Balushahi is a very tasty and heavy dessert. It is a famous north Indian sweet. People prefer this with their lunch or dinner and is also given as a gift in festivals. The preparation method of balushahi or badusha involves frying of the dough discs which are then soaked in sugar syrup. This sweet is mostly prepared during Diwali time.
Detailed Balushahi recipe is below
Skill Level: medium
Cooking Type: Cooking with gas
Equipment used: simple utensils
Ingredients for Balushahi recipe
To make the Balushahi
- 2 tablespoon yogurt (curd)
- 250 gm flour
- 500 gm ghee
- ¼ teaspoon baking powder
- 300 gm sugar
- 6 cardamom (crushed)
- 2 teaspoon sliced pistachios (pista)
Preparation of Balushahi recipe
To make Balushahi
- Take a thal or a big bowl to prepare the balushahi dough.
- Add flour, 100 gm ghee, curd and baking powder to it.
- Mix all well and make a dough.
- Then take little warm water and very little of wheat flour in your hand and rub your hands on the dough.
- Keep the dough aside for 30 min so that it settles well.
- Take a pan or kadai and make sugar syrup (chasni) and then add 400 ml of water to it and heat it on high flame.
- Stir it until the syrup gets thin. Then add the crushed cardamom seeds in the sugar syrup.
- Now take the doe and make small round shaped balls.
- Now take another kadai or pan and heat the ghee.
- On low flame, one by one add the Balushahi in the kadai or pan.
- It will take 8 to 10 min to cook as it is thick.
- After 8 to 10 min they will turn brown which means they are cooked.
- So take them out and let them cook for a few minutes.
- Take the sugar syrup pan or kadai and add all the balushahi in it for 7 to 8 min. So that it soaks all the sugar syrup.
- Then take them out and serve hot, by garnishing them with pistachios.
- You can store this for 2 to 3 days.
- Make sure the balushahi or badusha is fried on a low flame otherwise the inside of this sweet will remain uncooked.
“Enjoy your Path to Mom. Relish every moment!”