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.
- 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
Note: I used a 175 ml teacup for measuring.
Ingredients to make sugar syrup:
- Sugar – 400 gm
- Water – 100 ml
- Cardamom powder – ½ tsp
- 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.
- 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.
- 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.
- 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.