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!
Water (Room temperature)As required for binding the dough
OilFor deep frying
Sugar Syrup (Sheera)
1cupSugar
1/2cupWater
1/4tspCardamom PowderElaichi Powder
2-3dropsLemon Juice
Oil
Garnishing
Chopped Almonds and PistachiosAs 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