Balushahi is a traditional Indian sweet that is flaky on the outside and soft on the inside. It is often enjoyed during festivals and special occasions.
Ingredients
For the Balushahi
- 2cupall-purpose flour
- 1tbspghee
- 1cupyogurt
- 1tspbaking soda
- 1cupsugar
- 1cupwater
- 1pinchcardamom powder
- 1cupoil for frying
Nutrition (per serving)
Calories
319.0kcal (15.95%)
Protein
3.6g (7.2%)
Carbs
39.2g (14.25%)
Sugars
18.0g (36%)
Healthy Fat
6.0g
Unhealthy Fat
6.6g
% Daily Value based on a 2000 calorie diet
How to make Balushahi
Preparing the Dough
In a mixing bowl, combine all-purpose flour, ghee, and baking soda. Mix well.
Add yogurt to the flour mixture and knead to form a soft dough. Cover and let it rest for 15 minutes.
Frying the Balushahi
Divide the dough into small balls and flatten them slightly.
Heat oil in a pan over medium heat. Fry the flattened dough pieces until golden brown on both sides.
Preparing the Sugar Syrup
In a separate pot, combine sugar and water. Bring to a boil and cook until it reaches a one-string consistency.
Add cardamom powder to the syrup and mix well.
Final Assembly
Once the Balushahi is fried, dip them in the sugar syrup for a few seconds.
Remove and let them cool on a wire rack.
Nutrition (per serving)
Nutrition (per serving)
Calories
319.0kcal (15.95%)
Protein
3.6g (7.2%)
Carbs
39.2g (14.25%)
Sugars
18.0g (36%)
Healthy Fat
6.0g
Unhealthy Fat
6.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not overcrowd the pan while frying to maintain the temperature of the oil.
FAQS
How do I make Balushahi crispy on the outside and soft on the inside?
To achieve the perfect texture for Balushahi, ensure that you fry them at medium heat. Frying at too high a temperature can cause the outside to burn while leaving the inside undercooked. Additionally, allowing the dough to rest for 15 minutes after kneading helps in developing the right consistency.
Can I make Balushahi gluten-free, and what substitutions should I use?
Yes, you can make gluten-free Balushahi by substituting all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum to help with the texture. You may also need to adjust the amount of yogurt slightly 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 make sure to bring them back to room temperature before serving for the best texture.
What can I pair with Balushahi for a festive dessert platter?
Balushahi pairs wonderfully with other Indian sweets like Gulab Jamun or Jalebi. You can also serve it alongside a cup of masala chai or coffee to enhance the flavors. Adding some nuts or dried fruits as a garnish can elevate your dessert platter even further.
How do I know when the sugar syrup for Balushahi is at the right consistency?
The sugar syrup for Balushahi should reach a one-string consistency, which means that when you take a drop of syrup between your fingers, it forms a single thread. This usually occurs after boiling for about 5-10 minutes, but keep an eye on it to avoid overcooking.
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Suman Yadav
(@sumansauthenticrecipe)
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe...
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