Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, balushahi. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Balushahi is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Balushahi is something which I’ve loved my whole life. They’re nice and they look wonderful.
Balushahi recipe with step by step pics. balushahi is a famous North Indian sweet. I had made recently again, so took pics this time. Balushahi is one of traditional Indian sweets or Mughlai dish, which is popular all over Pakistan, india, Nepal and Bangladeshi cuisine.
To get started with this recipe, we must first prepare a few ingredients. You can cook balushahi using 11 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Balushahi:
- Get 2 cup Maida (All purpose flour)
- Make ready 1 pinch Salt
- Take 1/2 teaspoon Baking Powder
- Get 1/3 Cup Thick curd (chilled)
- Prepare 1/2 cup Warm melted ghee
- Prepare Ghee for Frying
- Take 2 Cup Sugar
- Make ready 1 Cup Water
- Take 3/4 teaspoon Lemon Juice
- Take 1 teaspoon Eliachi Powder (Cardamon Powder)
- Prepare 5-6 strands Saffron (Optional)
Badusha or Balushahi Recipe is deep fried Indian festive sweet made with flour and later dipped in sugar syrup. These sweet treats are crispy on the outside, moist, tender, and flaky on the inside. Deep fried crunchy dough disks that are cooled and then soaked in a sugar syrup. Balushahi or Badusha is a deliciously deep fried flaky traditional North Indian sweet recipe that is made with flour ghee and yogurt Here is how to make best balushahi recipe in halwai style step by step.
Steps to make Balushahi:
- Mix All dry ingredients.
- In a large bowl sift together flour, salt, baking powder.
- Add ghee, and chilled curd.
- Mix the dough until it resembles a bread crumbs.
- Pour in 1-2 tablespoon cold water and knead until it forms a soft dough. We need a soft dough so add water accordingly. You may not need a whole lot. For me it was - 1.5 tablespoon of water.
- Cover the dough with a wet cloth and let it rest for 20 minutes.
- Meanwhile, let's prepare the chasni (sugar syrup).
- In a heavy-bottomed pan, add sugar and water (as mentioned in the recipe). - Add lemon juice. Lemon juice will prevent sugar from crystallizing.
- Bring it to a boil. Boil for 3-4 minutes on medium high. Keep a close watch on the syrup for it's consistency.
- Remove and discard the impurities as they start to collect on top. At this point add eliachi powder, saffron strands.
- Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it's first string consistency. To taste - press your forefinger and thumb together. Start pulling them apart.
- If the thread or sugar string between your finger and thumb doesn't break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
- Time to make Balushahi. Divide the dough into equal parts. To make balushahi - shape dough like a round ball. - With your thumb make an indent in the center. Repeat with rest of the dough.
- Heat ghee in a kadai/pan. Do not over heat the ghee. Balushahi needs to be fried in a moderate hot ghee.
- Drop balushahi gently in ghee, do not overcrowd the kadai. Soon balushahi will start to float on top. Fry on a medium - low heat until golden brown in colour, turning occasionally. Do not rush through this process.
- Drop balushahi in the warm sugar syrup. Gently press them down in the syrup until they are fully submerged in the syrup. I had allowed them to soak for good 20 minutes.
- Remove from syrup and garnish with dry chopped nuts, rose petals and saffron strands.
- Repeat the process with rest of the batch.
- Here is your Balushahis are ready.😋😊
Balushahi is very soft and tasty when eaten, it also does not require Mawa(dried milk). We do make sweet meats on the occasion of Diwali. Due to the high demand for sweet meats, the Mawa available. Balushahi Recipe, Makkhan Meetha , How To Make Balushahi Recipe. Balushahi is a luscious Indian sweet crispy outside and smooth and soft inside once fried.
So that’s going to wrap it up with this exceptional food balushahi recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
