Balusahi Recipe

                     This is the step by step guide for Balushahi Recipe an Indian home made made Sweet

           खस्ता एवं स्वादिष्ट बालूशाही, पडोसी भी कहेंगे वाह क्या बनाया है

     How to make Balushahi or Badusha Recipe:
  • Creaming ghee:
  1. Take 1/4 cup ghee (60 grams) in bowl.
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  1. With a spoon or spatula or a small wired whisk. beat the ghee till it is smooth, light and fluffy. It's colour will also lighten. 
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  1. Add 1/4 cup chilled fresh curd (Dani) 60 grams. 
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  1. Again with a spoon or spatula or a small wired whisk,, mix and whip the curd with the creamed ghee. 
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  1. Cream Tull light and smooth.
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  • Making Balushahi Dough
  1. Now, using a sieve, take 2 cups maids (250 grams all purpose flour) in it, also sift the flour separately in a plate or a tray. 
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  1. Add a pinch salt, 1 pinch baking soda and 1/2 teaspoon baking powder. 
  2. Sift directly in the creamed ghee and curd. 
  3. Mix the flour lightly with the creamed ghee and curd using a spoon or spatula. 
  4. Sprinkle some cold water in parts and begin to mix it. Overall you can use 8 to 9 tablespoon cold water. add 2 to 3 tablespoons water at a time and mix. If the curd used has mare whey, then less water will be required. 
  5. Mix and combine everything to form a soft dough. Do not knead. Just mix and bring everything together to a dough. In case the dough become stick,then add 1 to 2 tablespoons flour.  Cover the dough and keep aside for 15 minutes. Use light pressure from hands and form dough. Do not knead heavily or if required then knead very lightly. 
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  • Making Sugar Syrup For Balushahi Recipe:
  1. Meanwhile make sugar syrup. While frying also you can make sugar syrup. Take 200 grams super or 1 heaped cup of sugar in a pan or bowl. Use a bowl or pan with more surface are so that the balushahi can get enough space for soaking.
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  1. Add 1/2 cup water. 
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  1. Mix.
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  1. Place the pan on a low flame.
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  1. Using saloon stir the auger so that it dissolves. If there are impurities in the sugar-syrup, then add 1 tablespoon milk.  Remove the scum that forms at the top
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  1. When all the sugar has dissolved, add1/2 to 1 teaspoon cardamom powder.
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  1. Add 10 to 12 Saffron attends. Stir again. 
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  1. Simmer the auger solution on a low to medium-low flame.  Do stir occasionally.  To avoid crystallisation of auger, you can add some drops of lemon juice. 
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  1. Simmer till the syrup he comes sticky or you get 1/2 string consistency in the syrup.  You can even cook it till 1 string consistency. 
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  1. The syrup should be sticky. So look syrup in a spoon and touch and it should feels sticky. When the syrup becomes sticky, then switch off the flame. 
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  • Frying Balushahi
  1. Before frying balushahi, you can begin to heat oil in a kadai or pan on a medium flame.  Do use a Kasai with handles at the sides.  You can also use ghee instead of oil to fry balushahi.
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  1. Pinch small to medium sized balls from the balushahi dough.  Roll them gently and lightly between your palms. 
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  1. Then make an indent or depression in them. You can flatten ten slightly if you want. Cover remaining balushahi dough and keep aside.  Make 5 to 6 balushahi depending on size of Kasai. 
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  1. Check in tinny piece of thebalusahi dough in the medium hot oil.  It should come up gradually and steadily. 
  2. Now left the Kasai from stove top and keep it on the kitchen table top. Gently begin to place balushahi the hot oil. 
  3. Be careful when you are keeping the ballpark in hot oil. Add 5  to 6 it 7 balushahi depending of the size of the Kasai. Balushahi will expend in oil while drying, so make sure not to over crowd the Kasai or pan. 
  4. Now lift the Kasai and place it again on a low flame. 
  5. Begin to fry balushahi on a low flame. 
  6. When one side firms up and is light golden, turn over each balushahi. 
  7.  Keep on turning them over at entarvals and frying them on a low flame.
  8. Frying balushahi on a low flame take about 20 to 15 minut. This will depend on the size of the balushahi. Thickness of the Kasai and the intensity of flame.
  9. It took me 14 minutes to fry each arch of 6 balushahi.
  10. Fry balushahi till golden and crisp.
  11. Using a slotted spoon remove the fried Bali's draining the extra oil. 
  12. Place the balushahi on kitchen paper towels.  When the first batch is getting fried, you cab balushahi from the dough and keep them ready to fry in the second round.  Then fry the second batch of babysitting in the same way the first batch was fried. 
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  • Making Balushahi or Badusa
  1. After a couple of minute, when fried slideshow are still hot, place them in the hot or warm auger syrup. 
  2. With spoon or tongs turn over each balushahi, so that both side are coated with sugar syrup.  Let these balushahi soak in the sugar syrup for about 14 to 15 minutes. 
  3. After 14 to 15 minutes, using tongs or spoon, lift each balushahi and place it in serving tray or bowl. In the same auger syrup, now add the second batch of slideshow. After the balushahi is cooled completely, the auger will crystallize on top. 
  4. Sprinkle 1 to 2 tablespoon of pistachios of all over you can even sprinkle some Aaron stands,  rose petals and cardamom powder if you want.  Press the pistachios, so that they stick to the auger syrup on the balushahi. 
  5. Fry the remaining balushahi and then soak them in the auger syrup. In case if auger drip crystallises then add 2 to 3 able spoons water and warm or heat the syrup again on a low flame. 
  6. Serve balusahi or Nadia's as sweet. Leftover can be easily stored in an air-tight jar or container at room temperature for about 5 to 6 days. 


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