Balushahi

• Servings:
• Making sugar  syrup time: 8-10 minutes.
• Making dough time: 4-5 minutes.
• Frying time: 15-20 minutes.
• Total time: 35 minutes.

It is a popular treat during festivals and celebrations across India, known for its indulgent taste and satisfying bite. This sweets is typically garnished with cardamom and dry fruits like pistachios or/ and almonds.

It is a traditional Indian sweets, popular for its flaky texture. Made from the dough of refined flour (maida) and ghee, it is deep-fried to a golden brown and then soaked in sugar syrup, giving it a crispy outside and soft, syrupy inside.

Each festival has its own unique set of exclusive dishes and it is so with Dipawali too. The festival is not complete without bunch of traditional sweets; Balushahi is one of them…

Relatives and friends get –together and enjoy the homemade sweets. May the divine light of Diwali spread happiness, peace and prosperity into your life: SHUBH DIPAWALI!

Ingredient:

• Maida (refined flour): 500 gm
• Ghee (clarified butter): 200 ml
• Baking soda (soda bi carb): 1 pinch
• Yogurt (Curd): 200 gm
• Ghee: ½ litre (for deep frying)

For sugar syrup:

• Sugar: 400 gm
• Water: 100-150 ml

For decoration:

• Chandi ka varak: As per requirement
• Pistachio: 10-12 no.
• Green cardamom powder: ½ teaspoon

Preparation:

1. Slice the Pistachio, keep aside.
2. Take a large pan, put sugar and water in it, bring it to boil, allow it (syrup) to boil for 3-4 minutes. Keep aside. Sugar syrup is ready.
3. Add cardamom powder, mix well, keep aside.

Method:

For making dough:

1. Take a wide vessel; pour Maida, ghee and baking soda; Mix well by rubbing between palms.
2. Knead them adding curd in small quantity, till the dough becomes soft (The dough can be made in food processor also), cover and Keep aside, to be used after 20-30 minutes.

For making Balushahi:

1. Divide the dough into 12-15 part; make small balls and press the ball in the centre with finger.
2. Now, the raw Balushahi is ready to fry.
3. Heat ghee in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil, it should come up slowly).
4. Deep fry it on medium to low heat, do not turn over the side, it will break in pieces (it is necessary to emerge fully into the ghee during deep frying).
5. Fry till it becomes golden brown, Take it out and allow cooling.
6. Dip it into the sugar syrup. After couple of minutes, take out pieces on strainer to get rid of extra sugar syrup, now Balushahi is ready.
7. Garnish with Pistachio slices and chandi ka varak.
8.  Now, awesome and delicious Balushahi is ready to offer the goddess Lakshmi.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Balushahi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.