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Balushais, khasta or crumbly doughnuts without holes are part of the traditional offerings at Diwali in Madhya Pradesh and Bengal

Ingredients

• 500 gms white flour
• 1 pinch baking soda
• ½ tsp baking powder
• 200 gms thick fresh yogurt or curd
• 500 gms sugar
• ghee for deep frying

Method

Sift the flour, baking powder and the baking soda through a sieve.Keep aside In a bowl, cream the yogurt and 100gms of the.
Gently and lightly, knead in the flour mixture to the yogurt mixture. Do not do it vigourously. Put the dough aside for an hour and allow it to rise.

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. Drain
off the extra ghee by holding the spoon against the rim of the karhai.

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.