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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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