Name: Balushahi recipe by Farrukh Shadab at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 3 cups, Maida (All-purpose flour), levelled; 4 tablespoon, curd, whisked well (ice cold); 4 tablespoon heaped, ghee; 1/2 teaspoon, soda; A pinch of crushed saffron (optional); 4 tablespoon, ice cold water; Ghee or oil for deep frying; For Sugar Syrup:; 2&1/2 cups sugar; 1&1/4 cup water; A pinch of saffron; 1/2 teaspoon cardamom powder; Slivered pistachios; silver wark for garnish

ABOUT Balushahi RECIPE

Balushahi aka Badusha is a delicious deep fried flaky traditional Indian sweet that is made from flour mixture( with ghee and yogurt) and dipped in sugar syrup to glaze it. Balushahi is delectably crisp from out and deliciously melt in mouth n flaky within. Badusha is very popular sweet made during festivals and weddings.

Ingredients Serving: 6

3 cups, Maida (All-purpose flour), levelled
4 tablespoon, curd, whisked well (ice cold)
4 tablespoon heaped, ghee
1/2 teaspoon, soda
A pinch of crushed saffron (optional)
4 tablespoon, ice cold water
Ghee or oil for deep frying
For Sugar Syrup:
2&1/2 cups sugar
1&1/4 cup water
A pinch of saffron
1/2 teaspoon cardamom powder
Slivered pistachios
silver wark for garnish

Instructions

For Sugar Syrup:
n a pan, combine sugar, water and saffron. Bring it to boil. Simmer for few minutes until it reaches one-two string consistency. Keep it aside.
For Balushahi:
In a bowl, combine, flour, soda and crushed saffron. Add ghee and start mixing the mixture with fingers such that it resembles coarse crumbs. Add yoghurt and mix
Add ice cold water, knead such that it just comes together to form a dough. Do not work too much on the dough. Dough need not be smooth.
The consistency of the dough should be medium soft. Cover and keep it aside for 30-45 minutes.
Divide the dough into equal small lemon sized ball. Balls need not be smooth. Make an indentation (not a hole) in the centre with your thumb. In a kadhai or deep bottom pan heat ghee.
When the ghee is medium hot, turn down the flame to low (simmering low) Gently slide the prepared badushas in the medium hot ghee.
After a few seconds, badushas will start puffing and float on the top. Please do not over load the pan while frying.
Fry on very low heat until equally golden brown from all the sides Frying each batch will take approx 20-25 minutes depending upon the size of balushahis you make.
Once they are beautiful golden brown, take them out and allow it to cool a bit. Repeat the same for all the batches.
Dip the fried balushahis in warm sugar syrup for about a minute or 2.
Take them out from the syrup and keep them on the tray or a plate for few minutes. Garnish with slivered pistachios and silver wark.

Similar Recipes