Balushahi is an Indian sweet crispy from outside and soft and juicy from inside, prepared using all purpose flour(Maida) , baking powder, baking soda, ghee and yogurt . They are shaped like donuts and deep fried till crispy. They are then dipped in thick sugar syrup.
Diwali is coming up and due to this Corona situation, we avoid eating food outside . This diwali I thought of giving Balushahi a try. I was looking for perfect no fail recipe of this delicate sweet and finally got them just like we get in sweet marts. So, those who don’t know what is Balushahi , it is a traditional dessert originating from the Indian subcontinent. A popular sweet from the Indian subcontinent, balushahi 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 or in some places in India, Bhakkam pedha. (Reference from Wikipedia)
Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Yields : 8-9 Pieces
1 Cup All purpose Flour / Maida
3 Tablespoons Yogurt /Curd
4 Tablespoons Clarified butter/ Ghee + 1 Teaspoon extra
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
2 Cups oil for deep frying
1/2 Teaspoon Lemon Juice
1 Cup Sugar
1/2 Cup Water
1/4 Cup chopped Nuts for garnishing (I used Cashew nuts , but its your choice)
Take yogurt and 4 tablespoons ghee in a big bowl.
Mix it thoroughly till smooth.
Add all purpose flour, baking powder and baking soda.
knead it without using any water.
Once you get the dough smooth, apply 1 teaspoon ghee to the dough and keep it covered for 20 minutes
Make sugar syrup by combining sugar and water.
Keep it on high heat first till sugar is dissolved properly , then reduce the head and keep the mixture boiling till the thick syrup is formed.
No need of 1 string consistency. Just touch and see if its thick.
Switch off the heat, squeeze lime juice, mix and keep aside.
In a frying pan heat oil.
Start making balls out of dough . With this quantity I could make 8 balls.
Flatten each ball and make a hole in the center using your finger. Just like donut or Medhu Wada.
Once the oil is hot, reduce the heat , the heat should be low otherwise balushahi will cook faster from outside and inside they will remain uncooked.
Drop in few Balushahi discs in this hot oil.
Keep turning them in between so that they get nice golden brown color from both the sides.
Remove them in a colander , so that the excess oil drips off.
Immediately dip in warm sugar syrup(Remember , the syrup should be warm . If its cooled down warm it a bit otherwise Balushahis wont soak the syrup).
Make sure you flip Balushahi discs dipped in syrup a few times so that they get nicely coated with syrup.
Do not keep them dipped in syrup for more then 5 minutes otherwise they will become soggy.
Remove them out and once , they cool , store in airtight glass container.