Balushahi – How to Make Badusha at Home
Servings 4 -5
Ingredients
- Refined flour maida - 1 1/2 cups
- Soda bicarbonate cooking soda - 1/4 teaspoon
- Ghee/butter - 4 tablespoons
- Yogurt - 6 tablespoons whisked
- Pistachios - 4-5 finely chopped
- Oil/ghee - to deep fry
To make Syrup:
- Sugar - 2 cups
- Milk - 2 tablespoons
- Elachi powder - a generous pinch optional
- Water - 1 cup
Instructions
- In a large mixing bowl sift the flour and soda bicarbonate together.
- Add four tablespoons of ghee or butter into the flour mixture and rub with your fingertips till it resembles breadcrumbs.
- Now add yogurt/curd and knead it into a soft dough.(do not kneed to much like you mix dough usually, the dough should look a little flaky)
- Cover the dough with a wet cloth and allow it to rest for about forty minutes.
- Divide the dough into twelve equal portions and make a round shape .
- Make a slight dent or hole in the middle with your thumb. Keep the balls covered and set aside.
- Heat sufficient ghee or oil in a pan on medium heat.
- Once oil is hot slide in the prepared dough balls slowly, three to four at a time, and deep-fry on low heat.
- In sometime you can see that the balushahi will start floating to the top.
- Flip it to other side, once it gets browned on one side.
- Fry until golden brown (Do not fry in high flame).
- Follow the same procedure for frying the remaining badushas.
- Once done remove with a slotted spoon and drain on absorbent paper.
- Set aside to cool till they reach room temperature.
- Mix the sugar and water in a heavy-bottomed pan and set up to boil, on a medium flame.
- When the sugar is all dissolved, add the milk to the syrup (the milk causes any impurities to surface and be removed) and allow to boil for some more time.
- A scum will be formed on the surface.
- Collect the scum with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.(If you like less sweet then you can cook till one thread consistency)
- Soak the cooled balushahi in syrup for about two hours.
- Slowly take out the balushahi from the sugar syrup and place on a serving plate.
- Garnish with chopped pistachios.
- Keep it aside for two to three hours until the sugar syrup forms a thin white coating on the balushahi and enjoy.
Notes
Once the sugar syrup turns non-sticky you can store them. (do not refrigerate),
It keeps well for 4-5 days in room temperature itself.
Do not fry the badushas in high flame.