About balushahi recipe
Balushahi is a popular Indian sweet, especially made during festivals and special occasions. Its taste and texture make it distinct and special compared to other sweets. Balushahi is round in shape and has a slightly crispy, golden appearance.
It is made from flour, ghee, and yogurt, which gives it a light and crispy texture. The process of making Balushahi involves first mixing the flour, ghee, and yogurt to prepare a soft dough.
Then, small balls are made from this dough and fried on low heat so that they cook thoroughly from the inside. After frying, these balls are dipped in sugar syrup, making them sweet and delicious.
After dipping in the sugar syrup, Balushahi is left for some time to allow the syrup to soak in properly. It is usually garnished with dry fruits like almonds or pistachios, which enhance its beauty and taste. The flavor of Balushahi is perfectly sweet and crispy, melting in the mouth as soon as you take a bite.
Balushahi is known by different names in various regions of India. In North India, it is called ‘Balushahi’, while in South India, it is referred to as ‘Badusha’. The method of preparation may have slight variations, but its core ingredients and taste remain the same.
The popularity of Balushahi is also due to its ability to stay fresh for a long time. This sweet remains safe and does not spoil for several days, making it a favorite during festivals and trips. Balushahi is not only delicious but also attracts people with its specially crafted shape and golden color.
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Subtitle
About balushahi recipe
Ingredients
How to make balushahi or badusha
Tips and FAQ
Ingredients
Flour: 1 cup
Baking Soda: 1/4 teaspoon
Yogurt: 4 tablespoons
Oil: 2/3 cup
Pistachios: For garnishing
Sugar: 1 cup
Water: As needed to soak the sugar
How to make balushahi or badusha
To make Balushahi, first, take a bowl and add flour, baking soda, and oil. Mix them by hand until the mixture resembles breadcrumbs. Now, add the whisked yogurt and prepare a soft dough. Once the dough is ready, cover it with a damp cloth and let it rest for 30 minutes. After 30 minutes, divide the dough into equal, small balls.
Now, fry these balls in a kadhai on very low heat until they turn golden brown. Once fried, remove them and let them cool. On the other hand, for the sugar syrup, mix sugar and water and prepare a one-string consistency syrup. Once the Balushahi cools down, dip it into the syrup to let it soak well. After soaking, place the Balushahi on a plate and garnish with chopped pistachios before serving.
Tips
Make sure not to overwork the dough while kneading it.
If you take time in frying the Balushahi, cover the dough with a damp cloth to prevent it from forming a crust.
Balushahi should be fried on very low heat. If you fry it on high heat or in very hot oil, the outside will cook, but the inside will remain raw. For the sugar syrup, add just enough water to soak the sugar, then cook it on low heat to prepare the syrup.
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