Gulab Balushahi | How to make Gulab Balushahi

By Amarendra Mulye  |  28th Jul 2015  |  
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  • Gulab Balushahi, How to make Gulab Balushahi
Gulab Balushahiby Amarendra Mulye
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    12

    People

64

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Video for key ingredients

  • How to make Khoya

About Gulab Balushahi

A rosy twist on the traditional north Indian mithai.

Gulab Balushahi is a delicious dish which is liked by people of all age groups. Gulab Balushahi by Amarendra Mulye has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 12 people. You can find Gulab Balushahi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Gulab Balushahi takes few minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Gulab Balushahi is a good option for you. The flavour of Gulab Balushahi is tempting and you will enjoy each bite of this. Try this Gulab Balushahi on weekends and impress your family and friends. You can comment and rate the Gulab Balushahi recipe on the page below.

Gulab Balushahi

Ingredients to make Gulab Balushahi

  • 3 tbspns of mawa (khoa)
  • 1 tbspn of gulkand
  • 1 tbspn of edible rose petals (chopped)
  • 2 cups of sugar
  • 1 cup water
  • 1 tbspn rose essence
  • 2 cups of all purpose flour
  • 1/4 cup ghee
  • 1/4 cup sour curd
  • A pinch of soda bi-carb

How to make Gulab Balushahi

  1. To make the stuffing: Cook the mawa over medium heat for about 15-20 minutes till soft. Add gulkand and mix well. Cook for a minute.
  2. Add edible rose petals to the mixture. Take it off the heat immediately. Set aside and allow it to cool in a bowl.
  3. Take sugar and water in a pan. Boil it to make sugar syrup till the consistency is stringy and sticky. Cook for 10-12 minutes. Add rose essence.
  4. In a bowl, add soda bi-carb and flour. Add ghee and mix. Then add curd and knead to make a dough. Cover and let it rest for 30 minutes.
  5. After resting the dough, make small round balls from it. Flatten each slightly and poke your index finger in the centre to make a deep/wide hole.
  6. Now heat the ghee in a frying pan. Lower the flame to medium. Fry the balls one by one till they're golden brown in colour.
  7. Once fried, use an absorbent paper to soak the excess oil. soak the balls in the sugar syrup for at least 5 minutes.
  8. Take them out of the syrup, place on a greased plate and fill the hole with the rose petal mixture. Serve warm.

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