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balushahi
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5 from 1 vote

Balushahi

Balushahi should be stored in an air-tight container
Prep Time20 mins
Cook Time30 mins
Resting time6 hrs
Course: Desserts, Egg-free, Festive recipes, Indian Cuisine, Party recipes, Tiffin recipes
Cuisine: Indian
Keyword: badushah, balushahi
Servings: 8
Author: bhavana bhatia

Ingredients

  • 2 cup wholemeal flour
  • ⅓ cup ghee
  • ⅓ cup yogurt

For frying: Use oil or ghee as per your taste

  • Optional: Edible silver varq

For sugar syrup:

  • ½ cup water with saffron
  • ¼ teaspoon ghee
  • 1 cup sugar

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.
  • Heat oil and fry on a low heat until brown on both sides.Keep it aside and let it cool until it reaches room temperature.
  • In a pan,heat water and mix sugar to it along with saffron.
  • Let it cook until sugar dissolves.
  • Pour the sugar water on the fried balushahi. Let it set.It looks like a glazed donuts once done.

Serving suggestion: Optionally apply the sheets of edible silver varq on the sweet balushahi.It needs to be placed delicately as it sticks very fast.

  • Store it in an air-tight jar. Serve on room temperature.
  • Serve on room temperature.