Balushahi

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

Method:

• 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.