Indian Food

Best Balu Shahi Recipe: North Indian Sweet Dish

Balu shahi Recipe first originated in Northern India. In South India, this dessert is called Badusha or Badusha. Balu shahi is also called the Indian doughnuts.

But the flavour and consistency of Balu shahi are very distinct from doughnuts. While the appearance of doughnuts is warm and crunchy, Balu shahi is not fluffy.

Balu Shahi Recipe - Best North Indian Dish
Balu Shahi Recipe – Best North Indian Dish

It has a softer consistency and is a little crispy. Doughnuts have a softer texture on the outside, while the Badusha have a softer texture on the outside.

Balu or Balo means sand or similar in the form of sand. Where Balu shahi has a delicate structure that breaks and melts in the mouth, it is called a Balu. Its upper extremities are as white as sand, so it is called Balu.

Ingredients Used in Balu Shahi Recipe

For Dough:

You will need flour, salt, baking soda, ghee, yoghurt, and ice water. Yoghurt and cracked butter make Badusha soft and smooth inside.

For Syrup:

You need water, cardamom powder, coarse sugar, and saffron to make syrup for Balu shahi Recipe. Cardamom powder adds taste and aroma to Balu shahi, and saffron adds a touch of orange.

For Frying:

Fry the Balu shahi in clarified butter because it tastes good in ghee. So avoid using oil to fry the Balu shahi.

Badusha Sweet Recipe

If you know the basics of Balu shahi making, this will be the best Badusha recipe but a time-consuming process.

Badusha Sweet Recipe
Badusha Sweet Recipe
  1. Start by making a soft dough of all-purpose flour. Wrap the dough with a piece of fabric and let it rest for about half an hour. In the meantime, make the sugar syrup(Chashni).
  2. This Balu shahi recipe demands one sugar syrup process. Spray sugar syrup with cardamom, rose water and saffron chips to make it flavorful.
  3. Create a ground ball from the ball, making a small gap in the middle. The use of ghee or oil matters a lot in this process. The crumbs and clarified butter give Balu shahi sweetness and flavour.

Ingredients:

For Making dough:

  • 3 cups of Maida (all purpose flour)
  • ¼ teaspoon of salt
  • ½ teaspoon baking soda
  • ¼ teaspoon of baking powder
  • ¼ cup of ghee at room temperature
  • ¼ cup chilled yoghurt
  • Ice water ½ cup for mixing flour
  • Ghee (clarified butter) for frying

Make Sugar Syrup Using:

  • 2 ½ granulated sugar
  • one and ¼ cups of water
  • ½ teaspoon of cardamom powder
  • one pinch of saffron

Instructions:

Make The Dough:

  1. In a bowl or prat (shallow Indian dish), combine baking powder, salt, flour, and baking soda.
  2. Add the clarified butter and mix well with your fingers.
  3. Clarified butter(ghee) should be in a semi-solid state. If your area is too hot and the ghee has melted at room temperature, store it in the refrigerator for a few minutes.
  4. Add cold yoghurt (chilled) and mix well with your fingers.
  5. Add cold water (about 1/2 cup) and mix until it becomes soft flour. You have to mix the ingredients and not try to soften the dough.
  1. Wrap the dough with a piece of fabric and let it rest for half an hour.
  2. Make 20-22 balls of the same size from the flour. Do not try to make it slippery. For best results, make sure the flour is as small as possible.
  3. Press the Centre of the dough balls with your fingers. Organize all Balu shahi Sweet in the same way. Cover them with tea towels to keep them from drying out.

Fry The Balu shahi:

  1. Heat 1 inch of clarified butter in a shallow non-stick skillet over medium heat.
  2. When the ghee is nearly hot, slowly add the Balu shahi to the ghee. Don’t overload the pan and cook in the middle. The Balu shahi will inflate as you fry, so make some expanse between them.
  3. Reduce the heat and fry the Balu shahi until golden brown.
  4. Keep turning the Balu shahi while frying. It takes about 25-30 minutes to cook each batch.
  5. Place the Balushahi on a plate lined with tissue paper and let it cool completely. Cook all Balushahis and let them cool entirely.

Make The Sugar Syrup:

  1. Place the granulated sugar, water, cardamom powder and saffron in a saucepan and heat over medium heat for 10-12 minutes to make a 2-strand syrup.
  2. The sugar syrup texture is essential to consolidate well in this Balushahi Recipe.
  3. To inspect if the sugar syrup has reached the texture of 2 threads, take a syrup drop on a spoon. Left it for 4-5 seconds to be cool.
  4. Now take some part of the syrup on one fingertip and press it with your thumb. You should see two threads forming between the finger and thumb.

Coat The Balushahi:

  1. When the syrup has the desired consistency, remove the pan from the heat and immediately immerse the Balushahi in the hot syrup. Remove with a fork and arrange in a single layer on a plate. The sugar crystallizes in 5 minutes.
  2. Garnish the Balushahi with silver slices and pistachio and store in an airtight container for five days. Ghee is difficult to refrigerate, so avoid it.

Some suggestions!

  • Do not overheat the ghee. Balushahi should be fried in medium hot ghee.
  • Don’t add too many Balushahis in the Kadai.
  • When the Balushahi starts to swim on top, fry over medium heat until golden brown, twisting periodically. Don’t rush through this process.
  • When cooked in full hot ghee, it is cooked outside but remains raw on the inside.
  • Remove from the oil and throw on absorbent paper.
  • Brush the Balushahi with the hot sugar syrup and let it soak for 20 minutes.
  • Garnish with chopped dried walnuts, rose petals and slices of saffron.

FAQs:

1. What Is Balu shahi Called in English?

Balu shahi is also called the Indian doughnuts. Doughnuts have a softer texture on the outside, while the Badusha have a crispier texture on the outside.

2. Is Balu shahi Prepared Using Maida (All Purpose Flour)?

Balu shahi is like a glazed doughnut regarding ingredients but different textures and tastes. Balu shahi is made with flour(maida). It is fried in clarified butter (ghee) and then coated with sugar syrup.

3. Where Is Balushahi from?

Balu shahi is a popular dessert that first originated in Northern India. It is identical to doughnuts regarding ingredients but has different consistencies and flavours. In southern India, similar pastries are said to be Badushah.

4. How to Make Balu shahi Sweet?

1. Start by making a soft dough of all-purpose flour. Wrap the dough with a handkerchief and keep it cool for about half an hour. In the meantime, make the sugar syrup(Chashni).

2. This Balu shahi recipe demands one sugar syrup process. Spray sugar syrup with cardamom, rose water and saffron chips to make it flavorful.

3. Create a ground ball from the ball, making a small gap in the middle. The use of ghee or oil matters a lot in this process. The crumbs and clarified butter give Balu shahi sweetness and flavour.

2. This Balu shahi recipe demands one sugar syrup process. Spray sugar syrup with cardamom, rose water and saffron chips to make it flavorful.

3. Create a ground ball from the ball, making a small gap in the middle. The use of ghee or oil matters a lot in this process. The crumbs and clarified butter give Balu shahi sweetness and flavour. " } } ] }

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