Balushahi is a traditional Indian dessert, especially popular in North India. This dessert is made from maida, ghee, and sugar and is deep-fried to make it crispy on the outside and soft on the inside. Balushahi looks like a doughnut but is different in taste and texture. Let’s know the complete recipe for making it:
Ingredients:
All-purpose flour – 2 cups
Clarified butter – 1/4 cup (for kneading)
Baking soda – 1/4 teaspoon
Curd – 1/4 cup
Sugar – 2 cups (for syrup)
Water – 1 cup (for syrup)
Saffron – few strands (optional)
Cardamom powder – 1/2 teaspoon
Ghee – for frying
Pistachios or almonds – for garnishing
Cooking Method:
1. Process of kneading the dough:
Sift the flour in a vessel and add baking soda to it. Now add 1/4 cup ghee to it and mix well. Mix ghee and flour till it comes to a breadcrumb-like consistency.
Add curd and knead a soft dough by mixing it slowly. If needed, you can add some water, but the dough should not be too hard. Keep the dough covered for 20-30 minutes.
2. Prepare the syrup:
Add 2 cups of sugar and 1 cup of water to a pan and heat it on low flame. When the sugar dissolves and the mixture starts boiling, cook it on medium flame till it becomes a single-string syrup. Add saffron and cardamom powder to it and turn off the gas.
3. Make Balushahi:
Make small balls from the kneaded dough. Press each ball lightly and make a small depression in the center with the thumb.
Now heat ghee in a pan and deep fry the Balushahi on low flame. Fry the Balushahi till it becomes golden and crispy.
Immediately put the fried Balushahi in the syrup and leave it for some time so that it can absorb the syrup.
4. Decoration:
Remove the Balushahi dipped in syrup and place it on a plate.
Garnish it with pistachios or almonds.
Serving method:
Serve Balushahi after cooling it. This sweet stays fresh for a long time, so you can easily store it for 8-10 days.
The specialty of Balushahi is that it is crispy on the outside and soft on the inside, and the taste of ghee and sugar makes the sweet special.
