Balushahi | How to make Balushahi

By Pratima Pradeep  |  6th Nov 2016  |  
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  • Balushahi, How to make Balushahi
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

24

0

About Balushahi Recipe

Balushahi is a sweet full of taste. It should be made before 3-4 days of the occasion and no taste difference will be found.

Balushahi, a deliciously finger licking recipe to treat your family and friends. This recipe of Balushahi by Pratima Pradeep will definitely help you in its preparation. The Balushahi can be prepared within 30 minutes. The time taken for cooking Balushahi is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Balushahi step by step. The detailed explanation makes Balushahi so simple and easy that even beginners can try it out. The recipe for Balushahi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Balushahi from BetterButter.

Balushahi

Ingredients to make Balushahi

  • 250 gm white wheat flour
  • 80 gm ghee (moyan)
  • 80 gm water
  • 500 gm sugar
  • 8-10 pieces Chopped pistachio and almond
  • oil for frying
  • 1/2 tea spoon soda
  • 1/2 tea spoon cardamom powder

How to make Balushahi

  1. Mix white wheat flour and soda.
  2. Mix ghee and flour with little little water
  3. Mix well. Knead the batter and check that it's crumbs are made. Don't knead it like a dough.
  4. Cover it and leave it for 10 minutes.
  5. On gas in a kadhai, add sugar and 1 cup of water and boil till one thread sugar syrup is made.
  6. From the batter, take small balls bigger than lemon size and make a hole with the help of your fingers.
  7. In hot oil on a low flame deep fry it till golden brown colour.
  8. Add the balushahi into the sugar syrup and leave it for some time.
  9. Taking out the balushahi from the syrup. Keep it separately, top it with pistachios, almonds and cardamom powder, then serve it.

My Tip:

It should be stored for many days. If you will make this carefully it will come out very soft.

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