How to make Balushahi -
Delicate, flaky, covered with a layer of sugar syrup – absolutely melt in the mouth
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 Paneer And Coconut Laddoos Atte ka Halwa Raghavdas Laadoo Chana Dal Halwa
Balushahi Recipe Card
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.
Nutrition Info
Calories : 2233 Kcal
Carbohydrates : 246.4 gm
Protein : 25.8 gm
Fat : 127.1 gm
Other : Iron- 8.5mg
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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.
