India has a wide variety of sweet dishes and it is difficult to say which one is favorite. Balushahi is also called Badusa or Badhusa. This is very popular in north India or south India. You can get Balu shahi in any sweet shop. This balushahi is a fully tried and tested recipe by me and my family and they all loved it. So by following this method you will make exactly like this. I made this on Ganesh Chaturthi.
Balushahi?
Balushahi looks like an Indian doughnut which is made with all purpose flour and deep fried doughnuts glazed with sugar syrup. But it is not like real doughnut texture. The outside of balushahi is crisp and the inside is soft, flaky and little bit juicy. Balushahi can made during festival or for any occasion feast. And yes, it is not at all difficult to make at home exactly like the halawai.
Some tips for perfect balushahi
First don’t knead the dough. Just combine all the dough with soft pressure of hands. Leave the dough for 15 to 20 minutes. Always use a little bit salt for good flavor. Always fry balushahi on low flame and it takes 20 to 25 minutes. Keep on turning them over at intervals. For good flaky layers use cut and fload method with the dough like pastry sheets. With this method you can find the layers in your balushahi. You can check other sweet recipe.
- Aate Ki Barfi, Wheat Flour Barfi (How To Make Barfi)
- Jalebi Recipe (How To Make Jalebi At Home)
- Vermicelli payasm/Seviyan kheer(one pot recipe)
- Kheer(Rice Kheer)
INGREDIENTS
For sugar syrup
- 2 cup of sugar
- 1 cup water
- 2 tablespoon lemon juice
- 1 green cardamom crushed
For balushahi we need
- 3 cup/250 grams of all purpose flour
- 1/4 cup/20 ml clarified butter (ghee)
- A pinch of salt
- 1/4 tablespoon baking powder
- 6 to 7 tablespoon water
- Ghee/refined oil for frying
METHOD
Firstly we have to prepare sugar syrup for balushahi. Take sugar in a deep bottom pan.
Add water and cook the sugar on high flame until sugar completely dissolved. It takes 3 minutes.
Then on medium flame add lemon juice.
Add cardamom powder. Cook the sugar syrup for about 10 minutes on high flame. After that check the small portion of syrup in between thumb and fore finger. Gently rub them you must feel the thick consistency of syrup then turn off the heat and keep aside. The whole process takes almost 15 to 18 minutes.
Now the time for next process…
For balushahi take a bowl and seive flour into the bowl.
Then add salt into it and mix it.
Add baking powder and again mix it.
Now, add melted ghee into flour mixture.
And gently mix it either using your hands or spoon. Just rub the flour in between your fingers. You get the mixture like this.
Then sprinkle 1 tablespoon water at a time and collect the mixture. Don’t knead the mixture just collect all together to form a dough.
It takes 6 to 7 tablespoon water. Dough has to be soft but neither too soft nor too hard.
Leave it for 20 minutes. Then by cut and fold method make the layers of the dough. You just need your hands to break the dough into pieces and then stack it together and again make a dough.
Cut the dough into small pieces.
And roll like doughnuts. First roll it like a ball and flat it then make a small hole into the centre of dough.
Now turn on the heat and add some oil or ghee into the pan and heat it for 3 to 4 minutes on medium to high flame.
Then on low flame add balushahi into the pan and cook it until it turns into golden in color.
keep on turning them over at intervals. You can see after 3 to 4 minutes that balushahi doubles in size. After 5 minutes it look like this.
It takes 25 to 30 minutes. When it turns in golden colour.
Then turn off the heat and using a sloted spoon remove the balushahi while draining extra oil.
Heat the syrup for 1 minute on medium flame. Turn off the heat and pour the balushahi into syrup. After 3 minutes remove it from sugar syrup and keep aside for cooling down.
It is ready to serve. You can eat it just like this or after cooling down keep it into an air tight container in refrigerator for 1 week.
