Ingredients:

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup ghee (clarified butter)
• 1/2 cup plain yogurt (curd)
• A pinch of salt

For the Sugar Syrup:

• 1 1/2 cups sugar
• 3/4 cup water
• 1/4 teaspoon cardamom powder
• A few saffron strands (optional)
• 1/2 teaspoon lemon juice

For Frying:

• Ghee or oil

For Garnish:

• Chopped pistachios or almonds

Instructions:

1. Prepare the Dough:

1. Sift the dry ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, and a pinch of salt.
2. Add the ghee: Add ghee to the flour mixture and rub it in with your fingers until the mixture resembles breadcrumbs.
3. Incorporate the yogurt: Add yogurt gradually and mix to form a soft dough. Do not knead the dough too much. It should just come together. Cover and let it rest for about 30 minutes.

2. Prepare the Sugar Syrup:

1. Make the syrup: In a pan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
2. Add flavoring: Add cardamom powder and saffron strands. Let it boil until it reaches a one-string consistency. This means that when you take a drop of the syrup between your thumb and index finger and pull them apart, a single thread should form.
3. Add lemon juice: This helps prevent crystallization. Turn off the heat and set the syrup aside.

3. Shape and Fry the Balushahi:

1. Shape the dough: Divide the dough into small lemon-sized balls. Gently flatten each ball and make a small dent in the center with your thumb.
2. Heat the ghee/oil: In a deep frying pan, heat ghee or oil on medium-low heat.
3. Fry the Balushahi: Once the ghee/oil is hot, add the Balushahi in batches. Fry on low heat until they turn golden brown and crisp. This may take about 10-15 minutes. The low heat ensures that the inside cooks well without burning the outside.
4. Drain excess oil: Remove the Balushahi with a slotted spoon and drain on paper towels.

4. Soak in Sugar Syrup:

1. Dip in syrup: While the Balushahi are still warm, dip them in the sugar syrup. Ensure they are well-coated.
2. Rest: Let them sit in the syrup for about 5 minutes, then remove and place them on a plate.

5. Garnish and Serve:

1. Garnish: Sprinkle chopped pistachios or almonds on top while the Balushahi are still sticky with syrup.
2. Serve: Let them cool completely before serving. They can be stored in an airtight container for up to a week.

Enjoy your delicious homemade Balushahi!

Balushahi – Damini Bapat

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m