI RECIPE
Making time: Approximate 1 Hours
Approximate Pieces: 55 Nos.
INGREDIENTS :
1. Meda (Fine flour) 1 Kg
2. Sweet Soda (Backing powder) 1 tea spoon
3. Deshi Ghee 1½ tea cup for mixing with meda
4. Curd 2 Table spoon
5. Deshi Ghee 1 kg for deep fry the baloo shahi
6. Sugar 1 Kg for making syrup (Chasni)
7. Pista 20 pieces
8. Kajoo (Cashew nuts) 10 pieces

TECHNIQUE OF PREPARATION:
 1 ½ cup deshi ghee mix with 2 table spoon curd till dilute properly.
 Mix the meda with 1 tea spoon sweet soda (Backing powder) and the same mixture mix with the ghee- curd mixture with the help of approx 400 ml water till the whole material to reach a position for making round approximate diameter 40 MM (Approximate 1 ½ inch) and the same round push by thumb in centre and now its call the name is baloo shahi and the same baloo shahi put into the fry pan (Kadahi) for deep frying and the temperature of the ghee not more than 20°C, the baloo shahi to be deep fry first from thumb impression side and both side frying takes time approximate 15 minute till baloo shahi look like a golden color and after that same pieces taken out and put into the syrup (chasani kadahi) for approximate 10 minute deep into the sugar syrup or seera (Chasni), Note:- The chasni should be in medium not like a thick and not a thin is called “One Tar Chasni” for making chasni 1 kg sugar required 500 ml water and same dilute mixture to be put on the stove for heating the syrup till the one tar looking when checking by fingures.
 After 10 minute remove the baloo shahi from the chasni kadahi and decorate on the plate with the help of pista and kajoo (Cashew nuts)
 Same baloo shahi is now ready to serve.