Balushahi
Balushahi
Balushahi is a traditional dessert originating from the Indian Sub Continent. Balushahi is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. The Balushahi has a crispy outer crust and is soft and flaky from the inside.My son calls it the Desi Doughnut. This Mithai is also my Mummy's favourite and I remember my Daddy always making sure that there were a couple of Balushahis in the mix Mithai box. The ingredients of this sweetmeat are very simple and so is the recipe. One must only take care while frying the Balushahi to make sure that it is completely cooked from the inside as the dough is quite thick. You can easily make this Dessert at home and "WOW" your family and guests as the results are amazingly delicious!
Ingredients
- 2 cups Flour/Maida
- 1/4 cup Ghee
- 1/4 cup Yogurt Chilled
- 1/4 tsp Salt
- pinch Baking Soda
- 1/4 tsp Cardamom Powder Elaichi Powder
- 1/2 tsp Baking Powder
- Water (Room temperature) As required for binding the dough
- Oil For deep frying
Sugar Syrup (Sheera)
- 1 cup Sugar
- 1/2 cup Water
- 1/4 tsp Cardamom Powder Elaichi Powder
- 2-3 drops Lemon Juice
- Oil
Garnishing
- Chopped Almonds and Pistachios As required
Instructions
Forming the dough
- Whisk the Ghee until it gets a creamy texture. The Ghee should be at room temperature.
- Now add the Yogurt (Yogurt should be chilled) to the Ghee and whisk it again. The texture should be light and creamy
- In a separate bowl add the flour, salt, baking soda, baking powder and cardamom powder and mix it together
- Now add the Yogurt and Ghee mixture to the flour and mix with a spatula or any other spoon
- Add some water to form a dough
- Don't knead the dough much, just bind it together to form a smooth ball
- Cover the dough and keep it aside for 15 minutes
Sugar Syrup (Sheera)
- Pour water in a deep dish and add the sugar to it and stir on low flame
- Once the sugar is dissolved, add the cardamom powder and mix well
- Just before the sugar starts to thicken, add the lemon juice drops and mix well
- Switch off the stove
Forming the Balushahi balls
- Grease your hands with oil
- Form small to medium sized balls out of the dough, roll them lightly between your palms
- Using your thumb, create a deep hole in the middle of each ball
- Cover all teh Balushahi balls and keep aside for frying
Frying the Balushahi
- In a deep dish pour some oil, enough for deep frying
- When the oil is hot, drop a small piece of dough in it. If the dough immediately comes up and starts floating on the surface, then the oil is at perfect temperature for frying the Balushahi
- Set the stove on low flame
- Now drop your Balushahi balls in the oil. Don't drop all at one time. There should be enough space between the Balushahi as they will expand
- Keep turning them over at intervals and frying them on low flame. The colour should be golden brown. Don't increase the flame, it should cook on low flame so that it doesn't burn
- The Balushahi takes about 15-18 minutes to fry. Since they are quite thick so we need to make sure that they are fully cooked from the inside too.
- Once the are fried, place them on a kitchen paper towel to drain the excess oil. Just place them on the paper towel for a minute as they will need to be placed in the sugar syrup while they are hot
Soaking the Baluhshahi in the Sugar syrup
- After a minute place the Balushahi in the Sugar Syrup. The Sugar Syrup must be warm
- The dish should be deep so that the entire Balushahi is submerged in the syrup
- The Balushahi needs to be soaked in the syrup for about 15 minutes
- After 15 minutes you can remove the Balushahi from the syrup and serve in a dish
- Garnish them with chopped almonds and pistachios
- You can also store them in an air-tight container for 4-5 days
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