Balushahi: Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah. Balushahis are made of refined flour (maida flour), and are deep-fried in clarified butter and then dipped in sugar syrup.
Ingredients (serves 4):
- 1 1/2 cups refined flour (maida)
- 1/4 tsp soda bicarbonate
- 4 tbsp ghee (clarified butter)
- 6 tbsp yogurt, whisked
- 2 cups sugar
- 2 tbsp milk
- Oil, for deep frying
- Water, as required
- 4-5 almonds, finely chopped
- Sift together the flour and soda bicarbonate into a large bowl.
- Rub four tablespoons of ghee into the flour mixture with your fingertips till the mixture resembles breadcrumbs.
- Add in the beaten yogurt.
- Knead the mixture into soft dough.
- Cover the dough with a damp cloth and allow it to rest for forty-five minutes.
- Divide the dough into twelve equal portions and shape into smooth balls.
Note: Take care not to overwork the dough.
- Make a slight dent in the centre of the ball with your thumb.
- Keep the balls covered with damp cloth.
- Heat the oil in a non-stick kadai on medium-low heat.
- Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat.
- Gradually the balushahi will start floating to the top.
- Turn gently and fry the other side till golden.
Note: The entire process may take around half an hour to forty-five minutes.
- Remove the fried balushahi with a slotted spoon and drain on absorbent paper.
- Set aside to cool down to room temperature.
- Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves.
- Add the milk to the cooking syrup.
- Collect the scum which rises to the surface with a ladle and discard.
- Continue to cook till the syrup attains a two-string consistency.
- Remove the syrup from heat.
- Soak the cooled balushahi in the sugar syrup for two hours.
- Gently remove the balushahi from the sugar syrup and place on a serving plate.
- Decorate with chopped almonds.
- Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi.
- Serve the balushahi at room temperature.
If you have any queries regarding the Balushahi recipe, please leave a comment.