Lauki Ki Kalakand And Balushahi by Chef Saadat Siddiqui

• Lauki - 1/2 kg
• Green colour - as required
• Sugar - 350 gms
• Khoya - 1 kg
• Ilaechi powder - 1/4 tsp 
• Ghee - 2 tbsp
• Pistachio - for garnishing
• Almonds - for garnishing

Method:

• Shred lauki and boil them in water.
• Add green colour and strain the water.
• In a pan put boiled lauki, sugar and cook till the water dries.
• Add ilaechi powder and keep it in fridge.
• In a pan add khoya and mix well. then add ilaechi powder in it.
• When it gets cool, mix the lauki mixture with it.
• Grease tray with ghee and put lauki in it and keep it in fridge.
• Now cut them in cubes.
• Garnish with pistachio and almonds.

Ingredients for Balushahi:

• Flour - 250 gms
• Ghee - For frying
• Baking Powder - 1 tsp
• Yogurt - 2 tbsp
• Pistachio - for garnishing

Ingredients for making sheera:

• Sugar - 1 kg
• Water - 500 litres

Method:

1. In a bowl put melted ghee, baking powder and yogurt and make a mixture.
2. Now add flour and knead.
3. Now cut the dough into small balls and shape it like balushahi.
4. Now prepare the sheera in another pan, cooking both the ingredients together.
5. Then fry the balls till brown on low flame.
6. When ready dip the balls in the sheera immediately.
7. When sheera gets absorbs, take the balls out.
8. Garnish with pistachio and serve.