Balushahi is a popular Indian sweet prepared for special celebrations, in festivals as well in wedding feasts. Balushahi is readily available in sweet shops but it is more fun to prepare it at home.
Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnuts in terms of ingredients, but differs in texture and taste.
Try out this special recipe on festivals like Rakshabandhan, Janamashtami, Diwali and even get together and parties to impress your family and friends.
Preparation Time: 10 mins
Cook Time: 30 mins
Rest Time: 30 mins
Type: Desserts/ Sweets
Serve: 16 Pieces
For Balushahi Dough:
- 1 & 1/2 cups all Purpose flour ( Maida)
- 1/2 cup Rawa ( Semolina)
- 1/4 cup Ghee ( Clarified Butter)
- 1/4 cup fresh Curd
- 1 tbsp Condense milk
- 2 tbsp Milk Powder
- Milk for kneading or as required
- Pinch of salt
- Pinch baking soda
For sugar syrup:
- 1 & 1/2 cup sugar
- 1 cup water
- 1/2 tsp cardamom powder – add as required
- Few drops of lemon juice – optional
- Oil or ghee for deep frying, as required
- Chopped Pistachios or Almonds, Cashew Nuts
Method of Preparation:
- Take a large mixing bowl.
- Add Maida, Rawa, Ghee, Condense milk, Milk Powder, Curd, Salt and Baking Soda.
- Mix it well.
- Now add Milk (as if required).
- Mix and combine everything to form soft dough.
- Cover the dough and keep aside for 30 minutes.
- Use light pressure from hands and form dough. Do not knead heavily or if required then knead very lightly.
Sugar Syrup Preparation:
- Let’s prepare sugar syrup.
- In a large vessel, take sugar and water.
- Stir well till the sugar dissolves completely and boil it on low flame, till the sugar syrup turns sticky.
- Add 1/2 tsp cardamom powder and lemon juice.
- Stir well and switch off the flame.
- The sugar syrup is ready. Keep aside and cover it with lid.
How to make Balushahi:
- Take prepared dough and divide into four parts.
- Now take one part and roll it gently and lightly between your palms.
- Divide one part into four equal portions and shape into smooth balls.
- Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Keep the balls covered.
- Heat the sufficient oil in kadai on medium flame.
- Gently slide in the prepared dough balls, three or four at a time, and deep-fry on low flame.
- Gradually the Balushahi will start floating to the top. Turn gently and fry the other side till golden. Set aside to cool, till they reach room temperature.
How to soak Balushahi in Sugar syrup:
- After that soak all the Balushahi in warm sugar syrup to absorb the sweetness.
- With the help of spoon or tongs coat Balushahi with sugar syrup nicely.
- Gently remove the balushahi from the sugar syrup and place on a serving plate. Decorate with the pistachios or almonds, cashew nuts.
- Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi.
- Your Balushahi is ready. Enjoy the dessert!
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