Balushahi is a traditional mithai which very popular in India, Pakistan, Nepal and Bangladesh. It is similar to a glazed doughnut in term of ingredients but difference in texture and taste. In South India, is known as Badushah.
Balushahis are deep fried pasty made of maida flour, curd and butter and dipped in sugar syrup. This month Sweet Fantasy Club choose Balushahi for SFC Feb’15 under Indian Mithai category. It’s a perfect dessert or mithai for Indian festivals like Holi, Diwali and more.
Cooking Time: 30 Minutes
Servings: 10 Pieces
Category: Indian Sweets
250gm Maida/ APF
1/4 Tsp. Baking Powder
Pinch of Baking Soda
50gm Desi Ghee
Oil or Ghee for deep frying
For Sugar Syrup
2 Cup Sugar
1 Cup Water
1 Tsp. Cardamom Powder
Chopped Pistachios for garnishing
Sieve the maida, baking powder and baking soda together. Add ghee and mix it with hands to form a crumble mixture. Add curd and mix it gently and keep aside for 20 minutes and cover it with dump clothe (don’t knead it more or overwork with dough). Divide the dough into equal portions and give the round flatten shaped disc and make a depression with your thumb in the middle.
Heat the sufficient oil in wok and when oil is hot enough, add the discs in oil and fry them on low flame. After few minutes thy will rise up. Fry them till to golden on both sides. Drain them on separate plate.
Meanwhile mix the sugar, water and cardamom together in sauce pan to prepare sugar syrup. Once the sugar syrup reaches one string consistency, switch off the flame. Dissolve the balushahi into sugar syrup atleast for 10 minutes. Gently remove them and garnish with chopped pistachios.
Notes: The dough discs will have cracks on edges; it helps the sugar syrup to soak into them.
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