These sweet treats are crispy on the outside, moist, tender, and flaky on the inside.
My list of Diwali sweets is endless. I have tons of recipes on my list that I need to get my hands on, but I end this year with this delicious sweet treat – Balushahi recipe or Badusha. Balushahi is a Mughlai dish and was a popular dish in the kitchens of Moghul emperors.
Wondering what does Bhalushahi means?
Balu or Balo refers to sand or something that has a texture that resembles sand. Since balushahi has a flaky texture that just crumbles and melt-in-your-mouth, it’s therefore referred to as Balu. Its outer layer shines like sand, hence it’s referred to as Balu. ‘Shahi’ means royal. Combined together it means ‘A Shahi dish that resembles the texture of sand.’
Balushahi is not a doughnut!
Balushahi recipe or Badusha is a sugar-glazed deep-fried flaky dessert. Some refer to as a doughnut but actually, it’s not a doughnut. A doughnut is soft and spongy whereas Balushahi is flaky and crumbly. The making of doughnut involves yeast whereas Balushahi is prepared with flour, baking powder, and curd combination. Doughnuts have an even surface and formation whereas in Balushahi uneven surface and edges means a much flaky and crispier balushahi. Doughnuts have a prominently visible hole in the center whereas some balushahi do have a small hole in the center but most of them disappear during frying. Balushahi puffs during frying and that makes the hole disappear.
Now on to the recipe!
If you get the basics of Balushahi making, then this recipe is a simple process, though time-consuming. Start by kneading a soft pliable dough. Cover the dough with a wet cloth and let it rest for 20 minutes. Meanwhile, prepare the chasni or sugar syrup. This recipe requires a 1-string sugar syrup. Step by step tutorial shown below. Flavor the sugar syrup with cardamom, rose water, and saffron strands. Shape balushahi like round balls and make a small indent in the center. The choice of fat (ghee or oil) makes a significant difference in this recipe. Frying in ghee adds a nutty taste and flavor to balushahi.
Some tips!
Do not overheat the ghee. Balushahi needs to be fried in moderate hot ghee. Do not overcrowd the kadai. As the balushahi starts to float on top, fry them on medium-low heat until golden brown in color, turning occasionally. Do not rush through this process. If cooked in hot ghee, they will be cooked from outside but will remain raw on the inside. Remove from oil and drain on a paper towel. Drop balushahi in the hot sugar syrup and allow them to soak for good 20 minutes. Garnish with dry chopped nuts, rose petals, and saffron strands. Enjoy!!
This festive season do give these yummy balushai a try and if you happen to make these treats then share your pics with me @facebook or tag me by using the hashtag #ruchiskitchen (one word) on social media. Would love to hear back from you! Wish you all a happy n Prosperous Diwali!!
