For the Indian Cooking Challenge
this month, I selected a general Indian Sweet, popularly made in many states and referred as Balushahi. In south we call it Badusha
, and I had previously made for Deepavali.
With Deepavali approaching us, I thought I should challenge another sweet. Though Balushahi is almost the same as Badusha, the version I had made is little different and for that reason alone I thought Balushahi – the north Indian version should be given a try.
I referred Manjula’s
recipe and the recipe comes out foolproof. Even with this I can’t say I followed a recipe to T, as I realized that instead of 1/4 cup Butter, I added 1/2 cup. Imagine how buttery the Balushahi turned out.
Konda was clicking the step by step pictures and I was trying to teach her maths in the measurement I was doing. Typically I was eye balling the measurement and when it was the turn of butter, I sliced through the halve, and asked her how much. I told her that’s how you measure, once you see a volume, just by looking at a sliced piece, you should say right away if it was that or not. With high-handed look, I simply added it right away and started kneading it.
I had called Amma to come along, as it always feels wonderful having her when I am making Indian Cooking Challenge. I was telling her how this recipe was so different, as I remember using water to knead the dough. Whereas I didn’t had to add water at all. As I was telling her, something clicked and I realized that instead of 1/4 cup, I added all of the 1/2 cup butter.
I checked on the fried ones, and they were so buttery! Amma told me right away that she was not going to eat this today. I have been making something through the day and they were all stuffed, she said. Though she loves it, and wants me to make it again with less butter.
However the best compliment was from Hubby dear. He walked in to the kitchen and was surprised seeing me make Badusha. He said he was thinking of getting it tonight and here I was making it. I said this was North Indian version of Badhusha. He had been missing to eat the cake and the mousse that was made today. He made it a point to eat this for his dessert and said it was simply superb!
Balushahi is also called as Tikari, very popular in many North Indian States and prepared during Diwali, just as it’s done down south. This sweet is very popular among Bhojpuries and they also make this dring Teej and Durga Pooja
Step by Step pictures to make Balushahi
Making the sugar syrup for Balushahi
Balushahi ~ North Indian Special
This recipe will make 12.
For the Dough
All purpose flour / Maida – 1 cup
Baking soda 1/4 teaspoon
Baking powder 1/8 teaspoon
Unsalted Butter cold cut into small pieces or cold clarified butter ghee – 1/4 cup
Yoghurt cold / Curd – 1/4 cup
Oil for deep fry
Sugar – 1 cup
Water – 1/3 cup
Cardamom powder a pinch
How to make Balushahi
To make the Balushahi dough
In a wide bowl mix the flour, baking soda and baking powder.
Add butter mix with your fingers, mixture should be crumby.
Now add the curds slowly as needed making into soft dough. Do not knead the dough.
Cover the dough with a damp muslin cloth and let it sit for about half an hour.
Take the dough and knead just enough to hold it together.
To make the Syrup
In a wide sauce pan add water, sugar medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread. Add the cardamom powder and set it aside. This can be done just before making the Balushai during the half hour resting period.
To fry the Balushahi
Divide the dough into 12 equal balls
Make the dough balls, flatten it down on your palm, make a deep dent in the center of the ball.
Heat the oil in a Kadai, and keep the flame on low heat.
The oil should be hot, but not smoking hot at the same time. Check for right heat by dropping in a tiny dough. When the oil sizzles, you can gently drop in the balls. Without crowding the kadai, fry in batches.
Let one side get browned well, it takes about 2 mins, then turn over and cook till it browns. The balls should be golden brown on both sides.
Once done, drain on to a kitchen towel, and keep it for few mins.
Dip the fried balls in the sugar syrup and remove them right away. Do not leave them in the syrup.
Garnish with chopped pistas and serve hot.
Frying should be done in low heat, else the center will not get fully cooked.
The fried balls should only be dipped and rolled in the sugar syrup. Do not leave it for long.
Cooking it in low heat gets you flaky balls.
There is no need to add water, curds should be enough to get you a nice dough.