BALUSHAHI/ BADUSHA

Balushahi is most popular and tasty sweet of North India.As you easily get balushahi in all sweet or mithai shops. This is the one of the favourite mithai of all. So, I made this balushahi at my home, when he wants to eat something sweet.

If you are a beginner then must try. This is very easy recipe. Less ingredients are used to made this simple and yummy sweet which you made quickly at your home.

In festivals, weddings or any occasions balushahi is sever as one of the main sweets.

In Mughal time this was the popular sweet in Mughal cuisines. It named balu is stand for, its resemble to sand, its look like shine sand.

In south India this round shape, flaky, moist, golden brown colored sweet is known as Badusha.

Balushahi also named as Indian doughnuts, but this is little different from doughnuts, it is crispy outside and moist inside where as doughnuts are soft both inside and outside.

You can make perfect balushahi at home by follow this simple tips.

To make dough, don’t knead the dough of balushahi. Only mix and combine all the ingredient together.

When you fry the balushahi, oil should on medium to low heat. By putting a small piece of dough in oil you can check the temperature of oil, the small piece take few seconds to float on oil with little bubuls.

Consistency of the sugar syrup should be 1 string. To make perfect sugar syrup take 1 cup sugar and ½ cup water.

Sugar syrup should be warm when you put fried balushahi.

Let get start to make perfect balushahi.

INGREDIENTS:

For making balushahi dough

Flour/ Maida                  – 2 Cup

Oil or melted ghee          – 1/4 Cup 

Salt                                    – 1 Pinch

Baking soda                    – 1/4 Teaspoon

Ghee or oil                      – For frying

For sugar syrup

Sugar                                – 1 Cup

Water                               -1/2 Cup

Milk                                  -1 -2 Tablespoon

Green cardamom           -1/2 Teaspoon

Lemon juice                     – 1/4 Teaspoon

METHOD

1. Take a big mixing bowl add 1 cup flour/maida, salt, baking soda and ghee mix well all the ingredients.
2. Add little water or as per requirement mix with light hand cover and keep 1 hour for rest.
3. After 1 hour dough has rested take a pinch of small balls from the dough. Roll between your palms lightly and make a hole or depression in the centre with your thumb. Don’t make smooth ball, pinch it only inwards to pleated the edge.
4.  Flatten them slightly to look like halwai style, cover the remaining dough to keep it soft.
5. Heat oil or ghee in a kadhai on medium flame put a small tiny piece of dough to check the oil perfect heat or not.
6. Deep fry the balushahi on low heat.
7. Put 6-7 balushahi dough in kadhai according to its capacity.
8. Fry both the side, till its turn golden brown in colour, it will take approx 12-15 minutes to cook.
9. Drain the extra oil, put them on kitchen towel.
10. Now put the balushahi into warm sugar syrup coat both the sides, soak for 3-5 minutes.
11. Garnished with some chopped nuts of your choice. And now server this delicious sweet.

Making sugar syrup:

1. Take 1 cup of sugar and 1/2 cup water in kadhai or pan with large surface area, so balushahi soak easily in sugar syrup.
2. Cook on low flame, stir sugar so it get dissolves.
3. Add 1 or 2 tablespoon milk to clean the impurities and remove it.
4. Now add ½ teaspoon green cardamom powder for giving a nice flavour and smell.
5. Add ¼ teaspoon or few drops of lemon juice to avoid crystallisation of sugar syrup.
6. Cook on low flame to become sticky or cook it 1 string consistency in the syrup. You can take a drop in your finger to check the 1 string or you feel it sticky, it should be 1 string consistency then remove it from flame.

Note:

1. To make perfect flaky balushahi it is important to mix the dough lightly for this recipe.
2. Do not knead the dough like roti only combine all the ingredients together.
3. Make sure flame should be low while you deep fry the balushahi.
4. If you use pure ghee instead of oil for fry, its makes your balushahi sweet more delicious.
5. Consistency of sugar syrup is also very important to make thegood texture of balushahi sweet, if sugar syrup thicker then it formed a thick  or crystallised layer on top of your sweet.
6. If sugar syrup is thin then your balushahi get soft from outside like gulab jamun.
7. So it very important to prepare 1 string consistency sugar syrup to make perfect halwai style balushahi.

This raksha bandhan enjoy easily home made balushahi recipe with your love one.

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