Balushahi

15-11-2024 author name

www.kitchenfoodrecipes.com

Ingredients-

For the Dough

2 cups all-purpose flour (maida)

½ teaspoon baking soda

½ cup ghee (clarified butter)

⅓ cup yogurt (curd)

A pinch of salt

Water, as needed

For the Sugar Syrup

1½ cups sugar

¾ cup water

4-5 green cardamom pods, crushed

A few saffron strands (optional)

1 teaspoon lemon juice

For Garnishing

Chopped pistachios or almonds

Edible silver foil (optional)

Instructions-

Preparing the Dough

In a large mixing bowl, combine the all-purpose flour, baking soda, and salt.

Add ghee to the dry ingredients and mix it well with your fingertips until the mixture resembles breadcrumbs.

Gradually add yogurt and gently mix to form a soft, smooth dough. Add a little water if needed, but avoid kneading too much.

Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Shaping the Balushahi

Divide the dough into small equal portions and roll them into smooth balls.

Flatten each ball slightly and make a small indentation in the center using your thumb.

Set the shaped Balushahi aside on a plate.

Preparing the Sugar Syrup

In a saucepan, combine sugar and water. Heat the mixture over medium flame until the sugar dissolves completely.

Add the crushed cardamom pods, saffron strands (if using), and lemon juice. Boil the syrup until it reaches a one-string consistency.

Keep the syrup warm while frying the Balushahi.

Frying the Balushahi

Heat ghee in a deep-frying pan over low to medium heat.

Once the ghee is moderately hot (not smoking), gently slide in the shaped Balushahi. Fry them in small batches on low heat for 8-10 minutes, flipping occasionally, until they turn golden brown.

Remove the Balushahi from the ghee and place them on paper towels to drain excess oil.

Soaking in Sugar Syrup

While the Balushahi is still warm, immerse them in the prepared sugar syrup.

Let them soak for 15-20 minutes, ensuring the syrup coats them evenly.

Remove the Balushahi from the syrup and place them on a wire rack to cool.

Garnishing and Serving

Garnish the Balushahi with chopped pistachios, almonds, or edible silver foil for an authentic touch.

Serve them at room temperature and enjoy this indulgent treat with family and friends.

Tips for Perfect Balushahi-

Fry on low heat to ensure the Balushahi cooks evenly inside and out.

Avoid over-kneading the dough to retain its flaky texture.

Store the prepared Balushahi in an airtight container for up to a week.

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