Balushahi

There is no festival, wedding, or special gathering in Bihar that is complete without this special Sweet. It is crispy, flaky, and has a melt-in-the-mouth texture. Yes!!! We are talking about Balushahi.

It is the most underrated sweet and often in modern times, when dry fruit-laden fancy sweets are over hyped,this delicious sweet doesn’t gets its due. This used to be one of my favorite sweets and now, I rarely have it. This wonderful sweet isn’t readily available where I live, and it is so disappointing.

I tried to make it a few times, but it never came out perfect for me. I did not have a recipe that was fool-proof. However, I never stopped experimenting and finally, I got my desired result.

So, today, I am sharing a fool-proof recipe of my Halwai-style Balushahi. It’s easy and delicious. Make this for your family and friends. Enjoy!!!

Balushahi

Its a traditional Indian sweet,which is made of All purpose flour ,ghee ,and Yogurt.Its crispy and flaky in texture.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Servings: 18
Author: Smita

Ingredients

  • 3 Cup Maida/All purpose flour
  • 1/2 Tsp Baking Soda
  • Pinch of salt
  • 1/4 Cup Ghee
  • 1/4 Cup Cold Yogurt
  • Water(Chilled)
  • Canola oil for frying .(If you want you can use Ghee)
  • Sugar Syrup
  • 2 Cups Sugar
  • 1 Cup Water
  • 2 Cardamom

Instructions

  • Just like baking sieve all the dry ingredients like maida ,baking soda and salt.
  • Add ghee and mix well with your finger tips. It should be crumbly in texture and when you try to hold that in your fist it should hold its shape.
  • Add Yogurt and mix well .
  • With the help of chilled water make a nice and smooth dough.
  • Let the dough rest for 20 minutes.
  • After 20 minutes make around 18 bolls of the dough(same size)
  • You don't have to make a smooth ball. leave it like it was before. this step is important to have the texture in the Balushahi.
  • Press with your thumb or finger in the centre.
  • Heat ,oil/Ghee.
  • Deep fry in batches . Keep the flame very slow to medium. Don't overcrowd the wok.
  • After frying keep them aside on a paper towel.
  • Make sugar syrup with water and sugar.
    Let it boil. Add cardamom to it.
  • The consistency should be of one string.
  • After it cools, check the syrup between the two fingers,if one string comes then its good.
  • Dip the Balushahi in the warm sugar syrup .
  • Remove it and let them dry on a plate for at-least 45 minutes.
  • Garnish with silver leaf ,Pistachio .
  • Serve it your guests or store it .
  • It has a great shelf life of 2 weeks.

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