Balushahi sweet is a delicious deep fried traditional sweet recipe made with flour, ghee and yogurt, then dipped in sugar syrup for glazing. Crisp, flaky and moist within, an ultimate Indian sweet for Diwali or any festivals
to prepare balushahi at home
- 3 cups (350 grams), Maida (All-purpose flour)
- 5 tablespoons leveled, curd, whisked well (ice cold)
- 1/2 teaspoon baking soda
- 5 tablespoons leveled, ghee
- A pinch of crushed saffron (optional)
- 6-7 tablespoons, ice cold water
- Ghee or oil for deep frying
For Sugar Syrup
- 2&1/2 cups sugar
- 1&1/4 cup water
- A pinch of saffron
- 1/2 teaspoon cardamom powder
- Slivered pistachios and silver wark for garnish
how to make balushahi recipe (badusha recipe)
- To make sugar syrup, firstly, in a pan, combine sugar, water and bring it to a boil.
- Then, add saffron cardamom powder, few drops of lemon and simmer for few minutes until it reaches one string consistency. To check one string, put a drop of syrup in a bowl and touch it with your index finger and thumb. Now, when you stck you finger and thumb together, it should be sticky and when you open it, syrup will form a thin single string. Then, switch off the flame, cover and set it aside.
- To begin with, first, in a bowl, combine, flour, soda, crushed saffron and ghee
- Then, start mixing the mixture with fingers such that it resembles coarse crumbs. When you take the mixture in your hand, it should hold the shape of fist.
- Then, add yoghurt and mix nicely
- Add ice cold water, knead such that it just come together to form a dough. Do not work too much on the dough as it need not be smooth. The consistency of the dough should be medium soft
- Cover the dough and keep it aside for 30-45 minutes.
- Once the dough is ready, divide the dough into equal small lemon sized ball, balls need not be smooth.
- Make an indentation (not a hole but press it) in the centre with your thumb
- Repeat the same for all the balls.
- In a kadhai or deep bottom pan heat ghee. Be sure to check that ghee it not hot but melted well and warm. We do not need hot ghee to fry the balu shahis.
- When the ghee is warm, carefully slide-in the badusha. You can check here in the step images, how the ghee is still and not bubbling when we drop in the balu shahi
- After a few seconds, gradually badushas will start puffing up and float on the top. Please do not over load the pan while frying as they increase a bit in size.
- Fry on very low heat until equally golden brown from all the sides. Frying each batch of balu shahis will take approx 20-25 minutes depending upon the size you make. Once they are beautiful golden brown, take them out and allow it to cool a bit. Then, repeat the same for all the batches. But, before adding the next batch of badhusha, switch off the flame for couple minutes. This step helps to bring back the temperature ghee from hot to warm. The again switch on the flame to low and then fry another batch.
- Finally, dip the fried balushahis in warm sugar syrup for about a minute or 2.
- Carefully, take them out from the syrup and keep them on the tray or a plate for few minutes.
- Garnish balushahi with slivered pistachios and silver wark.
- Always use ice cold water to knead the dough
- Please do not fry balushahi on high as it will not puff up, will remain uncooked within and over browned from out. At any point, do not increase the flame while frying them
- If the dough is too hard or tight, you may add 1-2 tablespoon of more ice cold and knead. DO not add to much water at a time.
- Do not worry if the sugar in the syrup crystallizes, heat it up again and proceed.
- Balushahi (badusha sweet) can easily be stored in a clean airtight container for up to 3 weeks
Keywords: Traditional Balushahi, Balushahi Recipe, Badusha Sweet