Ingredients

2 cups all-purpose flour (250 grams)

¼ cup ghee (60 grams, semi-solid)

¼ cup curd (60 grams)

8 to 9 tablespoons cold water (for kneading, as required)

1 pinch salt

1 pinch baking soda

½ teaspoon baking powder

1 heaped cup sugar (200 grams)

½ cup water

½ to 1 teaspoon cardamom powder

10 to 12 saffron strands

2 to 3 drops lemon juice (optional)

Oil or ghee (for deep frying, as required)

1 to 2 tablespoons chopped pistachios (or almonds or preferred nuts)

Instructions

Step 1: In a bowl, cream ¼ cup ghee by beating it until smooth, light, and fluffy. Add ¼ cup chilled fresh curd and whip again until the mixture is light and smooth.

Step 2: Sift the all-purpose flour with salt, baking soda, and baking powder directly into the creamed ghee and curd mixture. Mix lightly using a spoon or spatula.

Step 3: Gradually add cold water in small portions (8 to 9 tablespoons), mixing gently to form a soft dough. Avoid heavy kneading; just bring the dough together with light pressure. Cover and rest for 15 minutes.

Step 4: Meanwhile, prepare the sugar syrup by combining sugar and ½ cup water in a pan. Heat on low, stirring until sugar dissolves. Add cardamom powder and saffron strands. Simmer gently until the syrup has a sticky, half-string consistency. Add lemon juice drops if needed to prevent crystallization, then remove from heat.

Step 5: Heat oil or ghee in a deep pan over medium heat for frying. Test the temperature by dropping a small piece of dough; it should rise slowly to the surface.

Step 6: Pinch small to medium balls from the dough and gently roll between palms. Make a small indentation in the center of each ball. Fry 5 to 7 pieces at a time on low heat, turning frequently, until golden and crisp (about 12 to 15 minutes).

Step 7: Drain fried balushahi on paper towels. While still hot, immerse them in the warm sugar syrup, turning to coat both sides. Let soak for 14 to 15 minutes.

Step 8: Remove the soaked balushahi with tongs and place on a serving tray. Sprinkle with chopped pistachios, pressing gently to help nuts stick. Repeat frying and soaking remaining dough balls until all are done.

Step 9: If sugar syrup crystallizes during the process, warm it gently with a little water before using again. Serve balushahi as a delicious sweet treat.

Tips & Variations

Use ghee instead of oil for a richer flavor and aroma.

Adding rose petals or extra saffron strands on top enhances presentation and fragrance.

Do not over-knead the dough; this keeps the balushahi flaky and tender.

Adjust cardamom powder according to your taste preferences.

For nuttier flavor, try almonds or cashews instead of pistachios.

FAQs

Can I use baking powder alone instead of baking soda and baking powder?

While baking powder can sometimes replace baking soda, using both as per the recipe ensures the right texture and rise for balushahi. Baking soda helps in browning and crispness, so it’s best to follow the original ingredient proportions.

What if my sugar syrup becomes too thick or crystallizes?

If the syrup thickens too much or crystallizes, gently heat it with a few tablespoons of water to dissolve the crystals and return it to the right consistency before soaking the balushahi.