Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste.
- Prep Time: 10 mins
- Cook Time: 30 mins
- resting time: 15 mins
- Total Time: 40 mins
Ingredients of Balushahi
For Dough
- 2 cups all-purpose flour
- ¼ cup ghee
- ¼ cup curd
- 9 tablespoons cold water
- 1 pinch salt
- 1 pinch baking soda
- ½ teaspoon baking powder
For Sugar Syrup
- 1 heaped cup sugar
- ½ cup water
- ½ to 1 teaspoon cardamom powder
- 12 saffron strands
- ghee for deep frying
- 2 tablespoons chopped pistachios or almonds
How to Make Balushahi
Creaming Ghee
- Take ¼ cup ghee in a bowl, whisk the ghee till it is smooth, light and fluffy.
- Add ¼ cup chilled fresh curd and whisk again.
Dough
- Put 2 cups maida in a bowl.
- Add 1 pinch salt, 1 pinch baking soda and ½ teaspoon baking powder.
- Sift in the creamed ghee and curd.
- Sprinkle some cold water in parts and begin to mix it.
- Just mix and bring everything together to a dough.
- Cover the dough and keep aside for 15 minutes.
Sugar Syrup
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Take sugar or 1 heaped cup of sugar in a pan add ½ cup water and mix.
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Place the pan on a low flame.
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Using a spoon stir the sugar so that it dissolves.
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Add ½ cardamom powder and saffron strands.
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To avoid crystallisation of sugar, you can add some drops of lemon juice.
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You can cook it to 1 string consistency.
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When the syrup becomes sticky, then switch off flame.
Frying Balushahi
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Heat oil or ghee in a kadai.
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Pinch small to medium-sized balls from the dough.
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You can flatten them slightly.
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Add some balushahi depending on the size of kadai in oil while frying.
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Begin to fry badusha on a low flame.
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When one side firms up and is light golden, turn them.
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Frying balushahi on a low flame takes about 15 minutes.
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Fry till golden and crisp.
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Place them on kitchen paper towels.
Making Balushahi
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After a couple of minutes, when fried balushahi are still hot, place them in the hot or warm sugar syrup.
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Let these badusha soak in the sugar syrup for about 15 minutes.
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Now lift each balushahi and place it in a serving tray or bowl.
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Sprinkle some pistachios all over.
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Store them in an air-tight jar or container at room temperature for about 1 week.
