Balushahi Recipe

Introduction to Balushahi

Balushahi is a traditional Indian sweet, with a history that stretches back centuries. This delectable dessert is particularly popular in North India and is often enjoyed during festivals and celebrations. Balushahi is unique due to its flaky and crumbly texture, which is achieved by deep-frying the dough and then soaking it in sugar syrup. Resembling a doughnut but with a taste that is distinctly its own, Balushahi is a testament to the rich culinary heritage of India.

The Origins of Balushahi

The exact origins of Balushahi are unclear, but it is believed to have been invented sometime during the Mughal era. It shares similarities with the South Indian Badusha, though there are slight variations in the recipe and preparation method. Over time, Balushahi has become a staple in North Indian sweets, cherished by generations for its flavor and texture.

Ingredients

• All-purpose flour - 2 cups
• Baking powder - 1/2 teaspoon
• Baking soda - 1/4 teaspoon
• Yogurt - 1/2 cup
• Ghee - 1/2 cup
• Sugar - 2 cups
• Water - 1 cup
• Cardamom powder - 1/2 teaspoon
• Saffron strands - a few
• Pistachios or almonds chopped - for garnishing
• Oil or additional ghee for deep frying

Preparation

Preparing the Dough

1. In a large bowl, sift together all-purpose flour, baking powder, and baking soda.
2. Add ghee to the dry ingredients and mix well using your fingers until you achieve a crumbly texture.
3. Incorporate the yogurt into the mixture to form a smooth, soft dough. Do not over-knead the dough, as you want to maintain the flaky texture of the Balushahi.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Making the Sugar Syrup

1. In a pot, combine sugar and water and bring it to a boil.
2. Add cardamom powder and a few strands of saffron to enhance the flavor of the syrup.
3. Allow the syrup to simmer until it reaches a one-string consistency.
4. Once the syrup is ready, keep it warm by covering it.

Cooking Process

Shaping and Frying the Balushahi

1. Divide the dough into equal portions, shaping each into a smooth ball.
2. Gently flatten the balls and make a small indentation in the center of each with your thumb.
3. Heat oil or ghee in a deep pan for frying. The oil should be medium hot.
4. Carefully slide in the shaped dough pieces, a few at a time, making sure not to overcrowd the pan.
5. Fry on low heat until they turn golden brown, ensuring they are cooked through. Frying on low heat helps maintain the flaky texture.
6. Once fried, remove them and drain on paper towels to remove excess oil.

Soaking in Sugar Syrup

1. While the Balushahi is still warm, immerse them in the warm sugar syrup for a few minutes to allow them to soak up the syrup.
2. Ensure they are well-coated before removing them from the syrup and placing them on a serving plate.

Enjoying Balushahi

Balushahi can be served at room temperature or slightly warm. Garnish with chopped pistachios or almonds for an added crunch. Known for its indulgent flavor and delicate texture, Balushahi is perfect as a festive treat, but can also be enjoyed as a delightful end to any meal.

To fully savor its flavors, pair it with a cup of chai or coffee, or enjoy it on its own during any time of the day. Each bite of Balushahi brings a rich, buttery mouthfeel with a hint of cardamom and saffron, making it a favorite among sweet enthusiasts.