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How to make Balushahi - Crispy doughnut like mithai dipped in sugar syrup

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This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined Flour, Ghee (घी)

Cuisine : Indian

Course : Mithais

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Balushahi
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Balushahi checkout Balushahi, Gajar Ke Tukde, Ghevar, Jalebi . You can also find more Mithais recipes like Khajur Ghughra, Til Ki Barfi, Gajar Halwa Burfi, Baked Moong Dal Gujiya.

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Balushahi Recipe Card

Balushahi
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Balushahi Recipe

  • Refined Flour 1 1/2 cups

  • Ghee 6 tbsps + for deep-frying

  • Baking soda 1/4 teaspoon

  • Yogurt whisked 4 tablespoons

  • Sugar 2 cups

  • Milk 2 tablespoons

  • Pistachios finely chopped 4-5

Method

Step 1

Sift the flour and baking soda together into a large bowl. Add six tablespoons ghee and rub it into the flour mixture till it resembles breadcrumbs.

Step 2

Meanwhile cook the sugar with one cup water, stirring occasionally, till all the sugar dissolves. Add the milk so that the scum rises to the surface.

Step 3

Carefully remove this scum and discard. Continue to cook till the syrup reaches a two string consistency. Add the yogurt to the flour and knead into a soft dough.

Step 4

Take care not to overwork the dough. Cover the dough with a damp cloth let it stand for forty five minutes. Divide the dough into twelve equal portions and shape into smooth balls. If you wish you can make them smaller.

Step 5

Make a slight dent in the center of each ball with your thumb. Keep the balls covered.

Step 6

Heat the remaining ghee in a kadai on medium heat. Gently slide in the dough balls, a few at a time, and deep fry on low heat.

Step 7

If necessary you may place a tawa below the kadai so that the ghee does not get too hot. Gradually the balushahis will start floating to the top. Turn gently and cook on the other side till golden.

Step 8

The entire process may take around half an hour to forty five minutes. Drain on absorbent paper. Set aside to cool for forty five minutes or till they reach room temperature.

Step 9

Soak the cooled balushahis in warm syrup for two hours. Gently remove the balushahis from the sugar syrup and place on a serving plate.

Step 10

Garnish with chopped pistachios. Let it remain thus for two to three hours when the sugar syrup will form a thin white layer over the balushahis. Serve

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.