Balushahi is a traditional dessert in northern Indian Cuisine. In South India, it is also known as Badushah. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. Balushahis are made of maida flour, Ghee and  deep-fried in clarified butter and then dipped in sugar syrup.

Ingredients:

Dough
• 2 cup Plain Flour
• ½ tsp Baking Soda
• 1 tsp Baking Powder
• ¼ cup Ghee/Clarified Butter
• ½ cup Curd

Sugar Syrup
• 1 ½ cup Sugar
• ½ cup Water
• Pinch of Cardamom Powder
• 3-4 thread Saffron

Deep Frying
• Oil/Ghee

Garnishing
• Chopped Pistachios
• Chandi warq (opt.)
• Rose Petals (opt.)

Method:

1. Sieve the flour with baking soda, baking powder and mix well, then add ghee and mix well, it should resemble like bread crumbs.

2. Add curd, mix well, knead using little water (if required) and make semi stiff/pliable dough.
3. Cover the dough and keep aside for 25-30 minutes.

4. Now make sugar syrup in a saucepan. Add sugar in that, and then add water and stir it till all sugar dissolve.
5. Add cardamom powder, saffron, stir and boil on low-medium flame till 1-2 thread consistency (take little drop between thumb and finger, rub slightly and check) you can see in the picture. After done keep aside.

6. Take the prepared dough (after 25-30 minutes) and make small size balls, press slightly flatten and depression in the center using your thumb.
7. Heat the oil/ghee in a deep pan and fry all the Badushas in small batches on low flame, cook slowly both sides till golden brown, do not overcook, it takes 20 minutes for frying all Badusha. Then remove on plate and let them cool for 1-2 minutes.

8. Warm the prepared sugar syrup on low flame, and then add fried Badusha in sugar syrup, use spoon and allow it to sink inside the syrup such that it is coated all over. Allow to sit in the syrup for 4-5 minutes, so that the Badusha absorbs the sugar syrup evenly.

9. Remove Badusha from the syrup, place them on a plate and allow to room temperature. Badushas are ready, garnish with sliced pistachios, rose petals, chandi warq and store in airtight container for 4-5 day.

Tips:

• Do not knead the dough too much or more than 2 minutes. If you knead more than dough will become a smooth and your Badusha will not get flaky layered from inside.
• Always fry Badusha on low flame, till they get a golden shade. It has to be cooked on slow flame so that it will be cooked completely from inside.
• Try to keep the sugar syrup warm at all times. You can heat over low flame to warm it.

5.0 from 1 reviews

Balushahi (Badusha)

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Balushahi is a traditional dessert in northern Indian Cuisine. In South India, Balushahi is known as Badushah. Balushahi is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.

Author: Binjal Pandya

Recipe type: Sweet

Cuisine: Indian

Serves: 15-20

Ingredients

Dough

• 2 cup Plain Flour
• ½ tsp Baking Soda
• 1 tsp Baking Powder
• ¼ cup Ghee/Clarified Butter
• ½ cup Curd

Sugar Syrup

• 1 ½ cup Sugar
• ½ cup Water
• Pinch of Cardamom Powder
• 3-4 thread Saffron

Deep Frying

• Oil

Garnishing

• Chopped Pistachios

Instructions

1. Sieve the flour with baking soda, baking powder and mix well, then add ghee and mix well, it should resemble like bread crumbs.
2. Add curd, mix well, knead using little water (if required) and make semi stiff/pliable dough.
3. Cover the dough and keep aside for 25-30 minutes.
4. Now make sugar syrup in a saucepan. Add sugar in that, and then add water and stir it till all sugar dissolve.
5. Add cardamom powder, saffron, stir and boil on low-medium flame till 1-2 thread consistency (take little drop between thumb and finger, rub slightly and check) you can see in the picture. After done keep aside.
6. Take the prepared dough (after 25-30 minutes) and make small size balls, press slightly flatten and depression in the center using your thumb.
7. You can also make swirls; lightly flatten along the edge of the flattened ball using the tips of your forefinger and thumb, pinch it inwards to form a pleated edge. Make a slight depression in the center of the Badusha.
8. Heat the oil/ghee in a deep pan and fry all the Badusha on low flame, cook slowly both sides till golden brown, do not overcook, it takes 20 minutes for frying all Badusha. Then remove on plate and let them cool for 1-2 minutes.
9. Warm the prepared sugar syrup on low flame, and then add fried Badusha in sugar syrup, use spoon and allow it to sink inside the syrup such that it is coated all over. Allow to sit in the syrup for 4-5 minutes, so that the Badusha absorbs the sugar syrup evenly.
10. Remove Badusha from the syrup, place them on a plate and allow to room temperature.
11. Badusha is ready, garnish with sliced pistachios, rose petals, chandi warq and store in airtight container for 4-5 day.

Notes

• Do not knead the dough too much or more than 2 minutes. If you knead more than dough will become a smooth and your Badusha will not get flaky layered from inside.
• Always fry Badusha on low flame, till they get a golden shade. It has to be cooked on slow flame so that it will be cooked completely from inside.
• Try to keep the sugar syrup warm at all times. You can heat over low flame to warm it.

3.5.3251

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