Written by Sneh Chaudhry on March 11, 2022
Balushahi or Badusha is a flaky indian sweet that is deep fried first and then soaked in sugar syrup for a few minutes
INGREDIENTS (1 CUP = 240 ML)
For the dough
- 1 cup maida/all-purpose flour
- 2 tablespoon curd/dahi
- 2 tablespoon ghee
- ¼ teaspoon baking powder
- pinch of baking soda
- 5 – 2 tablespoon ice-cold water
- 1 teaspoon sugar
- pinch of salt
For sugar syrup
- 1 cup sugar
- ½ cup water
- 15-20 saffron strands soaked in 1-2 tablespoons of water
- few drops of lemon juice
For the garnish
- sliced pistachios
For the dough
- In a wide bowl mix curd, baking powder and baking soda. Stir. After a few seconds, the curd will become frothy, at that time add ghee. Whisk well till everything gets combined.
- Now add sugar and salt and mix.
- Then add maida. Using your fingers combine everything till it resembles a crumbly texture.
- Gradually add cold water with a spoon and knead a stiff yet smooth dough. Do not knead too much. Cover and keep aside for 20-25 minutes.
For the sugar syrup
- In a saucepan add in sugar and water, and cook on a medium flame, keep stirring until the sugar dissolves and the mixture comes to a boil.
- Once the syrup comes to a boil, add a few drops of lemon juice and saffron-water mixture and allow to simmer until you get one string(thread) consistency. Keep aside.
- After resting time, knead the dough gently with a few drops of ghee.
- Divide the dough into 7 equal portions and make round balls. Make a dent in the centre of each ball.
- Heat oil. Once the oil is slightly hot, immerse prepared balls. Oil should not be too hot. We have to cook these on low flame. If you find the oil very hot, then switch off the flame while adding balls.
- Once you notice that the balls come floating up to the surface flip over and fry until the bottom half is darker golden brown. Remember it is important to fry on low flame so it gets evenly cooked from inside. This will take about a total of 20 minutes, approx 10 minutes on each side.
- Once these are well cooked, remove them from the oil. After a few seconds, immerse fried balushahis in warm sugar syrup. If the syrup has become thick, you may add little water and warm it.
- Soak for about 15-20 minutes. Make sure balushahis are coated well with the sugar syrup from both sides.
- Remove balushahis from sugar syrup and place on a wire rack/sieve for a few seconds so that excess syrup gets drained.
- Garnish balushahis with sliced pistachios. You may even garnish them with your favourite nuts.
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