Balushahi/Badusha/Makhan Bada

Name: Balushahi/Badusha/Makhan Bada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15
Cuisine: Indian
Ingredients: 1 cup Water; 2 cup Sugar; 4 Green Cardamom (slit open)); 1 pinch Orange food colour; 2.5 cup All-purpose Flour (Maida); 1 pinch Salt; 1 tsp Baking Powder; 0.5 cup Ghee; 0.5 cup Water; Oil (for frying); Almonds (chopped/coarse ground))

Balushahi is a traditional Indian dessert loved by all. It is a sweet and flaky dessert usually made during festivals and special occasions. This delightful dessert is crispy on the outside, soft on the inside, and drenched in syrupy goodness that will leave you wanting more and impress your family and friends.

Green Cardamom (slit open))

All-purpose Flour (Maida)

Almonds (chopped/coarse ground))

Calories

118.0kcal (5.9%)

Protein

1.7g (3.34%)

Sugars

13.3g (26.66%)

Step 1

Put the sugar and water in a saucepan and place it on medium to high heat. When it boils, add crushed green cardamons and stir until the sugar dissolves completely.

Step 2

Cook until a slightly sticky consistency is formed (8-10 minutes approx). To test the thickness of the syrup, take a spoonful of syrup and pour it back into the pan. The last drop of the syrup should take a little time to drop back.

Step 3

Add orange food colour, mix, and set aside.

Step 1

Mix all-purpose flour, salt, and baking powder in a mixing bowl.

Step 2

Add ghee to the flour mixture and mix with light hands until it becomes crumbly.

Step 3

Gradually add water to the flour mixture while mixing with light hands to form a dough. Avoid over-kneading the dough.

Step 4

Cover the dough and let it rest for 15-20 minutes.

Step 5

Divide the dough into equal-sized balls.

Step 6

Flatten each ball slightly with your palm and make a hole in the centre.

Step 7

Heat oil in a flat, heavy-bottomed pan on low flame.

Step 8

Add the balls to the pan and fry for 4-5 minutes on low flame.

Step 9

Gently flip the balls and increase the heat from low to medium. Fry until they turn golden brown from all sides (15-20 minutes approx).

Step 10

Once golden brown, remove the balushahi with a slotted spoon and place them on a paper towel to absorb excess oil.

Step 11

Dip each balushahi in warm sugar syrup for 5-7 minutes to ensure they are well-soaked and slightly juicy.

Step 12

Remove them to a wire rack or a plate to cool and let the sugar syrup dry.

Step 13

Garnish with dry fruits and serve.

Calories

118.0kcal (5.9%)

Protein

1.7g (3.34%)

Sugars

13.3g (26.66%)

Avoid making the dough too soft or hard, as it can affect the final texture of this sweet delicacy. Instead, ensure that the dough is firm yet flexible, which will help produce tender and scrumptious Balushahi.

To obtain a desirable golden hue and to ensure uniform cooking of the Balushahi, it is advisable to start frying them on low heat and then gradually increase the heat to low-medium.

Be careful while frying the Balushahi, as they can burn quickly if the heat is too high.

If you prefer a less sweet version of Balushahi, you can reduce the amount of sugar in the syrup.

Make sure the sugar syrup is warm before dipping the Balushahi in it. It will help the Balushahi absorb the syrup better.

For garnishing, you can use any dry fruits like pistachios, almonds, or cashews.

This recipe will yield approximately 15-20 Balushahi, depending on the size of the balls.

How do I make Balushahi crispy on the outside and soft on the inside?

To achieve the perfect texture for Balushahi, ensure you fry them on low heat initially to cook them through without burning. After a few minutes, increase the heat to medium to achieve a golden brown color. This method helps create a crispy exterior while keeping the inside soft and flaky.

Can I make Balushahi gluten-free, and what substitutions can I use?

Yes, you can make Balushahi gluten-free by substituting all-purpose flour (maida) with a gluten-free flour blend or almond flour. Keep in mind that the texture may vary slightly, so you might need to adjust the amount of water to achieve the right dough consistency.

What is the best way to store leftover Balushahi?

To store leftover Balushahi, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to bring them back to room temperature before serving to enjoy their delightful texture.

What can I pair with Balushahi for a festive dessert platter?

Balushahi pairs wonderfully with other Indian sweets like Gulab Jamun, Jalebi, or Kaju Katli. You can also serve it alongside a cup of masala chai or coffee to balance the sweetness and enhance the overall dessert experience.

How can I tell when the sugar syrup for Balushahi is ready?

To check if the sugar syrup is ready, you can perform the 'drop test.' Take a spoonful of syrup and pour it back into the pan; the last drop should take a little time to drop back. This indicates that the syrup has reached a slightly sticky consistency, perfect for soaking the Balushahi.