Halwai-Style Balushahi Recipe
Ingredients
For the Dough:
- 1 cup all-purpose flour (maida)
- ¼ cup melted ghee
- A pinch of baking soda
- 2 tablespoons curd (yogurt)
- Cold water, as needed
- A pinch of salt
For the Sugar Syrup:
- ¾ cup sugar
- ½ cup water
- 2–3 green cardamom pods
- ½ teaspoon lemon juice (prevents crystallization)
- A few saffron strands (optional)
For Frying:
- Ghee or oil
Instructions
1. Prepare the Dough:
In a mixing bowl, combine the flour, salt, and baking soda.
Add melted ghee and rub it into the flour until it resembles coarse breadcrumbs.
Stir in the curd, then gradually add cold water to form a soft, pliable dough.
Do not over-knead. Cover the dough and let it rest for 30 minutes.
2. Shape the Balushahi:
Divide the dough into lemon-sized portions.
Lightly flatten each ball and press your thumb in the center to create a small dent.
3. Frying:
Heat ghee or oil in a deep pan over low to medium heat.
Gently slide in the shaped balushahis and fry slowly for 10–12 minutes or until golden and crisp.
Avoid high heat to ensure they cook evenly inside.
4. Prepare the Sugar Syrup:
In a saucepan, combine sugar, water, cardamom pods, and saffron.
Bring to a boil and simmer until it reaches a one-string consistency.
Add lemon juice and turn off the heat.
5. Soak and Set:
Dip the fried balushahis in warm sugar syrup for 2–3 minutes.
Remove and place them on a plate. Let them rest for a few hours until the sugar coating crystallizes.
Optional Garnish:
Top with chopped pistachios or silver vark for a festive touch.
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