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Ingredient
BALUSHAHI/BADUSHA
Introduce
Chef :
Anamika BanerjeeBALUSHAHI/BADUSHA
It’s a very traditional sweet savoury/dessert, prevalent in many parts of our country- INDIA 🇮🇳
With it's such fame, it also carries a great taste in the buds & looks both
The best part of this particular sweet is that-
it's shelf life is more than a fortnight, if stored carefully in an air tight glass jar/container
Ingredient
Food ration :
12 peopleCooking time :
45-55 mins. Prep Time: 1 hour
1 Cup (250 gms)
All-purpose Flour (Maida)
1/4 tsp
Baking Powder
1/4 tsp
Baking Soda (Sodi Bi-Carbonate)
4 tbsps
Ghee (Clarified Butter)
3/4 tbsp
Plain Curd (Dahi)
1 Cup
Sugar- (Granulated)
1/2 Cup
Water- (RT)
Cooking instructions
* Step 1
For the BALUSHAHI dough: We need to mix in a large bowl 4 tbsp ghee & 3/4 tbsp Plain Curd (using the same spoon)- Give it a nice mix...then, add in two batches 1 Cup Maida & 1/4 tsp of Baking Powder & Soda each...post sifting well
* Step 2
Now, prepare the dough with the given measurements- allow it to sit/rest for at least 20-30 mins. Post covering the bowl….
* Step 3
Now, while the dough is resting- prepare the sugar syrup/chasni, following the given measurements...add to it, a thin slice of lemon juice to avoid crystallising
* Step 4
Coming back to the dough, give it the shape of the donuts & it should yield about 12-15 pieces, according to the sizes maintained
* Step 5
Take a Wok/Kadhai for deep frying the BALUSHAHI- use ONLY vegetable/refined oil, take the oil generously, fry them in batches & leaving spaces between them- not more than 7/8 pieces in a batch
* Step 6
The flame need be absolutely in it's LOW all along the frying procedures...need to flip their sides very carefully & cautiously
* Step 7
Refer to the pics given down below 👇🏻
* Step 8
* Step 9
* Step 10
* Step 11
To make this leafy design: Take one dough-ball- roll it out as a puri sized- Then, with a sharp knife or pizza cutter, leaving out the header & bottom edges- Mark out into medium-thin strips, then fold the strips as shown in the pics given- Taking one edge in hands put it in between the total strips made once & the other one the same way to its opposite side
* Step 12
It’s slightly difficult to illustrate in mere words without showing each & every step wise but I’m sure, those who does make sweets or are keen to learn the techniques- They can get it pretty well, it’s according to me- All about your own creativity & you needn’t starkly follow anyone else’s blindly- You can create/re-create your own, always
* Step 13
* Step 14
* Step 15
Once done, take them out in the strainer/kitchen towel & then put them back to the prepared warm sugar syrup for getting immersed- each sides for about a minute or so & the process should be repeated 3/4 times min. Our BALUSHAHI is now, all set to go... put the stage on fire
* Step 16
Relish this delish
Note: if there is a photo you can click to enlarge it
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