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Balushahi
Balushahi should be stored in an air-tight container
Prep Time
20
mins
Cook Time
30
mins
Resting time
6
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.