Balushahi is a traditional Indian dessert that once originated from the Indian subcontinent. Balushahis are nothing but deep-fried desi doughnuts that are dunked in a gooey sugar syrup before serving. Our undying love for Indian sweets and desserts has never stopped us from making them at home. Whenever we get a chance and free time at home, we instantly grab the opportunity and start cooking. This tempting Indian sweet is simply prepared by making round balls using a dough, fried in oil or ghee and then dipped in sugar syrup or chasni. Cooking gets easier when you have a complete list of easy-to-remember tips and tricks right by your side. So don’t miss out on these three simple and useful tips and tricks we have shared below. Let's get started.
1. Knead A Soft Yet Flaky Dough
While kneading dough for balushahi, always make sure that your dough is soft rather than tight or firm. You should always knead a soft and a bit flaky dough. You can add a dollop of ghee to the mixture while kneading the dough for softness. Molding the dough into balls becomes easier in the case of a soft dough. So if you want soft yet crispy balushahi at home, consider using this tip.
2. Sugar syrup must be of 1-string consistency
The consistency of the sugar syrup plays an important role as much as making a perfect dough does. After combining all the necessary ingredients, boil the syrup on a low-medium flame until the 1-string consistency is achieved. Another thing to keep in mind is that the consistency can be less than what is mentioned but never more.
3. Fry In Desi Ghee
Always choose to fry your balls of balushahi in rich and desi ghee instead of oil. We recommend this because desi ghee adds a better touch of softness to it. Also, using desi ghee brings out the rich flavours that can make your homemade balushahi ultimately more special and drool-worthy.
Check out this recipe if you wish to try it at home.