Table of Contents
- 1 What is the difference between Balushahi and Badusha?
- 2 Can I use butter instead of ghee in Balushahi?
- 3 How long should I knead the dough?
- 4 Why is my Balushahi not flaky?
- 5 How long should Balushahi rest before frying?
- 6 Can I make sugar syrup in advance?
- 7 Why did my Balushahi break while frying?
- 8 Can I bake Balushahi instead of frying?
- 9 How long does Balushahi stay fresh?
- 10 Can I add dry fruits to the Balushahi?
🍬 Balushahi Recipe | Delicious Indian Sweet 🍬
Friends, if you want to make very tasty sweet Balushahi, then follow this easy and yummy recipe! 😋✨
📝 Ingredients for Balushahi Recipe:
🍚 1 bowl of sugar
💧 1/2 bowl of water
🌿 1 spoon cardamom powder
🧡 A pinch of saffron color (dissolved in water)
🥣 1 bowl all-purpose flour (maida)
🥄 1 small bowl pure ghee
🧂 1/2 teaspoon salt
🧁 1/2 teaspoon baking powder
👩🍳 How to Make Balushahi:
1️⃣ First, let’s make the chasani (sugar syrup).
➡️ Add sugar and water to a large pot. Heat it on the gas until it starts boiling. 🔥
➡️ Once it boils, add saffron color and cardamom powder. Let it simmer on low flame for 1 minute. 🍯
2️⃣ In a separate bowl, mix maida with salt, baking powder, and ghee.
➡️ Knead the dough well and cover it with a cloth for 15 minutes. ⏳
3️⃣ Now, spread the dough using your hands and fold the layers by placing pieces on top of each other.
➡️ Repeat this folding process 6 times. 🔁
4️⃣ Cut small pieces using a knife and press lightly. 🔪
➡️ Shape each piece into a round ball and make a hole in the center. 🌀
5️⃣ Heat ghee in a pan and deep-fry the balushahi pieces on medium flame.
➡️ Fry until golden from one side, then flip and fry the other side. 🍥🔥
6️⃣ Once fried, dip them into the hot sugar syrup for a few minutes. Then take them out. 🫗
🎉 And there you go, friends! Your mouth-watering, spongy & sweet Balushahi is ready to serve! 😍🍽️
Serve it on special occasions or festivals and enjoy with your loved ones! 💕🥳
🍬 10 FAQs on Balushahi Recipe:
What is the difference between Balushahi and Badusha?
👉 Both are similar in appearance and preparation, but Balushahi is popular in North India, while Badusha is the South Indian version, sometimes slightly different in texture and sweetness.
Can I use butter instead of ghee in Balushahi?
👉 Ghee is preferred for authentic flavor and texture, but you can use unsalted butter as a substitute in small quantities.
How long should I knead the dough?
👉 Knead the dough just enough to bring it together. Over-kneading can make the Balushahi hard.
Why is my Balushahi not flaky?
👉 To get flakiness, make sure to layer the dough by folding it multiple times as mentioned in the recipe.
How long should Balushahi rest before frying?
👉 Let the dough rest for at least 15 minutes after kneading for better texture and puffiness.
Can I make sugar syrup in advance?
👉 Yes, you can prepare the syrup beforehand and warm it slightly before dipping the fried Balushahi.
Why did my Balushahi break while frying?
👉 If the dough is too soft or not rested enough, it can break. Ensure proper consistency and resting time.
Can I bake Balushahi instead of frying?
👉 Traditionally, Balushahi is deep-fried. Baking won’t give the same texture but can be tried for a low-oil version.
How long does Balushahi stay fresh?
👉 When stored in an airtight container, Balushahi stays fresh for up to 5-7 days at room temperature.
Can I add dry fruits to the Balushahi?
👉 Yes, you can stuff or garnish with chopped pistachios, almonds, or cashews for a rich touch.
