Diwali Special: Mini Balushahi

Diwali Special: Mini Balushahi

Balushahi is a delicious traditional sweet of India, which is crispy from outside and soft and flaky from inside. It is made on special occasions like festivals, weddings and parties. Since it has a long shelf life and stays good for 3-4 weeks, it can be made well in advance for festivals or functions.

For something so delicious, it has a surprisingly simple recipe.

Ingredients:

  • Maida (all purpose flour) – ½   kg (makes 55 small balushahis)
  • Desi ghee (clarified butter) – 150 ml
  • Baking soda                       – 1 tsp
  • Curd (dahi)                       – 1/2 teacup
  • Chopped pistachios           – 8-10
  • Desi ghee for frying
Mini Balushahi

Mini Balushahi: Ingredients

Note: I used a 175 ml teacup for measuring.

Ingredients to make sugar syrup:

  • Sugar                     – 400 gm
  • Water                      – 100 ml
  • Cardamom powder –  ½ tsp

Method:

  • Sieve the maida and baking soda together.
  • Add 150 ml ghee and rub the mixture till it becomes crumbly.
  • Now add curd and mix well.
  • Add lukewarm water as needed and knead into a stiff smooth dough. Ccover and keep aside for 15-20 minutes.
  • Now, with greased palms knead the dough and divide it into equal portions. Make small lemon size balls out of them.
  • Gently press in the middle with the thumb to make an indentation.

    Mini Balushahi: Gently press in the middle with the thumb to make an indentation.

    Mini Balushahi: Gently press in the middle with the thumb to make an indentation.

  • Heat desi ghee in a heavy bottomed kadhai (wok).
  • When ghee is medium hot put 6-8 balushahis in it. Lower the flame and fry them till they turn golden brown. Drain the balushahi on absorbent paper.

 Sugar syrup:

  • Take sugar and water in a heavy bottom kadhai and on medium flame bring to boil.
  • After 30 seconds switch off the flame.
  • Add cardamom powder and mix well.

Method to soak the balushahi:

  • Soak balushahi in sugar syrup, leave for 2 minutes. Take it out and put on a plate.
  • Immediately garnish with 2-4 chopped pistachios.
  • Let it cool so the syrup coated on the balushahi dries. 
  • Delicious balushahi is ready.
  • Store in an airtight container.
Diwali Special Mini Balushahi: ready to be relished!

Diwali Special Mini Balushahi: ready to be relished!

Note:

  • Make sugar syrup after frying the balushahi as the syrup thickens when it cools.
  • If you like sugar-coated balushahi, leave in sugar syrup for some more time so that a frosty layer forms.

 

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