Eggless and Sugar-Coated Doughnuts

Name: Eggless and Sugar-Coated Doughnuts (Balu Shahi)
Cuisine: India
Ingredients: ¼ teaspoonful bicarbonate of soda; ½ pt (300 mils) sugar + water syrup; 1 oz (30 g) khoa (dried fresh whole milk) for decoration; 3 ozs (85 g) ghee, melted; 1 lb (455 g) ghee for frying; ½ oz (15 g) finely-shredded pistachio nuts (pista); ½ pt (300 mils) sugar + water syrup; ½ pt (300 mils) sugar + water syrup; 8 ozs (230 g) flour (maida); 8 ozs (230 g) flour (maida); 1 tablespoonful warm water; ½ oz (15 g) finely-shredded almonds(badam); 5 tablespoonfuls yoghurt (curd); 5 tablespoonfuls yoghurt (curd); 4 silver leaves—optional; ½ oz (15 g) finely-shredded pistachio nuts (pista)

Balu Shahi

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

The dough for the preparation of a balu shahi is similar to that required for short crust pastry. It however differs from the latter in that it is fried and not baked.

Ingredients

8 ozs (230 g) flour (maida)
5 tablespoonfuls

Asia
India
Dessert
Vegetarian

Method

Sieve the flour and bicarbonate of soda together and rub thoroughly into the melted ghee with the tips of the fingers. Add slightly heated curd and the water and knead until it becomes a soft dough. Divide the dough into 16 equal parts and shape them into round balls. Make a depression in the centre of each one and flatten.

Heat the ghee in a heavy pan (karahi) and remo