Balushahi is a popular sweet. It is soft, juicy, and flaky. It is a donut-shaped sweet, coated with sugar syrup. there are some variations in its recipe but this recipe of balushahi/badushah is simple one. You just have to take care in few steps because these steps define the quality of badushah sweet. First of all, you should not knead the dough just mix all the ingredients to well combine them. Secondly, fry them on a low flame. Third, the consistency of the sugar syrup should be thin. Fourth to avoid crystallization add a few drops of lemon juice to sugar syrup.
Nutrients in Balushahi
| Calories | 111 |
| Carbohydrates | 12g |
| Fats | 6g |
| Proteins | 2g |
| Cholesterol | 7 mg |
These are approximate values in balushahi that vary with ingredients.
Here are some more recipes for sweet dishes
Ingredients
-
Balushahi dough
- sugar syrup
- For Granish
Instructions
-
Dough making
- Take ghee in a bowl and beat it with a wired whisk until it becomes soft and fluffy.
- Then add chilled yogurt to it and eat again to make it fluffy.
- Take a sieve and strain all-purpose flour.
- Add all-purpose. flour to the creamed ghee
- Add a pinch of salt, baking soda, and baking powder to all-purpose flour.
- Then add cold water gradually and mix with light hands just to combine all the ingredients. There is no need to knead it.
- If the dough becomes sticky then add 1-2 tbsp of all-purpose flour in it. Sugar syrup making
- Take a pan with a large surface area and add sugar to it. Then add 1/2 cup of water in it and mix well.
- Put in on low flame and heat it.
- If there are impurities in sugar add 1 tbsp of milk, and then remove the scum that forms at the top.
- cook syrup until 1/2 or 1 string consistency.
- Add 2-3 drops of lemon juice to prevent the crystallization of sugar. Frying balushahi
- Take ghee in a kadai and put it on flame before making balushahi.
- Take a small portion of the dough and give it the shape of balushahi and make 5-6 balushahi which can be fried at a time and cover the rest of the dough.
- Do not overcrowd them in ghee because they increased in size upon frying.
- When the color of balushahi becomes golden then remove them from the oil and add into the sugar syrup.
- Change their side soo it absorbs syrup from all sides and place them in syrup for 10-15 minutes.
- Then take them out of the syrup and dish them out in a separate tray and garnish with pistachios.
- Make balushahi of the remaining dough and repeat the procedure.
Notes
Use ghee instead of oil for making balushahi.
Add lemon juice to prevent crystallization.
If upon cooling sugar syrup thickens then add 2-3 tbsp of water and heat it on low flame.