We’re excited to publish our blog in this festive season of Diwali! We’ll be bringing you recipes using Fingerlix products and making innovative dishes. So stay tuned! Our first recipe is something that’s a favourite of the Fingerlix Team.

An irresistible Balushahi with Fingerlix Lachha Paratha.

Here’s how!

INGREDIENTS

  • Fingerlix Laccha Paratha – 2
  • Refined Oil – 1/2 cup
  • Desi Ghee – 1/4 cup
  • Sugar – 1 cup
  • Water – 1 1/2 cups
  • Rose water – 2 to 3 teaspoons
  • Kewda water – 4 teaspoons
  • Saffron Strands – 3
  • Green cardamom powder – 1 & 1/2 teaspoon

STEPS

1

Heat the ready-to-cook Fingerlix Lachha Parathas on a hot plate till fully cooked, crush inwards from the edges to separate the layers. Cut the Lachha Paratha into four pieces.

2

Heat the oil or ghee in a kadhai, shallow fry the Fingerlix Lachha Parathas on a medium flame till they turn crisp & golden brown.

3

Make the sugar syrup by adding sugar & water in a pot. Allow it to simmer till it thickens and is reduced to half its quantity.

4

Add the saffron strands, cardamom powder, rose and kewda water, and heat for 5 more mins.

5

Dip the fried Fingerlix Lachha Paratha pieces in the hot sugar syrup and soak for 5 min, turning it occasionally.

6

Remove the almost-ready, fingerlicious Balushahi from the syrup and place it on a wire rack and allow the syrup to drain.

7

Allow the Balushahi to sit for 15 min and garnish with slivers of almonds and pistachio.

Share your Balushahi pictures with us or tell us what you’ve created with the Lachha Paratha!

Click here to buy the Fingerlix Lachha Paratha: bit.ly/2e6FdXp

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