Balushahi Recipe
Balushahi is a popular Indian sweet where a round patty of pastry is deep-fried and dipped in a thick flavoured sugar syrup to coat it well. Known by its various names throughout the Indian subcontinent such as Balushahi mithai or Badusha, it is always a popular choice of Indian sweet for festivals and celebrations.
Servings 10 pieces
Equipment
- Mixing Bowl
- Stove Top
- Sauce Pan
- Pan for Deep Frying
Ingredients
- 1½ cups All-purpose Flour or Maida
- ½ tsp Baking Soda
- 2 Green Cardamom pods finely crushed
- 4 tbsp Ghee or Clarified Butter
- ¼ cup Yogurt with runny consistency
- 1 cup Sugar
- ½ cup Water
- A pinch of Saffron
Instructions
- Take the saucepan and mix the sugar and water in it. Add the Saffron threads. Place this on heat and boil till the sugar dissolves completely.
- Once the sugar has dissolved, using a spoon check if it makes 2 strings when you pinch some syrup between your thumb and index finger. If it does, it is ready. Turn off the heat.
- Combine flour, baking soda, green cardamom powder, and ghee. Rub the ghee in.
- Now, add the yogurt and knead it into a dough. It would be a dry-ish and tight dough.
- Keep it covered with a damp cloth for 5 minutes.
- Get the oil for frying ready. Keep it on lowest heat.
- Divide the dough into 10 equal parts. Roll them into a ball and then press it at the centre to make a dent.
- Now, fry them in batches till they turn golden-brown in colour. Once you take them out of the oil, drop them gently in the warm sugar syrup. Turn them over gently so that the syrup coats them evenly and leave them for 2-3 minutes. Then take them out and let them dry on a wire rack.
- Serve them once they have cooled down completely.