How to Cook Perfect Saffron Balushai

How to Cook Perfect Saffron Balushai Delicious, fresh and tasty.

Saffron Balushai. See great recipes for Saffron Balushai, Balushai mithai too! Other than this is called khurmi recipe, khaja, Badusha recipe, or Balushai Misti Recipe From childhood, i am kind of foodie and interested in cooking too, with creativity and twist. Fussilet Kuran Merkezi tarafından Hazza al Balushi'nin sesinden hazırlanmış Saffat Suresi ►Kanalımıza abone olup tüm içeriklerimize kolayca erişmek için Ana.

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Step by step tutorial shown below.

Flavor the sugar syrup with cardamom, rose water, and saffron This festive season do give these yummy balushai a try and if you happen to make these treats then.

You can cook Saffron Balushai using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Saffron Balushai

1. You need of Maida.

2. You need of +1/2tsp Baking Soda.

3. Prepare of Desi Ghee.

4. Prepare of Curd.

5. Prepare of Ice cold water.

6. It’s of Ghee or oil for deep frying.

7. Prepare of For sugar syrup.

8. Prepare of Sugar.

9. It’s of Water.

10. It’s of Elaichi pwd.

11. Prepare of Saffron.

12. It’s of orange food color.

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Saffron Balushai instructions

1. Mix ghee in maida mixture (mix maida n baking soda together) with finger tips nicely..

2. Add curd n mix well. Add cold water n collect the dough, dont knead it. Just collect it together n keep covered n rest for 1hour..

3. After 1hr,shape into 30lemon size balls, press with thumb in middle..

4. Heat oil or ghee. Bring it to med flame n fry shaped Balushai.

5. Make Sugar syrup by boiling sugar and water. Add saffron, orange food color n Elaichi pwd. Keep it covered..

6. When Balushai are fried, cool it n then soak in sugar syrup for 10min..

7. Transfer all Balushai to serving plate n pour left over sugar syrup on it. Enjoy.

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Saffron, Crocus sativus is Manganese and Iron rich species which supports for Expectorant, Anticarcinogenic, Anti-depressant and Anticovulsant activity.

Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the.

Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.

All-Red saffron or Sargol Saffron is made up of red stigmas which have been equally cut and separated after drying.