Balushahi is a renowned North Indian sweet which is also known as Badusha or Badhusha in South India. Crisp outside, soft and slightly flaky inside, Balushahi is one of the sweet dishes which is always served in almost all the mithai shops in India.
Badusha can also be stored in an air-tight container to serve later. It can be kept at room temperature for 5 to 6 days. Here’s how to make this sweet dish at home.
Cooking Time: 1 hour
Servings: 14 pieces
Ingredients:
- 1.5 cups All purpose Flour Maida
- 1/4 tsp Baking Soda
- 1/4 cup Ghee
- 1/4 cup Curds Yogurt
- Water
- Enough to deep fry Cooking Oil
For sugar syrup:
- 1.5 cups Sugar
- 3/4 cup Water
- 1/4 tsp Cardamom Powder
- 1 tsp Lemon Juice
Method:
- Take a big bowl and add maida and baking soda to it. Sieve it together for a while
- After some time put ghee in the same bowl. Mix the ingredients with your fingers so that maida doesn't create any gluten
- Once maida forms a crumbled shape when you hold it in your first add curd to it
- Now, combine the curd with crumbled maida. Add some water and form dough. Do not knead the dough, just blend it so that they are combined. Once done, cover it with a damp cloth and let it rest for approximately 20 minutes
- Now let us prepare sugar syrup, put sugar in a cooking pan and pour 3/4 cup of water into it
- Cook the sugar syrup on medium flame. Keep cooking until it reaches one string consistency. To test the consistency and check whether it forms a single string, take a drop of syrup between the index finger and thumb. Once done, put cardamom powder and lemon and leave it covered
- Mix the dough once again after leaving it aside for a while. It will not showcase a smooth texture, so do not worry about it. Now pinch a marble-sized dough and form a ball and flatten it. Once done, make a hole in the centre
- Get a batch of badusha ready. Next, take a pan and add some oil to it to heat it on a low-medium flame. Drop a few badusha into oil and let it cook on a low flame
- The badusha cooks a bit slowly and raises to the top once done. Deep fry them from both sides till they turn colour to brown. Once done, remove them from the oil and immerse this badusha in warm sugar syrup for approximately 5 minutes. Remove them once done
- Follow the same steps for the rest of the badusha. Garnish with pistachio and this classy sweet dish is ready to serve on any occasion
Important Notes:
- Ghee helps in removing gluten from maida so it should be melted when you use it but not very hot. The ghee should be in melted form but not hot
- Ensure to put baking soda and curd as it helps to form soft badusha
- Don’t knead the dough while forming it. Add only the required amount of water
- Ensure to deep fry Badusha on a medium flame. It should raise slowly to the top and not immediately. It should be fried properly
- Cook them patiently as it will take some time to deep fry them
- Add lemon juice as it will help to stop the crystallisation of sugar syrup
- Immerse the badusha in sugar syrup for 5 minutes only otherwise it may break