Balushahi Recipe + Eid ul Fitr Mubarak!

Hi Everyone! We’d like to start off by saying Happy Eid ul Fitr! It’s Eid once more and we have an awesome sweet treat for you in its honour: Balushahi.

One traditional Indian sweet or Mughlai dish, known as balushahi, is a staple of Pakistani, Indian, Nepalese, and Bangladeshi cuisine. It is called balushahi in Pakistan or India, and balusha recipe in south India. It is cooked with all-purpose flour, ghee, and yoghurt and is known by other names such as khurmi recipe, khaja recipe, badusha recipe, or balushai misti recipe.

This dessert has a crispy exterior and a moist, soft, or flaky within. To help you make halwai style balushahi at home, I’m sharing with you today a step-by-step recipe for balushahi called halwai jaisi balushahi.

Ingredients

For Dough

Plain Flour 2 Cup
Ghee 1/2 Cup
Baking Powder 1 tsp
Water as you required

For syrup

Sugar 2 Cups
Water 1 Cup
Cardamom Powder 1 tsp
Yellow Food Color 1/4 tsp
Lemon Juice 1 tsp

Method

If you get the basics of Balushahi making, this recipe is a simple, but time consuming, process.

Add desi ghee and flour in a bowl and mix it well with both hands. Now add baking powder and mix well. Add the food colour and mix well. Start by kneading a soft pliable dough. Cover the dough with a wet cloth and rest for 20 minutes.
Meanwhile, prepare the chashni or sugar syrup. This recipe requires a 1-string sugar syrup. Flavour the sugar syrup with cardamom.
Shape balushahi like round balls and make a small indent in the centre.
Now heat the ghee in a Kadahi and fry the balls on low heat so that they are cooked thoroughly. The choice of fat (ghee or oil) makes a significant difference in this recipe. Frying in ghee adds a nutty taste and flavour to balushahi.
Dip the fried balls in sugar syrup and take them out within a minute otherwise they will become very soft and loose the texture.
Balushahi is ready to serve, serve with tea.