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Balushahi is a delectable Indian sweet dish that is enjoyed across the country. It is made from a dough prepared with all-purpose flour, ghee (clarified butter), and yogurt. The dough is shaped into small discs with a dent in the center and deep-fried until golden brown and crispy. After frying, the balushahi is soaked in a sugar syrup to enhance its sweetness and give it a delightful glaze.
The key to making perfect balushhi lies in achieving the right balance of flakiness and tenderness. The dough is kneaded to a smooth consistency and allowed to rest before shaping. This resting period helps in developing the desired texture. The fried balushhi discs are then dipped in a sugar syrup that is cooked to a slightly sticky consistency.
Balushahi is often enjoyed during festivals and special occasions like Diwali and weddings. It is a treat that satisfies the sweet tooth with its crunchy exterior and soft, melt-in-your-mouth interior. The addition of cardamom powder and saffron strands in the dough imparts a fragrant and aromatic flavor. Balushhi can be garnished with chopped nuts like pistachios or almonds to add a crunch and enhance its visual appeal.
This Indian sweet delicacy is a favorite among people of all ages and is relished as a standalone dessert or paired with a cup of tea or coffee. Its irresistible taste and unique texture make balushahi a must-try for anyone with a love for sweets. Here is a step-by-step guide to making balushhi:
Ingredients Of Balushahi:
- 2 cups all-purpose flour
- 1/2 cup ghee (clarified butter)
- 1/2 cup yogurt
- 1/4 teaspoon baking soda
- A pinch of cardamom powder
- A pinch of saffron strands (optional)
- 2 cups sugar
- 1 cup water
- A few drops of rose water (optional)
- Vegetable oil for deep frying
Step By Step Instructions Of Balushahi Recipe:
Step 1: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, ghee, yogurt, baking soda, cardamom powder, and saffron strands. Mix everything together to form a smooth dough. If the dough feels dry, you can add a little more yogurt or water to bring it together. Cover the dough and let it rest for about 15-20 minutes.
Step 2: Shape the Balushahi
After the resting period, divide the dough into small equal-sized portions and roll them into smooth balls. Then, flatten each ball slightly to form a small disc shape. Make a small dent in the center of each disc using your thumb or the back of a spoon. This will help the balushahi cook evenly.
Step 3: Prepare the Sugar Syrup
In a deep saucepan, combine the sugar and water. Heat the mixture over medium heat, stirring continuously, until the sugar completely dissolves. Once the sugar syrup comes to a boil, reduce the heat and let it simmer for about 5-6 minutes until it reaches a slightly sticky consistency. If you have a candy thermometer, the temperature should reach around 220°F (105°C). Remove the syrup from the heat and add a few drops of rose water for flavor (if desired).
Step 4: Fry the Balushahi
In a deep frying pan or kadai, heat vegetable oil over medium heat. Gently slide a few balushahi discs into the hot oil, making sure not to overcrowd the pan. Fry them on low to medium heat, turning occasionally, until they turn golden brown and crispy. This process can take about 8-10 minutes. Once cooked, remove the fried balushhi from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
Step 5: Soak in Sugar Syrup
While the balushhi are still warm, transfer them directly into the prepared sugar syrup. Let them soak in the syrup for about 5-6 minutes, ensuring that they are well coated on all sides. After soaking, remove the balushahi from the syrup and place them on a wire rack to cool down and allow the excess syrup to drip off.
Step 6: Serve and Enjoy
Once the balushahi have cooled down completely, they are ready to be served. Garnish them with chopped nuts like pistachios or almonds if desired. Balushahi can be enjoyed as a standalone sweet or as a delightful accompaniment to a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to a week.
That’s it! You’ve successfully made balushahi. Enjoy this delicious Indian sweet with your family and friends.
