📝 About This Recipe
Bosragh is a beloved Afghan delicacy, traditionally prepared for festive occasions like Eid or family gatherings. These golden, crispy-on-the-outside and soft-on-the-inside dough balls are infused with the aromatic warmth of ground cardamom and a hint of rose water. Deep-fried to perfection and dusted with snowy powdered sugar, they offer a nostalgic taste of Kabul’s vibrant street food culture and warm hospitality.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (sifted)
- 1/2 cup Granulated sugar
- 1 tablespoon Baking powder
- 1.5 teaspoons Ground cardamom (freshly ground for best aroma)
- 1/4 teaspoon Salt
Wet Ingredients
- 1 large Egg (at room temperature)
- 3/4 cup Whole milk (lukewarm)
- 2 tablespoons Vegetable oil (for the dough)
- 1 teaspoon Rose water (optional but highly recommended)
Frying and Finishing
- 3-4 cups Vegetable oil (for deep frying)
- 1/4 cup Powdered sugar (for dusting)
- 2 tablespoons Pistachios (finely crushed for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, ground cardamom, and salt until well combined.
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2
In a separate medium bowl, lightly beat the egg. Whisk in the lukewarm milk, 2 tablespoons of vegetable oil, and the rose water.
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3
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a wooden spoon or your hands to gradually incorporate the flour into the liquid.
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4
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and slightly elastic. The dough should be soft but not sticky; add a tablespoon of flour if needed.
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5
Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
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6
After resting, pinch off small pieces of dough and roll them between your palms to form balls roughly the size of a walnut (about 1 inch in diameter).
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7
In a deep heavy-bottomed pot or wok, heat the 3-4 cups of vegetable oil over medium heat until it reaches approximately 350°F (175°C).
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8
Test the oil by dropping a small piece of dough in; if it sizzles and rises to the surface immediately, the oil is ready.
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9
Carefully drop 6-8 dough balls into the hot oil, being careful not to overcrowd the pot, which would lower the oil temperature and make them greasy.
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10
Fry the Bosragh for 3-5 minutes, using a slotted spoon to gently turn them constantly so they brown evenly on all sides.
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11
Once they reach a deep golden brown color, remove them with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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12
Repeat the process with the remaining dough balls.
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13
While still warm, transfer the Bosragh to a serving platter and dust generously with powdered sugar through a fine-mesh sieve.
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14
Garnish with crushed pistachios for an extra touch of color and crunch.
💡 Chef's Tips
For the fluffiest interior, ensure your baking powder is fresh and your milk is lukewarm, not hot. Avoid over-kneading the dough after the resting period, as this can make the Bosragh tough rather than light. Keep the oil temperature consistent; if the oil is too hot, the outside will burn before the inside is cooked through. You can add a tablespoon of yogurt to the wet ingredients for a slightly tangier flavor and softer texture. If you prefer a glaze, you can dip the warm balls into a simple sugar syrup (Sheera) instead of using powdered sugar.
🍽️ Serving Suggestions
Serve warm alongside a steaming pot of Afghan green tea (Chai) infused with cardamom pods. Pair with a side of fresh clotted cream (Qaymaq) for a truly indulgent experience. Arrange on a platter with fresh seasonal fruits like grapes or pomegranate seeds to balance the sweetness. These are excellent when served as part of a traditional 'Shor-Nakhod' (chickpea salad) spread during celebrations. Enjoy as a mid-afternoon snack with a handful of almonds and walnuts.