Balushahi Recipe | Khurmi Recipe | Badusha Recipe
Garnished from Pistachio shavings, and filled with sugar syrup this is a very delicious holi special recipe.
Ingredients for Badusha Recipe
- Refined flour - 2.5 cup ( 300 gms )
- Ghee - 1/2 cup ( 100 gms)
- Sugar - 2.5 cup ( 500 gms )
- Pistachios - 15 to 20
- Cardamoms - 6
- Saffron Strands - 30 to 40
- Baking powder - 1 tsp
- Ghee - for frying
How to make Balushahi
Make some preparations prior to making Balushahi. Add cardamom to the apparatus and peel it and grinds it. Take 30 to 40 saffron strands,Add a little water so that the saffron gives off color.
Take refined flour. Add baking powder to it. Mix well. Add ½ cup ghee to it. Mix well again. Add water in small portions to make dough. Make sure you just bind it. A little more than 1/2 cup water is used to knead the refined flour. Keep it aside for 20 to 25 minutes to set.
20 minutes are done, dough is set and ready. Squash it slightly, Keep dough layered. Break the lump of dough Make a log from it. Make small balls, meanwhile heat up a wok with ghee. To shape the balushahi, Lift a dough ball.Give it a round shape.Press it and make a hollow from one side. Lift a dough ball.Give it a round shape.Press it and make a bit hollow from both side. Place the shaped Balushahi in a plate.Make all the Balushahi likewise
To prepare sugar syrup
take sugar in a vessel, add 1.25 cup water to it. Turn on the flame. Cook until the sugar dissolves in water. Stir it at regular intervals check it. The last drop of sugar syrup should form a single thread. When sugar syrup is ready,turn off the flame.
To check sugar syrup the other way pour a few drops of sugar syrup in a bowl, stick it between your thumb and fingers, strech it to check if single thread is formed.
Add cardamom powder to it, add the soaked saffron to it stir once,. Place the sugar syrup over a jali stand. Cover and keep it, so that it doesn’t cool down quickly.
Put ghee to heat in a wok. Check if ghee is sufficiently hot, You need less hot oil like to fry the Balushahi. Put the Balushahi to fry. Fry on low flame, when they float over the ghee, when golden brown from below, flip them. Slightly increase flame and fry well until golden brown from all sides. When fried and ready, take it out. Hold the Balushahi over the ladle ,so that the extra ghee drains back to the wok. Keep it in a plate.
Take out the Balushahi and drop it in sugar syrup. Dip it. If the ghee seems too hot then then turn off the flame for 2 to 3 minutes and let it cool. Turn on flame, put the Balushahi to fry. Meanwhile Take out the balushahi dipped in sugar syrup.Keep it in a separate plate. All the balushahi are fried and ready. It takes 20 to 21 minutes to fry balushahi at once. 21 Balushahi are ready with this quantity of dough.To garnish place Balushahi in a plate. Garnish with pistachio shavings. Balushahi can be stored in refrigerator and eaten upto 15 days.
- Do not knead the refined flour dough too much, just bind it.
- Fry the balushahi in less hot oil, If it is too hot, they won't puff up.
- If the sugar is unclear then the sugar syrup becomes unclear too. Add 1 tbsp of milk to it. As the sugar syrup boils, the impurities will flaot over the syrup. Take it out with a spoon, the syrup will come out clean.
- You can make Balushahi, even without saffron strands.
- You can fry the balushahi in oil instead of ghee if desired.
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