How to make Balushahi -

Delicate, flaky, covered with a layer of sugar syrup – absolutely melt in the mouth

Sanjeev Kapoor

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

Main Ingredients : Refined Flour, Baking soda (खाने का सोडा/ मीठा सोडा)

Cuisine : Indian

Course : Mithais

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For more recipes related to Balushahi checkout Balushahi, Ghevar, Gajar Ke Tukde, Ghevar . You can also find more Mithais recipes like Dal Gujiya Gulkand Shahi Tukda ladoo Mango Fudge

Balushahi

Balushahi Recipe Card

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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.    

Prep Time : 6-7 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Balushahi Recipe

  • Refined Flour 1 1/2 cups

  • Baking soda 1/4 teaspoon

  • Ghee 6 tablespo for deep frying

  • Chilled yogurt whisked till smooth 4 tablespoons

  • Sugar 2 cups

  • Milk 2 tablespoons

  • Pistachios blanched, peeled, finely sliced a few

Method

Step 1

Sift the flour and baking soda together into a large bowl. Add 6 tbsps ghee.

Step 2

Meanwhile cook the sugar in a deep non-stick pan with 1 cup water.

Step 3

Rub the ghee into the flour till the mixture resembles breadcrumbs. Add yogurt and mix. Add little water at a time and knead into a medium soft dough. Cover with a damp cloth and rest for about 45 minutes.

Step 4

Cook the sugar, stirring occasionally, till all the sugar dissolves. Add milk so that the scum rises to the surface. Carefully remove this scum and discard. Continue to cook till the syrup reaches a two string consistency.

Step 5

Heat sufficient ghee in a kadai taking care that it is mildly hot.

Step 6

Divide the dough into 12 equal portions and shape into smooth balls. If you wish you can make them smaller. Make a slight dent in the center of each ball with your thumb.

Step 7

Gently slide the dough balls into the ghee, a few at a time, and deep fry on low heat. If necessary you may place a tawa below the kadai so that the ghee does not get too hot.

Step 8

Gradually the balushahis will start floating to the top. Turn gently and cook on the other side till golden. The entire process may take around 30-45 minutes. Drain on absorbent paper. Set aside to cool down to room temperature.

Step 9

Soak the cooled balushahis in warm syrup for 2 hours.

Step 10

Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with pistachios. Let it remain thus for 2-3 hours when the sugar syrup will form a thin white layer over the balushahis. Serve at room temperature.

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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.