Balushahi (pronounced as Baalooshahi) is a traditional sweet from North India prepared on auspicious occasions. Now days when festive fever has caught us all Indian I couldn’t resist to make it in advance for Diwali as it is a storable sweet for 15-20 days. Balushahi is also popular as Badushah or Bhadushah in South India.
Contrary to many Indian Sweets this sweet is prepared without Milk/Khoya/mawa/Chhena, then there is no worry that with preparing this sweet you are going to consume some adulterated product which may spoil your joyous festive mood, as adulteration of mawa becomes a common practice during festivities. This flaky, crusty, sugar glazed all purpose flour doughnut like sweet will be ready in lesser time than the time you’d devote to any sweet with homemade-mawa. Thus with this sweet; in lesser time, you’ll have a classic, royal kind of indulgence ready as its name already suggests it as Royal (shahi- a hindi word to royal). Then what does Balu mean? I leave it to you to find out. What many of y’all would know and what I know won’t suit it at all 😉 🙂 . Don’t go by the literal meaning of this term, its name by love, I guess.
It’s a delicious treat with both bites of sweet as well as of snack. Because of that only it’s my favorite. It can be said as a connecting link b/w both but is considered more of sweet. This is not very sweet just right sweetness but for great sweet-tooth it can be made sweeter by thick sugar coating. Let it soak in two threaded sugar syrup instead of one thread for comparatively longer duration. Although they are not soaked just dipped & taken out but for thick coating the former step can be followed. Here I have added food/edible color but I feel when they are nicely golden brown fried on medium flame & then dipped in syrup. On cooling to room temp, it attains nice red color on its own like market bought ones.
Check out how balushahi happens to be the connecting link between sweet & snack in the recipe:
Recipe-[Symbol-((…..)) showing Notes along with the steps only which will help relating easily]
Time Taken- For Preparation- 30 min
For Cooking- 45 min
For Balushahi dough
All Purpose Flour/Refined flour (Maida) – 2 cups
Oil/Desi ghee (clarified butter) as Moyan– ½ cup
Yogurt- ¼ cup, beaten (non/less sour)
Baking Powder- ½ tsp
Baking Soda- 1/8 tsp
Pistachio- few to garnish (blanched & chopped)
Orange Edible color- ¼ tsp (optional, not at all necessary but I added)
Oil- for deep frying
For Sugar syrup
Cardamom Powder- 1tsp
Steps to follow-
- Take all purpose flour in large bowl, mix in baking powder and then add melted clarified butter ((if using edible color, mix that evenly in melted clarified butter/oil and then add in flour)). Mix up everything wholly into a crumbling mixture.
- Now add yogurt and just combine whole mixture into roughly kneaded dough ((Don’t overwork on dough to get it smooth)). Keep it covered with damp cloth for 10-15 min.
- Now take the dough & give it again a gentle mix. Divide it into 13-15 equal portions. Take one small portion and shape into a ball, press it gently making a small shallow pit in middle with thumb and smoothen its edges as much as possible. It should be 1 cm in thickness ((this cookie like structure will not be smooth & will have cracks in edges but it’s the feature of this delicacy. As you see this dough doesn’t require water and I have not added also because ingredients are sufficient enough for shaping it. However you may find a bit difficulty in getting the shape right, you can add 1-2 tbsp of warm water & slightly knead the dough again)). Likewise make all balushahi-s & keep covered with damp cloth.
- Heat oil for deep frying excess enough to immerse balushahi-s completely. Drop a small piece of dough in the oil, it should rise up & sizzle instantly.
- When the oil is hot enough, then transfer only 5-6 balushahis (( don’t overcrowd)) in the frying oil & lower the flame to medium. Keep them getting fried without disturbing.
- After few minutes, they will rise. On flipping one, when you see it is getting golden brown, flip others too ((if you see the one has not turned brown, flip it back t original position; don’t flip again & again just 2 or 3 times/balushahi)).
- When both sides are nice golden brown, take all out on a kitchen towel and transfer other slot and fry similarly. Frying one slot may take 10-12-15 min on medium flame ((medium flame is important so that this thick crust doughnut gets cooked wholly inside properly)).
- Meanwhile later slot is getting fried, Put a deep pan on flame and throw in sugar & pour water for sugar syrup.
- When sugar gets dissolved, add in cardamom powder & let the syrup simmer for few minutes until you get one thread consistency of syrup ((you can check one thread by dropping a bit of syrup in a bowl full of water, that syrup will separate out whirling instead of getting dissolved in water. Take that whirl in your pinch and on separating the pinch, you will find one thread. Don’t let the syrup stand for long time, so you can make syrup when you are done with frying balushahi)).
- Now dip one balushahi completely in the syrup & after dipping instantly transfer that on a plate after draining its excess sugar-syrup. Do similarly for other balushahi-s ((Don’t let them soaked in sugar syrup)).
- After transferring them on plate, let them be for 10 min to cool down, now the sugar coat will get hardened. And now Balushahis are ready.
- Plate up garnished with pistachios.
Note- It has shelf life of 15-20 days when stored in air tight container
For more Diwali Sweets, Snacks & other delicacies, you can visit, HERE.
would love to hear from you: