BALUSHAHI/ BADUSHA

 BALUSHAHI/ BADUSHA

Balushahi is a traditional dessert originating from the Indian subcontinent. A popular sweet from Indian subcontinent, balushahi is similar to a glazed doughnut in terms of ingredients, but varies with its layered texture and crunchy taste. In north india it is known as balushahi and badusha or badshah in south indian cuisine.. In South India a similar pastry is known as badushah.

Ingredients: 

3 cups Maida/ All purpose flour

1/4 tsp Salt

1/2 tsp Baking soda

1/4 cup Ghee/ Clarified butter (At room temperature)
1/4 cup Yogurt (Chilled)
Ice Cold water (To knead teh dough)

Ghee for frying

For the sugar syrup
2 cups Granulated sugar
1 cup Water
1/2 tsp Cardamom powder

1 pinch Saffron (crushed)

Recipe:

1. Sieve maida, salt and baking soda in a bowl.
2. Add ghee and mix nicely with your finger tips.
3. Add yogurt and mix well.
4. Now add cold water and knead to make a soft dough.
5. Cover the dough and keep aside for 30 minutes.
6. Make 20-22 equal sized roughly shaped balls from the dough.
7. Do not smoothen them much.
8. Press in the centre of the dough ball with your thumb.
9. Heat ghee in a heavy bottom pan.
10. When the ghee is slightly hot, drop the Balushahi in the ghee very gently.
11. Do not heat the ghee too much otherwise the Balushahi will fry from outside but will remain raw from inside.
12. Fry on very low heat till golden brown.
13. Keep changing the sides while frying, but be very gentle.
14. Do not overload the pan.
15. Fry the Balushahi in batches.
16. Each batch will take around 15-20 minutes for frying.
17. Remove from heat once done in a plate and let cool completely.
    

For sugar syrup

1. Heat sugar, water, cardamom powder and saffron in a pan.
2. Do not stir much.
3. Cook till the syrup reaches a 1 string consistency.
4. To check the syrup consistency, take a little syrup in a spoon and let it cool slightly.
5. Touch the syrup with your forefinger.
6. Now touch your forefinger and thumb and pull apart.
7. It should make 1 string.
8. Remove the pan from heat once the syrup reaches the desired consistency.
9. Dip the balushahi in the warm sugar syrup and remove on a plate.
10. Let them dry for 2-3 hours.
11. Garnish with pistachio slivers.

You can store balushahi in an airtight container for up to 2 weeks.

Enjoy and keep showering your love.