Balushahi is an Indian dessert and an all festival dish.
Ingredients required for making Balushahi (16 to 18 pcs.)
For dough making we need:
- 240 grams maida (all-purpose flour)
- 80 ml of water
- 80 grams desi ghee (clarified butter)
- 1/2 tsp salt
- 1/2 tsp baking powder
For sugar syrup making we need:
- 500 grams of sugar
- 250 ml of water
- 5 cardamom crushed
- 20-25 saffron strands soaked in 2-3 tbsp warm water
- lemon juice 5-7 drops
Oil for deep frying
Skinned & sliced Pista as needed
Preparation of Sugar syrup for Balushahi
First, we will make the sugar syrup. The syrup has to be warm when we put in the Balushahi but not hot or cold. Put the sugar & water in a pan and keep the heat on medium.
Stir a few times and add the crushed cardamom and the water with the saffron. Stir constantly until the sugar dissolves. Now add a few drops of lemon juice.
It will prevent the sugar from crystallizing when cold. Stir cook until the syrup just starts to turn sticky. No need to make any string consistency syrup.
About 2-3 minutes of cooking this syrup should be enough to get this consistency. You will see that the sugar syrup is now a bit sticky. Turn off the heat and keep aside.Cover it as well so it does not cool down.
Preparation of dough for Balushahi
We will make the dough now. To the maida add the salt and baking powder and mix well. Transfer this mixture to a bowl and put it in the desi ghee.
Mix until it combines then add water little by little and mix in the dough until the dough comes together. Do not knead the dough. Just mix it.
We need a rough dough only. Tear and join the dough a few times and then collect it together. Cover the dough with a wet cloth and let rest for 15-20 minutes.
After 15 minutes tear and join the dough a few times. This will make the Balushahi flaky and layered and aid in the syrup being absorbed inside easily.
Divide the dough into 4 equal parts. Now take one piece of dough and roll into a log then cut into 4-5 equal-sized pieces.
Roll and then flatten a piece of this dough to make a peda then press a finger in the center to make a hole right through. Make all pedas or Balushahis in this way from the entire dough.
Final preparation of Balushahi
Now all the Balushahi are ready for frying. Alongside keep the oil to heat up on medium heat. Check if the oil is hot enough.
Check it by dropping a small piece of dough. If you see light bubbles emanating from the dough, it means the oil is hot. Reduce heat to low.
Frying on low heat will help cook the Balushahi right through. You will have at least 18 Balushahi made from the dough. Fry it in 2 batches.
Remember do not crowd the pan with all of them. 8-10 would be a good number to fry in a large pan. Let the Balushahi fry until they rise up to the surface on their own.
Do not touch them at all. We need to fry them until they are golden in color. You will observe that all the Balushahi has risen to the surface.
Since their underside has not turned golden we will not flip them over. After about 5-6 minutes the underside will turn golden, so we will flip them over and fry until the other side turns golden as well.
Now the Balushahi is golden all over so we will drop each one straight into the warm sugar syrup. We will fry the rest of the Balushahi. Similarly, after 3 minutes flip the Balushahi in the syrup.
If the pan is shallow we need to do this as the Balushahi may not get immersed completely. This will help the entire Balushahi to absorb the sugar syrup. Keep them in for another 2-3 minutes.
When they are ready, remove the first lot of Bbalushahi for garnishing. When the second lot has been fried we will dip them in the sugar syrup as before.
Now we will garnish the Balushahi with the sliced pistachios. Now the Balushahi is ready to serve. You can see the flaky and layered texture clearly.
Serve this delicious and mouthwatering Balushahi with your family or friends and enjoy it.
How to make Imarti than CLICK HERE.
How to make Kaju ki Barfi than CLICK HERE.