· Mix together Flour, Ghee, Baking Soda, Yoghurt. Make a dough using little warm water. Let bit rest for 20 minutes.
· After resting time, knead the dough again and make lemon sized balls out of it. Flatten the balls a little and pinch in the centre with your thumb to make depression.
· Fry them in heated ghee on medium hot flame to ensure they are cooked through.
· Add 3 cups of sugar in 1 ½ cup water and make sugar syrup of one string consistency. To this syup add few strands of kesar to add colour and ½ tsp cardamom powder to give a nice aroma.
· Dip the hot balushahis in the hot syrup. Leave each of them in it for about 5 minutes and take out on a plate.
· Decorate with chopped almonds in the centre
Orange Blossom and Ginger Labneh
500g yoghurt 1/2 teaspoon salt 2 teaspoons grated ginger 1 heaping tablespoon of honey and 1 tsp of orange blossom. Mix all ingredients in a bowl. Place the colander over a bowl. Line it with the muslin cloth.
Add the yoghurt mixture to the cloth. Tie the ends of the muslin cloth into a knot.
Place in the fridge overnight or 24 hours. Transfer the cheese to a serving dish, cover and keep in fridge till ready to serve. Labneh becomes sourer as it ages.
Unsalted Pistachios 1/2 cup
Betel Leaves 2
Unsalted Butter 1 tbsp
Cream 1/4 cup
Silver warq 1-2
Blanch the pistachios in 2 cups hot water for 5 minutes. Drain and put them in a blender with Betel leaves and puree it.
Heat 1 tablespoon butter in a pan and add this puree. Cook for a minute and add honey. Stir well.
Tip in cream and cook till sauce like consistency is achieved.
Cool it, and add a drop of rose essence and stir. Decorate with Silver foil.