Another day in the kitchen this weekend calls for another delicacy from my childhood! Samosa and Balushahi were a great combination of savory and sweet things to have on any great occasion!
Balushahi is a very simple sweet, very much like donoughts! It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah.
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee (purified butter) or just plain unsalted butter
- 1/4 cup fresh yogurt
- 1 pinch salt
- 1 pinch baking soda
- 1/2 teaspoon baking powder
- 8-9 tablespoon cold water for kneading
- 1 heaped cup sugar
- 1/cup additional water
- 1/2 to 1 teaspoon cardamom powder
- A few drops of lemon juice, optional
- oil/ghee for deep frying, as required
- 100 gm pistachio, optional
- Take 1/4 cup ghee/butter in a bowl.
- With a spoon, spatula or a small wired whisk, beat it until it is smooth, light and fluffy.
- Add 1/4 cup yogurt, and keep it whisking until light and smooth.
- Add 2 cups of all-purpose flour (maida) in the same bowl.
- Add 1 pinch salt, 1 pinch baking soda and 1/2 teaspoon baking powder.
- Mix the flour lightly using a spoon.
- Sprinkle some cold water in parts and begin to mix. Overall, do not use more than 8-9 tablespoons of cold water. Add only 2-3 tablespoons at a time.
- Mix and combine everything to form a soft dough. Do not knead!
- Cover the dough and keep aside for about 15 minutes.
- Use light pressure from hands and form a dough.
- While keeping aside the dough, prepare sugar syrup.
- Take 1 cup sugar in a pan and add 1/2 cup water and mix.
- Place the pan on low flame.
- Using a spoon stir the sugar so that it dissolves. When all sugar has dissolved, add cardamom powder, keep stirring.
- Optionally, to avoid crystallization of sugar, you can add few drops of lemon juice!
- The syrup should be sticky. Cool it in a spoon and keep testing while its on low heat. Once done switch off the heat, and keep the syrup aside.
- Heat the oil in a frying pan.
- Pinch small to medium-sized balls from the dough.
- Roll them gently and lightly between your palms.
- Make an indent or depression in them. Preferably, flatten them as well.
- For each batch of frying, make 4-6, depending on the size of your frying pan.
- Add balushahi in pan one by one and fry until golden brown and crisp.
- Drain extra oil on paper towel.
- When fried Balushahi are still hot, place them in the warm sugar syrup.
- With a spoon or tongs turn over each balushahi so that both sides are coated with the syrup.
- Let it soak for 14-15 minutes.
- Transfer them now a serving plat and sprinkle powdered pistachios over them!
Treat yourself with super awesome Balushahi! Yummy aren’t they!