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Ingredient
Balushahi/Badusha
Introduce
Chef :
Sabrina YasminBalushahi/Badusha
#goldenapron3
#Holisweets
Balushahi is one of the most popular and delicious sweets that are served in any festival . It's my favourite sweet and I like to take it as it's original form... flakey, little crisp from outside and soft layers inside with ghee and cardamom flavour. My recipe really yields balushahi exactly like shop.
Ingredient
Food ration :
16 servingsCooking time :
45 minutes
2 cup
All purpose flour
1/2 cup
Ghee
1/2 cup
Yogurt
2-3 tablespoon
cold water
2 tablespoon
crushed Pistachio for garnishing
2 cup
Sugar
1 cup
Water
1 teaspoon
Cardamom powder
1 teaspoon
Lemon juice
Cooking instructions
* Step 1
For sugar syrup take 2 cups of sugar and 1 cup of water in a saucepan.
* Step 2
Place in stove top and bring to boil.
* Step 3
Add cardamom powder when sugar dissolves completely.
* Step 4
Cook the syrup until one string consistency.
* Step 5
Keep aside. The consistency of sugar is very important, it should flow like a string when drop with a spatula.
* Step 6
Now for the balushahi place maida or all purpose flour, baking power, baking soda and ghee in a mixing bowl.
* Step 7
Using your fingers and palm mix all the ingredients in such a way that the mixture resembles breadcrumbs.
* Step 8
Add 1/2 cup yoghurt to the mixture.
* Step 9
Mix yoghurt well to the flour mixture.
* Step 10
With 2-3 tablespoon of cold water combine the mixture to form a rough dough. Don't knead the mixture, just add water to combine.
* Step 11
Cover the dough and keep aside for atleast 1/2 an hour.
* Step 12
After 1/2 an hour, take the dough and divide into two parts.
* Step 13
Place one portion of dough over the other one.
* Step 14
Again divide the dough into two and place one portion over the other. These are necessary to form the layers.
* Step 15
Do the same process again, but don't try to knead the dough. Just place one portion over the other.
* Step 16
After layering 4 times like that take small lime size portion of the dough and make a rough patty with little impression of thumb in the center.
* Step 17
Similarly make all the balushahis. We can make approximately 16 -17 balushahi out of this dough.
* Step 18
Heat vegetable shortening or ghee in a deep pan.
* Step 19
Slide balushahi to slight hot oil. I placed 8 balushahi in one batch. They should completely deep in oil.
* Step 20
In low heat fry them. For 1st 10 minutes don't stir the balushahi.
* Step 21
After 12-13 minutes flip the balushahi with a spatula.
* Step 22
Fry them in low heat by flipping both sides until light golden brown.
* Step 23
After frying them 30 minutes in low heat I transferred them in a kitchen towel.
* Step 24
When the sweets cool a little bit, dunk them to sugar syrup.They should completely sink in syrup.
* Step 25
Keep in the syrup for 20-25 minutes so that balushahi can soak syrup upto it's centre.
* Step 26
After 20- 25 minutes transfer the sweets to a dish.
* Step 27
In the same way fry the remaining balushahi and soak them in syrup.
* Step 28
Transfer in a dish garnish with some crushed pistachios and serve.
Note: if there is a photo you can click to enlarge it
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