Quick & Easy Homemade Balushahi

There is a very deep connection between sweets and India. Countless sweets originated in India, and each variant of Indian Cuisines has a different variety of sweets. Every sweet tastes scrumptious and satisfy the sweet tooth.

Balushahi was originated in Hyderabad, India and is made of refined flour dough, and are deep-fried, which is then dipped into the flavoured sugar syrup. A similar dish is known as “Badushah” is sold in sweet shops in Andhra Pradesh, Telengana, Karnataka and Tamil Nadu.

It looks like a doughnut, and their ingredients are also the same, but its texture and taste is different from each other. Doughnuts are coated with dusted sugar, and Balushahi is dipped in sugar syrup. You can try this balushahi recipe at home.

Each balushahi consists of 132 kcal

• Carbohydrates 16.40g
• Protein 1.60g
• Fat 7g

 

Ingredients

For Balushahi

• 1½ cups refined flour
• ½ cup ghee
• ½ tsp soda
• 1/3 cup curd
• Ghee for frying

For Sugar Syrup

• 2 cups sugar
• 1 cup of water
• 2-3 green cardamom pods
• 2-3 black peppercorns
• 1 tsp fennel seeds

For Garnishing

• Pistachios, blanched, sliced
• Mango small cubes
• Fresh mint leaves

Method

For Sugar Syrup

1. Take a saucepan and add sugar, water, green cardamom pods, fennel seeds and black peppercorn; mix it well.
2. Boil on a medium flame until it reaches a one string consistency, cook for two minutes more in medium heat.

For Balushahi

1. Firstly take a bowl, add refined flour, ghee and crumble the mixture well.
2. Now add soda and curd, mix well.
3. Add little water to it, just to bind the dough.
4. Knead the dough and cover it with a wet cloth, and rest for 10 minutes.
5. After that, take a small portion of dough and make a small ball.
6. Then make a dint at the centre with the help of a thumb.
7. In a deep pan, add ghee and heat it deep fry balushahi on medium to low flame until the delicious dessert turns golden brown and crispy.
8. Transfer the balushahis to a plate and let them rest for a few minutes.

Note: Do not transfer the balushahi immediately in the syrup; it will crack. Let it rest for a few minutes.

1. Drop them in the sugar syrup and cook them for 5 minutes.
2. Coat the balushahi from both sides and soak for 5 minutes.
3. Transfer it to a serving plate.

 Note:

• Do not touch balushahi while cooking it in the syrup.
•  Let it cool first, and then serve balushahi.

For Garnishing

1. Garnish balushahi with pistachio slice, mango cubes and mint leaves on the top.

The sweet and sugary homemade balushahi is ready to serve. Enjoy this Indian doughnut with your friends and family.