Balushahi is very traditional dessert in North India. This is very popular in Nepal, Pakistan and Bangladesh as well. It is crunchy, flaky mouth melting sweets. Balushahi made with all purpose flour, ghee/butter and deep in saffron, cardamom sugar syrup.
Ingredients for 8 pieces
- Balushahi ball
- All purpose flour – 1 Cup
- Water – 1tbsp(add as required)
- Baking powder – 1/2tsp
- Baking soda – 1 pinch
- Ghee/butter – 1 tbsp for kneading
- Cooking oil for frying
- Yogurt -2 tbsp(Chilled)
- Salt – 1 pinch
- Pistachio – 1 tbsp finely chopped(for garnishing)
- Sugar syrup
- Sugar – 1 cup
- Water – 1/2 cup
- Saffron- some threads/strands
- Cardamom powder – 1 tsp
Step 1 –Take a bowl add all purpose flour, ghee and make coarse crumbs for 1-2 minute and add yogurt, salt, baking powder, baking soda and mix it. Add little water & kneed for 1-2 minutes( just bind all together) and cover the dough proper and keep aside for 20 minutes(In this time dough will be set proper and puffy).
Step 2 – Take a pan add sugar and water; boil it and make 1 string sugar syrup. Add saffron,cardamom powder cool it and keep aside.
Step 3 – Take one small round ball from dough and make(long) like rope, fold rope in to circular motion and make ball, press center of ball little both side. Keep it aside and make all similar way( from rope to ball make give softness to inside Balushahi).
Step 4 – Take a pan and add cooking oil, on medium heat oil then add Balushahi. Fry until it gets golden brown in color in low medium heat for 6-8 minutes(cooking in low medium heat is very important as it makes Balushahi crispy,flaky outside and also inside will cooked well). Fry all Balushahi and keep it aside. Let it cool for 2-3 minutes.
Step 5 – In sugar syrup deep Balushahi for 1 minuets and take out keep in plate and also garnish with pistachio.
Enjoy Delicious Balushahi. It can be stored for 10 days in room temperature.