Balushahi

Name: How to cook Balushahi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8/10 people (yi
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Balushahi

This is a very popular & well known authentic sweets from India 🇮🇳 Absolutely, delectable with it's every single bite....

Ingredient

Food ration :

8/10 people (yi

Cooking time :

1 hr 30 mins (p

4 tbsps

Lemon Juice (freshly squeezed out)

1 Cup

Freshly Ground Cardamom Powder

1 Cup

Blanched & Sliced Dry Fruits (Garnish)

250 gms

Cooking instructions

* Step 1

For the dough: We need to put in a large mixing bowl- the measured amount of curd, ghee & mix them well

* Step 2

Then add into it- All the dry ingredients, post well sifting them & give everything a very good mix until all well incorporated & now, with your clean hands prepare the dough

* Step 3

Cover & rest the dough for at least 30-40 mins & in the meanwhile, it’s time to prepare the sugar syrup for this BALUSHAHI

* Step 4

Put on a saucepan in the gas oven, add in the sugar & water aforementioned Allow it to come to a boil & then, reduce it's flame to the low & simmer it for at least 10 mins, by stirring it occasionally

* Step 5

At this point, add in it the lemon juice or honey to prevent the syrup getting crystallised & keep it cooking- until it thickens to form one string between your two fingers, when tested

* Step 6

Now, time to shape the BALUSHAHI: make about 14/15 small balls from the dough with your palms & press it gently to flatten it's shape a bit

* Step 7

Now, lastly with your ring finger make a small hold inside the flattened ball- similar to donutsor medu-vada

* Step 8

Now, in a large wok/kadhai, put in the oil for frying the BALUSHAHI- keep the flame to medium first & then reduce it to the low

* Step 9

Since, BALUSHAHI need be fried in a low- medium flame & with great patience, as it's super soft & delicate in the beginning & then when it starts changing it's colour a bit the flame can be put to the medium

* Step 10

Flip it's sides, very gently & carefully & fry them in batches maintaining a distance in between each one of them as it's inflates/expands while in it's frying process

* Step 11

Once done with it's frying until deep golden brown colours, take them out carefully on a kitchen towel and then immerse it into the already prepared sugar syrup while the syrup is still warm enough & not turned cold

* Step 12

In case, it turns a bit cold- warm it up a bit again & then drop the hot fried BALUSHAHI one by one into it- flip each of it's sides for about 2/3 times & don’t allow it to rest inside the syrup for more than a couple of mins time else, it’ll all break