Balushahi is a traditional North Indian sweet. It has similar ingredients as a doughnut but Balushahi is very flaky sweet. I spent a good 18 years of my life in the walled city of Delhi. While living in old Delhi, I used to pass at least three sweet shops everyday while going to the school bus stop. I remember these sweet shops selling hot samosas, bedmi poori , and a array of Indian sweets. I remember Balushahi very distinctly…I have always been fond of flour based sweets.

When Valli announced this challenge I was very happy because this sweet not only brought back loads of childhood memories, but also my urge to eat this sweet. It had been really long time since I had relished this. I knew maida and fried are not accepted in my family, so I scaled down the recipe to half.I knew I would still be getting six pieces, one each for everyone, if all ate.

So one fine day I made the dough and let it rest while I got ready for work. Trust me it took me just another 15 minutes and a wonderful Balushahi was made. Since I was in a rush I quickly packed the Balushahis and left for work, eagerly waiting to get back home when I could get back home to click and relish those Indian donuts.

This is a perfect recipe and the Balushahis turned out excellent. Nice , crusty, flaky from outside and soft, melting in the mouth from inside.Okay I have a confession to make. Out of the six Balushahis, all family members ate half each, I was left with three and I ate all of them, though at a interval of a day, I did feel guilty too, but well it is all about your love, right? Thanks Valli for all those calories, but I loved the sweet. LOL.

Manjula’s Version of Balushahi

This recipe will make 12.

1 cup all purpose flour (maida or plain flour)
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
1/4 cup yogurt cold(curd, dahi)

1 cups sugar
1/3 cup water
4 cardamom pods crushed

1 tablespoons sliced pistachios
To make the Syrup
In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil.
Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree.
Set aside.

To make the Balushahi
In a bowl mix the flour, baking soda and baking powder.
Add butter mix with your fingers, mixture should be crumby.
Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
Cover the dough and let it sit for about half an hour.
Take the dough and knead just enough to hold it together.
Divide the dough into 12 equal parts.
Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
Heat the oil in a flat frying pan over low heat.
The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
It should take about 2 minutes before Balushahi will come up.
Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom.
Fry the Balushahi until they are golden brown from both sides; do not turn more then three times.
This should take about 10 minutes.
Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
Take them out over layered of paper towel so it can absorb the extra oil.
Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.

Garnish with sliced pistachios.
I drizzled a wee bit of syrup over the pistachios to give them a glaze.

Balushahi - North India Special for ICC

6 thoughts on “Balushahi – North India Special for ICC”

Leave a Reply

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

Recipe Rating

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