Balushahi is a traditional and famous dessert of the Indian, Pakistani, Bangladeshi and Nepali cuisines. It is a sweet, flaky and doughnut like classic dessert that can be found in every sweet shop. Learn how to make this tempting dish with step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
- All purpose flour (maida) - 1 big cup
- Baking soda (meetha soda) - 1/2 tea spoon
- Curd (dahi) - 1 small cup
- Desi ghee - 2 table spoon for binfing the maida flour (moin the maida flour)
- Pistachios (pista) - 1 tea spoon (finely chopped)
- Sugar - 1 small cup
- Water - 1 small cup
- Desi ghee or Refined oil for frying the balushahi
- In a mixing vessel mix the all purpose flour (maida) and baking soda (meetha soda).
- Now add ghee to the mixture and mix all ingredients well (moin the maida flour and soda mixture).
- Add curd and start forming a rough dough of the mixture with soft hands without applying much pressure.
- If the dough is dry then add a little milk to moisten the dough. (Remember the dough should be medium hard. It should neither be very moist and soft nor very hard. Also, the dough should not be very smooth. It should be rough.)
- Cover the dough prepared and keep it aside for 30 minutes to rest.
- Now for sugar syrup (chashini) preparation, add water and sugar in a deep vessel (bhagona or pateela) and set it to boil on high flame. When the sugar is dissolved completely check in a spoon with your fingers if the solution is sticky. Turn off the flame and allow the sugar syrup (chashini) to cool.
- Heat some desi ghee or refined oil in a kadhai on high flame and then lower the flame.
- Now form small tikkis of the dough and a depression in their center using the thumb as shown in the image below.
- Now fry 3-4 balushahi tikkis at a time in the kadhai on low flame. You will notice that the size of the balushahi tikki doubles as it cooks and turns red on the base side. Flip them to cook on the other side. (Remember that there is enough oil in the kadhai, so that balushahi tikki are submerged in it while frying)
- Remove the fried balushahi tikkis to a plate to cool down.
- Now, while the balushahi tikkis and sugar syrup (chashini) are still little warm, transfer the balushahi tikkis to the sugar syrup (chashini) and leave for 5 minutes.
- Now transfer the balushahi to a beautiful dish and garnish with chopped pistachios (pista) and serve.
(Tips: 1.Remember that there is enough oil in the kadhai, so that balushahi tikki are submerged in it while frying; 2. While soaking the balushahi tikkis in the sugar syrup (chashini), remember that both are a little warm. This will help the balushahi tikkis to soak the sugar syrup (chashini) easily.)
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