- Take ¼ cup ghee (60 grams) in a bowl.
- With a spoon or spatula or a small wired whisk, beat the ghee till it is smooth, light and fluffy. Its color will also lighten.
- Add ¼ cup chilled fresh curd (dahi) – 60 grams.
- Again with a spoon or spatula or a small wired whisk, mix and whip the curd with the creamed ghee.
- Cream till light and smooth.
- Now using a sieve, take 2 cups maida (250 grams all purpose flour) in it. Place it on the bowl itself. You can also sift the flour separately in a plate or tray.
- Add 1 pinch salt, 1 pinch baking soda and ½ teaspoon baking powder
- Sift directly in the creamed ghee and curd.
- Mix the flour lightly with the creamed ghee and curd using a spoon or spatula.
- Sprinkle some cold water in parts and begin to mix it. Overall you can use 8 to 9 tablespoons cold water. Add 2 to 3 tablespoons water at a time and mix. If the curd used has more whey, then less water will be required.
- Mix and combine everything to form a soft dough. Do not knead. Just mix and bring everything together to a dough. In case the dough becomes sticky, then add 1 to 2 tablespoons flour. cover the dough and keep aside for 15 minutes. Use light pressure from hands and form a dough. Do not knead heavily or if required then knead very lightly.
- Meanwhile make sugar syrup. While frying also you can make sugar syrup. Take 200 grams sugar or 1 heaped cup of sugar in a pan or bowl. Use a bowl or pan with more surface area so that the balushahi can get enough space for soaking.
- Add ½ cup water.Mix.
- Place the pan on a low flame.
- Using a spoon stir the sugar so that it dissolves. If there are impurities in the sugar syrup, then add 1 tablespoon milk. Remove the scum that forms at the top.
- When all the sugar has dissolved, add ½ to 1 teaspoon cardamom powder.
- Add 10 to 12 saffron strands. Stir again.
- Simmer the sugar solution on a low to medium-low flame. Do stir occasionally. To avoid crystallisation of sugar, you can add some drops of lemon juice.
- Simmer till the syrup becomes sticky or you get ½ string consistency in the syrup. You can even cook it till 1 string consistency.
- Before frying balushahi, you can begin to heat oil in a kadai or pan on a medium flame. Do use a kadai with handles at the sides. You can also use ghee instead of oil to fry balushahi.
- Then make an indent or depression in them. You can flatten them slightly if you want. Cover remaining badusha dough and keep aside. Make 5 to 6 badhusha depending on size of kadai.
- Begin to fry badusha on a low flame.
- fry balushahi till golden and crisp.
- After a couple of minutes, when fried balushahi are still hot, place them in the hot or warm sugar syrup.
- Do follow the recipe exactly and without making any changes. The recipe yields about 17 balushahi or badusha. I had made recently again, so took pics this time. Badusha can be made during festivals like Diwali or for any celebratory occasion.
- Serve it hot
Nice to enjoy during your holiday tours.
Balushahi newly made
#ValentineMe
By Nonika Gupta
Feb, 13th
657
Servings
8 persons
Cook Time
30 minutes
Ingredients
0 - 2
Ingredients
- Refined flour (maida) 1 1/2 cups Soda bicarbonate
- Refined flour (maida) 1 1/2 cups Soda bicarbonate
Instructions
Notes/Tips
Place the balushahi on kitchen paper towels. when the first batch is getting fried, you can make balushahi from the dough and keep them ready to fry in the second round. Keep them covered with a kitchen napkin. Then fry the second batch of balushahi in the same way the first batch was fried
