- Course: Dessert
- Place of Origin: Indian subcontinent
- Region or state: Across India
- Main ingredients: Maida (all-purpose flour), sugar, ghee
A traditional sweet originating from the Indian subcontinent, Balushahi is a sweet syrup glazed Indianized doughnut made with maida, sugar, and ghee with a dense and gooey inside and a crispy and flaky texture from the outside. Known as Badushah in South India, Balushahi is a festive delight and can be found in sweet shops all over India in all seasons. In north India, Balushahi is mostly seen as one of the sweets gifted to guests during weddings and on special occasions and in south India, Badushah is also a popular sweet mostly found in homes during festivities. Balushahi or Badushah has an uncanny resemblance to the western glazed doughnuts, but the unique taste and dense yet flaky texture differentiates this desi sweet from international doppelganger.
Traditionally, a Balushahi is made from maida flour which is shaped like a doughnut with a dent in the center and then fried in ghee (clarified butter) to be dunked in a hot sugar syrup. Despite being made with the similar kind of ingredients, Balushahi can differ from region to region in terms of texture and sweetness. Badushah in south India is has a juicy texture and is a lot sweeter and flakier than the one made in north India and is a common sweet in almost all major south Indian states. Other than India, Pakistan and Bangladesh too have their own versions of Balushahi. Making Balushahi at home is easy and does not require too many ingredients as well. With just a little bit of efforts and stirring, you can impress your family members or guests with these juicy, flaky, and delicious round treats in no time.
Making of Balushahi
Cream Ghee - Take some ghee which is room temperature in a bowl and beat it with a whisk till it turns light, smooth, and fluffy. Add ¼ cup of fresh curd and whip the mixture until soft and creamy.
Make Balushahi Dough - In a bowl, sift 2 cups of flour and add a pinch of salt, baking powder, and baking soda each. Mix the flour into the cream mixture in two batches and sprinkle some cold water to mix it properly. Blend nicely until a nice soft dough is ready, do not knead. Cover the dough and let it sit for about 15 minutes.
Make Sugar Syrup - In a deep pan, take some sugar a little bit of water. Stir and heat the sugar and add a little cardamom powder and saffron strands in it. Keeping the heat low, stir occasionally and simmer till the mixture is in 1 string consistency and then switch off the flame.
Shape and Fry the Balushahi - Heat oil/ghee in a kadhai and keep it in low heat. Take medium sized ball from the dough and roll between the palm and press slightly to give a disc shape and make an indent at the center using your finger. Dip the balushahi in hot oil or ghee and fry until golden. Remove them from the kadhai and directly place them into the sugar syrup for about 15 minutes. Take the balushahi out and when the sugar crystalizes on top, garnish them with some chopped pistachio or almonds and serve.
One serving of Balushahi (1g) gives 132 calories, out of which carbohydrates comprise 49 percent calories, proteins account for 5 percent calories, and fat contains 47 percent calories. One serving of Balushahi gives 6 percent of the total daily calorie requirement of the total daily requirement of the standard adult diet of 2000 calories.
A bliss on the plate and palate too, Balushahi or Badushah is a Indian doughnut glazed with sugar syrup and exhumes richness with its dense yet flaky texture which is a delight in the mouth and an ecstasy in every celebration.
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