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!
In the last post, we learned to make Samosas, in this one, we are going to prepare Balushahi!
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.
IngredientsSection titled Ingredients
- 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
PreparationSection titled Preparation
Balushahi DoughSection titled Balushahi Dough
- 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.
Sugar SyrupSection titled Sugar Syrup
- 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.
Frying BalushahiSection titled Frying Balushahi
- 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.
Final Steps!Section titled Final Steps!
- 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!