Ingredients
For Dough
- 1 ½ cup (250 gram) All-purpose flour
- ½ tbsp Sugar
- ½ tbsp baking powder
- Wateras needed
- ¼ cup (50 grams) Ghee
- ¼ cup (65 grams) Yogurt
- Oilfor deep frying
For Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- Few threads of Saffron
- ¼ tbsp Cardamom Powder
Directions
Balushahi is a conventional sweet dessert from the Indian subcontinent. A mainstream charming from the Indian country, balushahi is like a coated donut regarding fixings, however, contrasts in surface and taste. In South India, a comparable baked good is known as Badushah.
Balushahis are made of maida flour and are deep-fried in the apparent spread and afterward dunked in sugar syrup. The richness yet simplicity f this sweet dish rules the hearts f its lovers through its elegant and quick flavoring with a burst of sweetness.
For the love of sweets!
Nothing is more delightful than a nicely made Balushahi. A pastry, mainly of North Indian cause (comparative kind of sweet with name Badushah is likewise made in Southern India ), is a real treat for your taste buds. It is a rule uniquely made in vast amounts during wedding ceremonies and celebrations across northern India.
The way to consummate the right melting point in the mouth for Balushahi is to have persistence while cooking. All things require to be cooked on a too moderate fire, and the treat requires a great deal of resting time before it’s at long last fit to be served. Introducing underneath our form of this luscious pastry, otherwise known as Balushahi formula, it’s a necessary and tedious undertaking, yet the outcome will make you awesome.
Try out a delicious balushahi recipe with the most uncomplicated instructions.
Steps
1 Done | Mix half cup Maida or any other flour type you are using along with half tablespoon sugar and baking powder in a mixing bowl. |
2 Done | Add in ¼ cup of ghee and mix again. |
3 Done | Next, add ¼ cup of curd to the dough mixture and combine well. |
4 Done | Finally, add ¼ cup of water and mix until the dough takes up a proper form. |
5 Done | Cover the formed dough with a moist cloth for 15 minutes and let it rest. |
6 Done | Start kneading the dough after giving it a 15-minute rest. |
7 Done | Make small balls out of the dough and round them up in the shape of a ball. Make as many as possible. |
8 Done | Create a hole in the center of the round balls with your thumb to give it a doughnut shape. |
9 Done | Heat some oil for frying in a deep pan and fry the dough balls until they turn golden brown and a little crispy. Make sure the heat is not too high, or your balls will burn quickly rather than getting fully cooked. |
10 Done | Create your sugar and water syrup while frying continues. Mix sugar and water in a bowl and cook until it forms into a thick syrup form. Let it cool a little before dipping your fried balls in it. |
11 Done | Take the balls out on an oil-absorbent paper. Let their oil get soaked, and then dip them in the sugar syrup that you prepared beforehand. Make sure fried balls are dropped completely, so syrup reaches deep into them. |
12 Done | Arrange the ready balushahi balls on a non-stick tray and garnish them with some chopped pistachios or cashews. Enjoy the dish with your evening tea. |
