Balushahi
Balushahi is a traditional Indian subcontient sweet, often described as an Indian glazed doughnut due to its flaky texture and sugary coating. It is deep-fried in ghee or oil and soaked in sugar syrup.
It has a crunchy, flaky exterior with a soft, sweet, and layered interior.
Popularly prepared during festivals like Diwali.
30-60min
Normal
Ingredients
For how many people?
3 Balushahi per person
For the syrup
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
For the Balushahi
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Other Ingredient
Ingredient 12
Ingredient 13
Directions
Chop the dried fruits (e.g. almonds, pistachios, cashew nuts).
Place the ghee (or butter) in a bowl. Using a spoon or spatula, beat it until smooth.
Add the natural yogurt (or curd) and mix well.
Prepare a soft dough by gradually adding water. Do not knead. Simply mix and blend everything together until it forms a dough.
Cover the dough and let it rest for 15 minutes.
To make the syrup, take a saucepan and add the sugar, the water, the cardamom powder and cook until the sugar is dissolved.
Optionally add the orange food coloring to the sugar syrup and mix well. Turn off the heat.
In a pan, heat the oil.
Take a small portion of dough, roll it gently and lightly between your palms (you can lightly grease your palms). Gently press with your finger in the center to make a hole.
Fry all the balushahi until golden brown (they will puff up in the oil while frying). Once one side is cooked, turn them over to cook the other side.
Using a slotted spoon, remove them, draining off the excess oil, and place them on paper towels.
After a few minutes, when the fried balushahi are still hot, dip them in hot or warm sugar syrup for 10 minutes (after 5 minutes, turn them over).
Remove all the balushahi from the sugar syrup and set them on a flat plate to set or wait until the sugar has dried.
Sprinkle them with the dried fruits.
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Can be consumed with...
