Balushahi Recipe
Badusha or Balushahi Recipe is deep fried Indian festive sweet made with flour and later dipped in sugar syrup. These sweet treats are crispy on the outside, moist, tender, and flaky on the inside.
Servings: 16
Calories: 105kcal
Ingredients
FOR BALUSHAHI
- 1 cup All purpose flour maida
- A pinch of Salt
- ¼ teaspoon Baking powder
- A pinch of Cream of tartar (substitute : ¼ teaspoon baking soda)
- 4 tablespoons Yogurt chilled
- ¼ cup Ghee chilled
- Ghee for Frying
SUGAR SYRUP
- 1 cup Sugar
- ½ cup Water
- ¾ teaspoon Lemon Juice
- 2 teaspoons Rose water
- 1 teaspoon Elaichi Powder (Cardamon Powder)
- - - Few strands of Saffron
FOR GARNISHING
- - - Sliced almonds
- - - Sliced Pistachios
- - - Dried rose petals
- - - Few strands of Saffron
Instructions
- Assemble: ingredients.
- Yogurt and ghee
- In a large bowl sift together flour, salt, citric acid, and baking powder.
- Add chilled ghee.
- Mix the dough until it resembles bread crumbs.
- Pour in chilled curd and knead until it forms a soft dough. Do not knead the dough after it comes together like a dough.
- Cover the dough with a wet cloth and let it rest for 20 minutes.
- Meanwhile, let's prepare the chasni ( sugar syrup).
- Combine sugar and water in a heavy-bottomed pan.
- Bring it to a boil. Boil for 3-4 minutes on medium high. Keep a close watch on the syrup for its consistency.
- Remove and discard the impurities as they start to collect on top. At this point add eliachi powder, saffron strands and rose water.
- Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it's first string consistency. To test - press your forefinger and thumb together. Start pulling them apart.
- If the thread or sugar string between your finger and thumb doesn't break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
- Time to make Balushahi. Divide the dough into equal parts. To make balushahi - shape dough like a round ball.
- With your thumb make an indent in the center. Repeat with rest of the dough.
- Heat ghee in a Kadai. Do not over heat the ghee. Balushahi needs to be fried in moderate hot ghee.
- Drop balushahi gently in ghee, do not overcrowd the kadai. Soon balushahi will start to float on top. Fry on a medium - low heat until golden brown in color, turning occasionally. Do not rush through this process. If cooked in hot ghee, they will be cooked from outside but will remain raw on the inside. Remove from heat and allow it to drain on a paper towel.
- Dip balushahi in the warm sugar syrup. Gently press them down in the syrup until they are fully submerged in the syrup. Allow them to soak in the syrup for good 20 minutes.
- Remove from syrup and garnish with dry chopped nuts, rose petals and saffron strands.
- Repeat the process with rest of the batch.
- Crispy and flaky balushahi from the inside.
- Store in airtight container and good for 1 week (at room temperature).
Nutrition
Calories: 105kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 3mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg