Balushahi recipe | Badusha recipe
Balushahi should be stored in an air-tight container
Servings: 8
Equipment
- wok
- Mixing bowl
- Air fryer
Ingredients
- 2 cup wholemeal flour
- ⅓ cup ghee
- ⅓ cup yogurt
- ⅓ cup water
- ⅛ teaspoon baking powder for airfried balushahi
- ¼ teaspoon cardamom powder
For frying: Use oil or ghee as per your taste
- Optional: Edible silver varq
For sugar syrup:
- 2 cups water
- 4-6 strands saffron
- 11/2 cup sugar
- 3-4 drops lemon juice optional
Instructions
For the dough:
- In a bowl, add the flour and ghee together and start mixing by hand until you get a crumbly texture.
- Add yogurt to knead a medium soft dough(not too hard/soft).Sprinkle little water if needed.
- Cover and rest it for 4-6 hours or overnight.
- Take some dough and make a smooth ball.
- Press with your thumb in the center,to make like a peda, as shown in the image.
Deep fry balushahi
- Heat oil and fry on a low heat until brown on both sides
- fry on low flame until golden brown and cooked through
- Keep it aside and let it cool until it reaches room temperature.
Air fryer balushahi
- If air frying, mix in baking soda before kneading the dough.
- Line the air fryer basket with parchment paper and preheat to 160°C (320°F).
- Arrange the shaped balushahi evenly in the basket, leaving some space between them.
- Air fry at 160°C for 17–18 minutes, flipping halfway through, until golden brown and flaky.
Sugar syrup
- Meanwhile, prepare sugar syrup by boiling water, sugar, and saffron strands until slightly sticky
- Add a few drops of lemon juice.Dip the warm air-fried balushahi into the syrup and let them soak for 10 minutes.
- Tip : I like to lightly prick the balushahi with a fork before soaking — it helps the sugar syrup seep all the way to the center for even sweetness.
- Remove and cool to room temperature before serving.
- Optionally apply the sheets of edible silver varq on the sweet balushahi.It needs to be placed delicately as it sticks very fast.