Balushahi | How to make Balushahi

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ByPreeti Garg
Created on 28th Jul 2015
  • Balushahi, How to make Balushahi
  • Balushahi | How to make Balushahi (33 likes)

  • 0 reviews
    Rate It!
  • By Preeti Garg
    Created on 28th Jul 2015

About Balushahi

Balushahi is a traditional mithai which very popular in India, Pakistan, Nepal and Bangladesh. It is similar to a glazed doughnut in term of ingredients but difference in texture and taste. In South India, is known as Badushah.

Balushahi, a deliciously amazing recipe to treat your family members. This recipe of Balushahi by Preeti Garg will definitely help you in its preparation. Surprisingly the preparations for Balushahi can be done within few minute. Isn't it interesting. Also, the time taken for cooking Balushahi is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 10 people.A lot of times making Balushahi can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Balushahi is just too tempting. Cooking Balushahiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Balushahi is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofBalushahi from Better Butter.

  • Prep Time0mins
  • Cook Time60mins
  • Serves10People

Ingredients to make Balushahi

  • For Balushahi: 250gm Maida/ APF
  • 100gm Curd
  • Pinch of Baking Soda
  • 50gm Desi Ghee
  • 1/4 Tsp. Baking Powder
  • Oil or Ghee for deep frying
  • For Sugar Syrup: 2 Cup Sugar
  • 1 Cup Water
  • 1 Tsp. Cardamom Powder
  • Chopped Pistachios for garnishing

How to make Balushahi

  1. Sieve the maida, baking powder and baking soda together. Add ghee and mix it with hands to form a crumble mixture.
  2. Add curd and mix it gently and keep aside for 20 minutes and cover it with damp cloth (don’t knead it more or overwork with dough).
  3. Divide the dough into equal portions and give the round flatten shaped disc and make a depression with your thumb in the middle.
  4. Heat the sufficient oil in wok and when oil is hot enough, add the discs in oil and fry them on low flame. After few minutes thy will rise up.
  5. Fry them till to golden on both sides. Drain them on separate plate.
  6. Meanwhile mix the sugar, water and cardamom together in sauce pan to prepare sugar syrup. Once the sugar syrup reaches one string consistency, switch off the flame.
  7. Dissolve the balushahi into sugar syrup atleast for 10 minutes. Gently remove them and garnish with chopped pistachios.
My Tip: The dough discs will have cracks on edges; it helps the sugar syrup to soak into them.

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