Description
Balushahi is a traditional Indian sweet, known for its flaky texture and rich flavor. Made from a simple dough of all-purpose flour, ghee, and curd, these deep-fried dough balls are soaked in a fragrant saffron and cardamom sugar syrup, creating a perfect balance of crispness and sweetness. Garnished with chopped pistachios or almonds, balushahi is an indulgent dessert commonly enjoyed during festivals and special occasions.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour (250 grams)
- ¼ cup ghee (60 grams, semi-solid state)
- ¼ cup curd (60 grams, chilled fresh)
- 8 to 9 tablespoons cold water (as required for kneading)
- 1 pinch salt
- 1 pinch baking soda
- ½ teaspoon baking powder
Sugar Syrup Ingredients
- 1 heaped cup sugar (200 grams)
- ½ cup water
- ½ to 1 teaspoon cardamom powder (adjust to taste)
- 10 to 12 saffron strands
- 2 to 3 drops lemon juice (optional, to prevent crystallization)
For Frying and Garnish
- Oil or ghee for deep frying (as required)
- 1 to 2 tablespoons chopped pistachios or almonds (or preferred nuts)
Instructions
- Creaming the Ghee: Take ¼ cup ghee in a bowl and beat it with a spoon, spatula, or whisk until it becomes smooth, light, and fluffy, with a lighter color. Add ¼ cup chilled fresh curd and whip together till the mixture is light and smooth.
- Making the Dough: Sift 2 cups of all-purpose flour along with a pinch of salt, baking soda, and ½ teaspoon baking powder into the creamed ghee and curd mixture. Lightly mix with a spoon. Gradually sprinkle cold water (8 to 9 tablespoons in total) in parts, mixing gently to bring the ingredients together into a soft dough. Avoid heavy kneading; instead, use light pressure to form the dough. Cover and rest for 15 minutes.
- Preparing Sugar Syrup: In a wide pan or bowl, combine 1 heaped cup sugar and ½ cup water. Heat on low flame, stirring until sugar dissolves. If scum forms, add 1 tablespoon milk and remove impurities. Add cardamom powder and saffron strands, and stir. Simmer on low to medium-low heat until the syrup reaches a sticky ½ to 1 string consistency. Add a few drops of lemon juice to prevent crystallization. Once sticky, turn off the heat and set aside.
- Shaping Balushahi: Heat oil or ghee in a deep kadai or pan on medium heat. Pinch off small to medium-sized portions of dough and lightly roll into balls. Make a slight indentation in the center and optionally flatten them slightly. Prepare 5 to 6 pieces depending on pan size. Keep the remaining dough covered.
- Frying Balushahi: Test oil heat by frying a small dough piece; it should rise gradually. Place the shaped balushahi gently into hot oil (off the flame to avoid splashing), then return to low heat. Fry gently, turning frequently, until golden brown and crisp on all sides, which takes about 12 to 15 minutes. Drain on paper towels. Repeat with remaining dough, keeping shaped pieces covered.
- Soaking in Sugar Syrup: While still warm, place fried balushahi in the warm sugar syrup. Turn gently to coat both sides well. Let soak for 14 to 15 minutes. Remove with tongs and place on a serving dish. Pour the next batch into the same syrup for soaking.
- Garnishing: Sprinkle chopped pistachios (or preferred nuts) over the balushahi and gently press so they stick to the syrup coating. Optionally, add saffron strands, rose petals, or extra cardamom powder for enhanced aroma and presentation.
- Serving and Storage: Serve balushahi fresh as a rich dessert. Store leftovers in an airtight container at room temperature for up to 5 to 6 days. If syrup crystallizes, gently warm with a little water to restore consistency before reuse.
Notes
- Do not knead the dough heavily; gentle mixing is key to the flaky texture.
- Maintain low flame while frying to ensure balushahi cooks evenly and becomes crisp without burning.
- Use a wide pan to provide ample space for frying and soaking in syrup.
- Saffron and cardamom enhance aroma and flavor but can be adjusted based on preference.
- Ghee can be used for frying instead of oil for richer taste.
- Adding lemon juice in sugar syrup helps prevent crystallization.
- Balushahi can be garnished with nuts or edible silver foil (varak) for festive occasions.
- Store in an airtight container at room temperature; refrigeration is not necessary and may affect texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Keywords: Balushahi, Indian sweet, fried dessert, cardamom, saffron, festival sweets, traditional Indian dessert
