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Simple and easy Balushahi recipe.
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Authentic Halvaee Balushahi
Ingredients
Dough for balushahi
* 1½ cup 250 gm self rising flour. ( look for the Recipe of self-rising four below)
* ½ tsp sugar
* ¼ cup or 50 gm ghee
* 100 gm yogurt or more/less to knead the flour. No water or milk is used
* Oil for deep frying
For sugar syrup:
* 1 cup 250 gm sugar
* ½ cup water
* few strands saffron / kesar
* ¼ tsp cardamom powder / elachi powder
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Sugar syrup preparation:
* firstly, in a large pot or pan prepare sugar syrup by dissolving 1 cup sugar in ½ cup water.
* also add few strands of saffron and mix well
* further boil for 5 minutes or till sugar syrup turns slightly sticky. if you are looking for more sweet badushahi then get to 1 string consistency sugar syrup
* sugar syrup is ready, cover and keep aside.
Instructions for kneading dough
* In a large mixing bowl take 1½ cup self rising flour.
* Add ½ tsp sugar, combine well.
* now add ¼ cup ghee and crumble the mixture.
* Now add 50 grams of yoghurt and try to combine the flour. Add the other 50 grams as you need.
* It might take all the 100 grams or more or less to get nice medium kneaded dough.
* Cover the dough with a moist cloth and rest for 15 minutes.
* After the dough has rested for 15 minutes, slightly knead the dough.
* Break into half and stack up. Do this for few times. This will give multiple layers to balushahi
* Take a small piece of ball sized dough and make ball inwards.
* Make a hole or a dent in the centre with the help of thumb or index finger
* Deep fry in medium hot oil
* But to fry them use low flame till the balls turn golden brown and crisp on all sides.
* Drop them into warm sugar syrup immediately.
* Coat with sugar syrup both the sides and soak for 5 minutes.
* Serve the balushahi garnished with few chopped cashews or any other dried fruits or nuts.
Tips & suggestions for a perfect flaky balushahi recipe
1. Kneading the dough light is very important for this recipe. Make sure to knead the dough and just combine like preparing for cookies. This Will help to make your balushahis flaky.
2. When to put the balushahis in the ghee/oil it should be medium hot. But make sure the flame is low after the balushahis go in the oil.
3. Ghee is best to fry balushahis but definitely any other refined oil can also be used for deep frying.
4. Don’t use any oil which has strong smell.
The consistency of sugar syrup defines the texture of balushahis it can be either thin which will thinly coat the balushahis or thick sugar syrup thick crystallised coat.
How to make your own self rising flour
For each cup of all-purpose flour, you will need 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Sieve 2-3 times the all-purpose flour, baking powder and salt together until combined. Your home made self rising flour is ready to use as directed in the recipe.
Do try the recipe and please give your opinion in the comments section. I will really appreciate your time.
Important note:
your baking powder should be fresh as old and long left baking powder becomes inactive.