summary: Balushahi Recipe: Make crispy and juicy sweets like halwai at home.
Balushahi is a traditional Indian sweet that is crispy on the outside and soft on the inside. In this easy recipe, know the complete method of making perfect Balushahi like halwa at home.
Balushahi Recipe: Today we will talk about such an Indian sweet, which makes the mouth water just by looking at it, yes, we are talking about Balushahi. This crispy outside and soft inside, syrup-soaked sweet adds charm to any festival or special occasion. As much fun as it is to make, eating it is even more fun.
Today we will share with you the complete method of making Balushahi, absolutely step-by-step and yes, there is a beautiful picture with each step, so that you do not face any problem in making it. So buckle up and come along with us on this sweet journey.
Step 1: Sifting Flour and Baking Soda
First of all, take a big plate or bowl. Sieve flour and baking soda together in it. By doing this there will be no lumps in the flour and the baking soda will mix well in the flour. This will make your Balushahi light and flaky.
Step 2: Add Moen
Now add melted ghee (moyan) to the sifted flour. Mix ghee with flour thoroughly with hands, like you make biscuit dough. Keep kneading it until the flour looks like bread crumbs and starts to bind when you take the flour in your fist. This step is very important, because this is what will make your Balushahi crispy and flaky.
Step 3: Knead the dough with curd and water
Now add curd to the flour and start mixing gently. Then start kneading the dough by slowly adding very cold water. Keep in mind, we do not have to knead the dough, but simply bring all the ingredients together. We do not have to make the dough too smooth, it should have cracks. These cracks will form layers after frying, which is the specialty of Balushahi. Simply prepare a soft dough that won’t stick together.
Step 4: Resting the Dough
When the dough is ready, cover it with a wet cloth and keep it aside for 15-20 minutes. This will make the dough a little soft and it will be easier to make Balushahi. During this time you can prepare to make syrup.
Step 5: Preparing the Syrup
Mix sugar and water in a deep bottomed pan. Keep it on medium flame and keep stirring till the sugar dissolves. When the sugar dissolves completely, add cardamom powder, saffron threads and lemon juice to it. Boil it for 5-7 minutes until one string syrup is formed. The syrup should not be too thick, otherwise Balushahi will not be able to absorb it properly. A string syrup means that when you take a little syrup between your fingers and pull it, a slight string is formed. Switch off the gas and keep the syrup slightly warm.
Step 6: Shaping the sandpaper
Now take the rested dough. Gather it again very gently. Divide the dough into small equal parts. Take each portion between your palms and gently roll it into a round shape and then make a hole in the center with your thumb or the back of a wooden spoon. Keep in mind that the sand stone should not be too smooth, it should retain light cracks, this is its identity. Prepare the entire Balushahi in the same manner.
Step 7: Fry the Balushahi
Heat ghee or oil in a pan. The temperature of ghee is very important for frying Balushahi. Ghee should not be very hot, but should be slightly hot. When you put a small piece of dough in the ghee, it should rise up slowly. If the ghee is too hot, the Balushahi will be cooked from outside, but will remain raw from inside.
Step 8: Dip in syrup
When the Balushahi turn golden brown, carefully remove them from the ghee and drop them directly into the hot syrup. Soak them in the syrup for about 10-15 minutes, so that they absorb the syrup well. Keep turning them occasionally so that the syrup reaches inside properly from both the sides.
Step 9: Garnish and serve Balushahi
After soaking thoroughly in the syrup, take out the Balushahi from the syrup and keep it on a wire mesh so that the excess syrup drips off. You can garnish them with finely chopped pistachios or almonds. Serve them hot or at room temperature. These can be stored in an airtight container for a few days.
- Keep in mind while kneading the dough: For Balushahi, the dough is not kneaded, but simply collected. It should be slightly crumbly and flaky. Making smooth dough can make Balushahi hard.
- Use cold water: Cold water helps the ghee to mix well with the flour, making the balushahi more flaky.
- Ghee Temperature: It is very important to fry Balushahi on low flame and in lukewarm ghee. Due to this they get cooked from inside and become crispy from outside. If the ghee is too hot, they will burn quickly from outside and remain raw from inside.
- Consistency of syrup: The syrup should be of a string, neither too thick nor too thin. If the syrup is too thick, the Balushahi will not be able to absorb it properly. If it is too thin, the sandpaper will become wet. Adding lemon juice will prevent the syrup from freezing.
- Be patient: Making balushahi takes some time and patience, especially during frying. But the delicious end result is worth it!
- How to store: Balushahi can be stored in an airtight container at room temperature for up to a week. The syrup may freeze if kept in the refrigerator.
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