Balushahi Recipe (Perfect & Delicious) – Recipes Plaza

Balushahi is a famous sweet, it is very easy to make. It has a sweet flaky surface, a tender cakey interior, and the pure pleasure of beautiful Indian flavors – ghee, rose, cardamom, and saffron.

Balushahi (Badusha) is a crispy and flaky Indian sweet made using all-purpose flour, ghee, and yogurt. It is popularly made during festivals, weddings, and special occasions. Make it using my tried and tested recipe at home!

This balushahi is a tried and tested recipe and gives you one of the best balushahi you will make exactly like the ones you get in the halwai or mithai shop.

The recipe begins with preparing a light dough from all purpose flour with ghee and baking powder. later the dough is shaped into a small flat balls followed by deep frying in clarified butter. finally it is dipped in a sugar syrup to form a crystal sugar coating.

Also read: Paneer Paratha Recipe (step by step)

INGREDIENTS FOR BALUSHAHI

Dough:

  • 250 gm maida/All purpose flour
  • ½ tsp sugar
  • ½ tsp baking powder
  • Water as required (¼ cup approx)
  • 50 gm ghee / clarified butter
  • 65 gm curd / yogurt
  • Oil for deep frying

Sugar syrup:

  • 250 gm sugar
  • ½ cup water
  • few thread saffron/kesar
  • ¼ tsp cardamom powder/elachi powder

Making balushahi dough

  1. In a large bowl take 250 gm maida.
  2. Add ½ tsp sugar, ½ tsp baking powder. combine well.
  3. Now, add ghee and curd and gently mix to make dough.
  4. Additionally add ¼ cup water and start to make dough without kneading.
  5. Use light pressure from hands and form a dough. Do not knead heavily or if required then knead very lightly.
  6. Cover the dough with a dish towel and keep it aside for 30 minutes.

Sugar Syrup

  1. Meanwhile make sugar syrup. While frying also you can make sugar syrup.
  2. Take 250 grams sugar in a pan or bowl. Use a bowl or pan with more surface area so that the balushahi can get enough space for soaking.
  3. Now, add ½ cups of water, ¼ teaspoon cardamom powder, and saffron to a pan.
  4. Heat on medium heat for 10-12 minutes to make 2 thread syrup.
  5. To check if the sugar syrup has reached the 2 thread consistency, take a syrup on the spoon. Let it cool for 4-5 seconds. Now take a little syrup on one of your fingers and press it with the thumb. You should see 2 threads forming in between the finger and the thumb.

Frying balushahi

  1. Before frying balushahi, you can begin to heat oil in a kadai or pan on a medium flame. You can also use ghee instead of oil to fry balushahi.
  2. Pinch small to medium sized balls from the balushahi dough. Roll them gently and lightly between your palms.
  3. Press in the center of the dough ball with your thumb.
  4. Shape all the balushahi in the same manner.
  5. When the ghee is barely hot, drop the Balushahi in the ghee very gently.
  6. Add 5 to 6 or 7 balushahi depending on the size of kadai. balushahi will expand in oil while frying, so make sure not to over crowd the kadai or pan.
  7. Reduce the heat to low and fry the balushahi until golden brown.
  8.  When one side firms up and is light golden, turn over each badusha. Keep flipping the balushahi while frying.
  9. Drain the balushai on a plate lined with paper tissues and let them cool a little.
  10. Fry all the batches and let all of them cool completely.
  11. After a couple of minutes, when fried balushahi are still hot, place them in the hot or warm sugar syrup.
  12. Let these badusha soak in the sugar syrup for about 14 to 15 minutes.
  13. Take them out using a fork and arrange them on a plate in a single layer. the sugar will crystallize in 5 minutes.
  14. Sprinkle 1 to 2 tablespoons of pistachios all over. You can even sprinkle some saffron strand, rose petals and cardamom powder if you want.
  15. Serve balushahi or badusha as a sweet. Leftovers can be easily stored in an air-tight jar or container at room temperature for about 5 to 6 days.

Serving Suggestions

Balushahi can be served as a dessert or as an afternoon snack with a cup of tea. Double up the recipe and make it for your next party or potluck. Since the Balushahi stays well at room temperature it is perfect to pack for picnics or lunch boxes as a yummy treat.

Tips

  • Shape the discs with light hands.
  • Do not knead the dough as the flakiness of balushahi will be lost.
  • Make sure to fry the balushahi only on low heat otherwise they will brown from outside but will be raw from inside.
  • In case the sugar syrup crystallizes, then add 2-3 tablespoons of water to it and heat on low heat.

Nutrition

Calories 187kcal
Carbohydrates 40gm
proteins 2g
sodium 59mg
potassium 31mg
sugar 25g
Vitamin A 3IU
Vitamin C 1mg
Fat 1g
Iron 1mg

 

Also read: Chole Bhature Recipe (step by step)

 

 

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