Balushahi is a famous North Indian sweet which is somewhat similar to the South Indian Badhusha. The North Indian version was the one that got selected to be showcased in Srivalli’s Indian Cooking Challenge  .

I left this until the last minute to look at the recipe and only then did I realize how simple and easy it is! A traditional sweet that is fit to be shared with friends and neighbors for functions and festivals!

I used:
Adapted from Manjula’s kitchen

All purpose flour – 1 cup
Baking powder – 1/4 teaspoon
Baking soda- 1/2 teaspoon
Cold butter, cut into pieces- 1/4 cup
Cold yogurt- 1/4 cup

Oil for deep frying

For the sugar syrup

Water- 1 cup
Sugar- 1/3 cup
Cardamom seeds- from 1 cardamom pod

For garnishing 
A few nuts chopped

Heat the water, sugar and cardamom for the sugar syrup. Let it come to a single string consistency[almost] or the candy thermometer reads 215 degrees. Remove from heat and keep aside.

Take the all purpose flour, baking powder and baking soda in a bowl. Add the butter and work it into the flour so that the mixture looks like fine bred crumbs. Add the yogurt and mix. Do not knead. Cover and keep aside for half and hour. Lightly roll the ball of dough without kneading it. 

Divide into 12 equal parts[ I halved the recipe so I got 6 pieces] and gently roll into a ball and make a deep dent with your thumb in the center. The balls will not look smooth. It will have crack and that’s how it is supposed to be.

Heat oil in a pan and drop a couple of the balls into the oil without crowing the oil as they will expand on cooking. Gently turn them over to cook both sides but don’t turn them too often. Remove from oil when it turns golden brown. Repeat this till all the balls are fried. Drain on a kitchen towel to remove the excess oil.

Drop the fried balushahi in the sugar syrup and turn them over to coat both sides. Drain and keep aside in a plate. Do not soak the balushahi in the sugar syrup.

Serve garnished with chopped nuts….

Bon appetit….

One thought on “Balushahi for ICC”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!