Balushahi Recipe
Balushahi is a traditional Indian dessert known for its crisp exterior and soft, melt-in-the-mouth interior. Often compared to a glazed doughnut, this dessert is a must-try during festive occasions like Diwali. In this recipe, we will guide you step by step on how to make the perfect Balushahi, ensuring that it's both rich in flavor and appealing in presentation.
Equipment
- Mixing bowl
- Heavy-bottomed pan
- Slotted spoon
- Whisk
- Plate for cooling
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ cup ghee (clarified butter)
- 2 tablespoons yogurt
- 1½ cups sugar
- ½ cups water
- ½ teaspoon cardamom powder
- Ghee for deep frying
- Pistachios for garnish
Instructions
- Make the Dough :In a large bowl, sift the all-purpose flour and baking soda. Add ghee and rub it with your fingers to make a crumbly mixture. Add yogurt and knead into a soft dough. Let the dough rest for 15 minutes.
- Shape the Balushahi :Divide the dough into equal parts and shape them into small balls. Slightly flatten them and make a small dent in the center with your thumb.
- Fry the Balushahi:Heat ghee in a heavy-bottomed pan over medium heat. Fry the shaped dough on low flame, turning them occasionally until they are golden brown and crispy. This should take about 15-20 minutes.
- Prepare the Sugar Syrup :In a separate pan, add sugar and water. Bring to a boil and then simmer until the syrup reaches a one-thread consistency. Add cardamom powder and stir well.
- Soak in Syrup :Once the Balushahi is fried, dip them in the warm sugar syrup for 2-3 minutes. Make sure they are well-coated. Remove them and let them rest on a plate to absorb the syrup.
- Garnish and Serve :Garnish with chopped pistachios and serve once cooled. Your Balushahi is now ready to enjoy!
Notes
- Be sure to fry the Balushahi on a low flame to ensure it cooks evenly inside and out.
- Use fresh ghee for an authentic taste.
- Sugar syrup consistency is crucial for the perfect texture.
