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Balushais, khasta or crumbly doughnuts without holes are part of the traditional offerings at Diwali in Madhya Pradesh and Bengal
Sift the flour, baking powder and the baking soda through a sieve.Keep aside
In a bowl, cream the yogurt and 100gms of the.
Make a sugar syrup using the sugar in 6 cups water. Boil it till it has a two string consistency.
Knead dough lightly, once again. Divide it into small three inch diameter balls. Flatten the ball by pressing lightly. Make a depression in the centre with your thumb.
In a karhai or wok , heat the ghee, for deep frying. Lower the heat and deep fry the dough cakes or balushais, two or three at a time allowing room for them to expand. Ladle ghee over the balushais as you fry. They will puff out and almost double in size. Fry them
till they are a light biscuit colour. Remove them one by one, with a slotted spoon.
Slip the balushais into the sugar syrup or chaasni. When well soaked, remove and keep aside to cool. As they cool they will have a thin sugar-coat on each balushai.
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