Balushahi is a traditional Indian sweet delicacy, particularly popular in North India. It’s a deep-fried pastry made from flour, ghee (clarified butter), and yogurt, then dipped in sugar syrup. Here’s a basic recipe to make Balushahi at home:
Ingredients:
For the dough:
- 2 cups all-purpose flour (maida)
- 1/2 cup ghee (clarified butter), softened
- 1/2 cup plain yogurt (curd), at room temperature
- A pinch of baking soda
For the sugar syrup:
- 1 1/2 cups sugar
- 1 cup water
- A few saffron strands (optional)
- 1/2 teaspoon cardamom powder
- A few drops of lemon juice
For frying:
- Ghee or oil for deep frying
Instructions:
- In a large mixing bowl, combine the all-purpose flour and softened ghee. Mix well using your fingers until the mixture resembles breadcrumbs.
- Add the yogurt and baking soda to the mixture. Knead gently to form a soft dough. Be careful not to over-knead.
- Cover the dough with a damp cloth and let it rest for about 30 minutes.
- Meanwhile, prepare the sugar syrup. In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely.
- Add saffron strands (if using) and cardamom powder to the sugar syrup. Let it simmer for about 5-7 minutes until it reaches a one-string consistency. To check if the syrup has reached the right consistency, take a small amount of syrup between your thumb and index finger. When you pull your fingers apart, a single string should form.
- Once the sugar syrup reaches the desired consistency, add a few drops of lemon juice to prevent crystallization. Remove from heat and keep the syrup warm.
- After the resting time, divide the dough into equal-sized portions and shape each portion into smooth balls. Flatten each ball slightly to form a disc shape.
- Heat ghee or oil in a deep frying pan over medium-low heat. Once the oil is hot, carefully slide in the prepared Balushahi discs, a few at a time, without overcrowding the pan.
- Fry the Balushahi on low heat, flipping occasionally, until they turn golden brown and crisp on all sides. This may take about 10-12 minutes.
- Once fried, remove the Balushahi from the oil using a slotted spoon and drain excess oil on a paper towel.
- Immediately dip the hot Balushahi into the warm sugar syrup, ensuring they are well coated. Allow them to soak in the syrup for a few seconds, then remove and place them on a wire rack to cool and set.
- Repeat the frying and dipping process with the remaining dough balls.
- Once cooled and set, store Balushahi in an airtight container. They can be served as a delightful sweet treat for festivals, celebrations, or as a dessert.
Enjoy the crispy, flaky, and syrup soaked Balushahi!
