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Balushai
Frosted Pastry Swirls

PREPARATION AND COOKING TIME:
YIELD: 25

  • Mix:
    • 1 cup unbleached flour or 50/50 wholeweat and white flour;
    • 1/4 tsp salt;
    • 1 tbsp sugar;
    • 1/4 tsp ea freshly ground:
      • pepper;
      • nutmeg
    • 1/4 tsp baking powder;
    • 1/2 tsp baking soda;
  • Rub in 2 tbsp ghee until consistency of dry oatmeal;
  • Blend and add:
    • 1/8 cup yoghurt;
    • 1/8 cup water or whey from making shrikhand;
  • Need and add small amounts of water if necessary until dough is smooth but still dry;
  • Divide into 30 balls and cover with damp cloth;
  • Set aside for 30 mins;
  • Make a frosting by slowly cooking until stiff:
    • 1/2 cup sugar;
    • 1/2 cup milk;
    • 1 cinnamon stick;
    • fruit e.g either:
      • 1 Banana;
      • Berries;
      • Mango;
    • 1/2 cup mixed choped nuts;
    • 1/8 cup currants/raisins;
  • Shape dough balls by rolling under pressure in the palms to form creases on the edges;
  • Flatten the middle of the balls so the edges are raised and thick;
  • Drop 12 into ghee heated to 375°;
  • Turn off heat until temp. drops to 320°;
  • Apply heat again and fry for a further 10 minutes at 320° until golden drown;
  • Drain and frost.

Variations:

  • Frost with:
    • 1/2 cup powdered sugar;
    • 1/2 tbsp hot milk;
    • 1/2 tsp rose water;

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