Oven time 50-55 min
Balushahi aka Badusha is a delicious deep-fried, traditional Indian sweet that is made from flour mixed with with ghee and yogurt and dipped in sugar syrup to glaze it. This indulgent and flaky treat is very popular during festivals and weddings; perfect for a rich and occasional treat Change to-this indulgent and flaky treat is very popular during festivals and weddings; perfect for a rich and occasional treat.
- 3 cups, Elephant Atta Fine White, levelled
- 4 tablespoons, curd, whisked well (ice cold)
- 4 tablespoons heaped, ghee
- ½ teaspoon, soda
- A pinch of crushed saffron (optional)
- 4 tablespoons, ice cold water
- Ghee or oil for deep frying
Ingredients For Sugar Syrup:
- 2 and ½ cups sugar
- 1 and ¼ cup water
- A pinch of saffron
- ½ teaspoon cardamom powder
- Slivered pistachios and silver wark for garnish.
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Method For Sugar Syrup:
01 In a pan, combine sugar, water and saffron.
02 Bring it to boil. Simmer for few minutes until it reaches one-two string consistency. Keep it aside.
Method For Balushahi:
01 In a bowl, combine, flour, soda and crushed saffron
02 Add ghee and start mixing the mixture with fingers such that it resembles coarse crumbs. Add yoghurt and mix
03 Add ice cold water, knead such that it just comes together to form a dough. Do not work too much on the dough. Dough need not be smooth. The consistency of the dough should be medium soft
04 Cover and keep it aside for 30-45 minutes.
05 Divide the dough into equal small lemon sized ball. Balls need not be smooth. Make an indentation (not a hole) in the centre with your thumb.
06 In a kadhai or deep bottom pan heat ghee.When the ghee is medium hot, turn down the flame to low (simmering low)
07 Gently slide the prepared badushas in the medium hot ghee.After a few seconds, badushas will start puffing and float on the top. Please do not over load the pan while frying
08 Fry on very low heat until equally golden brown from all the sides.Frying each batch will take approx 20-25 minutes depending upon the size of balushahis you make.
09 Once they are beautiful golden brown, take them out and allow it to cool a bit. Repeat the same for all the batches.
10 Dip the fried balushahis in warm sugar syrup for about a minute or 2. Take them out from the syrup and keep them on the tray or a plate for five minutes.
11 Garnish with slivered pistachios and silver ‘wark’ and serve.
Please do not fry balushahi on high as it will not puff up, will remain uncooked within and over browned from out.
At any point of time, please do not increase the flame to fry balushahis. Ghee should be just medium hot.
If the dough is too hard or tight, you may add 1-2 tablespoon of more ice cold and knead. DO not add to much water at a time.
Balushahi can easily be stored in a clean airtight container for up to 3 weeks