Balushahi Banane ki Recipe includes step-by-step photos and a video. Making a light dough from all-purpose flour, ghee, and baking powder is the first step in the method. The dough is eventually formed into tiny, flat balls, which are then deep-fried in clarified butter(ghee). It receives a final sugar syrup dip to create a crystal sugar covering.
Balushahi Banane ki Recipe
Do You Wonder What Balushahi Means?
Sand or material with a texture like sand is referred to as balu or balo. Balushahi is also known as Balu because of its flaky texture, which just crumbles and melts in your mouth. It is known as Balu because of the way its outer layer sparkles like sand. Shahi is a regal title.
When put together, it implies “A Shahi dish with a texture similar to sand.”
What distinguishes it from a doughnut?
Additionally, it is known as Indian doughnuts. However, balushahi tastes and feels very differently from doughnuts.
Balushahi lacks the airy and fluffy texture of a doughnut. Its texture is delicate and slightly flaky.
A doughnut’s outside has a soft feel, but the exterior of a balushahi banane ki recipe has a crisp texture.
While Balushahi is created using a mix of flour, ghee, baking powder, baking soda, and curd, doughnuts are manufactured with yeast.
When compared to doughnuts, which have a flat surface and shape, balushahi, which has an irregular surface and edges, is significantly flakier and crispier.
Both have holes in the middle, however when Balushahi is deep-fried, the hole typically vanishes.
Serving Suggestion:
A cup of tea can be enjoyed with balushahi as an afternoon snack or as a dessert. Make a double batch and serve it at your upcoming gathering or picnic. The Balushahi is ideal to bring for picnics or lunch boxes as a tasty treat because it keeps well at room temperature.
Nutrition Value:
Calories: 175kcal | Carbohydrates: 40g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 132mg | Fiber: 4g | Sugar: 23g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 4mg
Balushahi Banane ki Recipe | Balushahi Recipe
Equipment
- 1 One nonstick frying pan
- 1 Bowl
- 1 Saucepan
- 1 cooking spud
Ingredients
For Balushahi Banane ki Recipe
- 4 Tbsp Ghee
- 3 Tbsp Curd
- 1 Cup Sugar
- ½ Cup Water
- 2 Pinch Baking powder
- 2 Pinch Baking soda
- ¼ Tbsp Lemon juice
- 6-7 Piece Pista
- Ghee/oil For frying balushahi
Instructions
Balushahi Banane ki Recipe step by step
- To make balushahi banane ki recipe we will first take 4 tbsp of ghee in a bowl
- After this we will take 3 tbsp of sour curd.
- Knead ghee and curd well together.
- Then we will add 1 cup flour to that ghee and curd mixture. After add 2 pinch baking soda and 2 pinch baking powder.
- Then knead evevrything together by hand and make a dough. While making dough we have to take care that we don't use water here when you feel that daugh is not make soft properly you can use some ghee in it.
- After cover it and leave it for 20 minutes for fermentation.
- To prepare sugar syrup, take 1 cup sugar in a vessel, add ½ cup water to it. Turn on the flame. Cook 10 minutes until the sugar dissolves in water. Stir it at regular intervals check it. Balushahi sugar syrup is more thick from gulap jamun or rasgolla.
- After 20 minutes, knead the dough once again, once the balushahi dough is ready make balushahi.
- To shape the balushahi, Lift a dough ball. Give it a round shape. Press it and make a hollow from one side. Lift a dough ball. Give it a round shape. Press it and make a bit hollow from both side. Place the shaped Balushahi in a plate. Make all the Balushahi likewise.
- After 10 minutes check your sugar syrup consistency and then add few drops of lemon juice and just stir once then off the oven.
- For frying balushahi take a frying pan and heat the ghee/oil. Check if ghee is sufficiently hot, You need less hot oil like to fry the Balushahi. Put the Balushahi to fry. Fry on low flame, when they float over the ghee, when golden brown from below, flip them. Slightly increase flame and fry well until golden brown from all sides.
- When fried and ready, take it out.Hold the Balushahi over the ladle ,so that the extra ghee drains back to the wok. Keep it in a plate.
- Take out the Balushahi and drop it in sugar syrup.Dip it and soak it for 10 minutes, flip it 2-3 times in between and leave it for 5 minutes.
- After 5 minutes take the balushahi from sugar syrup and now our tasty balushahi is now ready. To garnish place Balushahi in a plate. Garnish with pistachio shavings.Balushahi can be stored in refrigerator and eaten upto 15 days.
Video
Notes
- You will need to use less water while creating the dough if you are adding curd or yoghurt that has more whey.
- Make sure you are putting everything together with gentle hands to generate a soft dough rather than vigorously mixing the ingredients. Add an additional 1 to 2 teaspoons of all-purpose flour if the dough is sticky.
- If there are any impurities when creating the sugar syrup, add 1 tablespoon milk. Take off the gunk that accumulates on top.
- Add a few drops of lemon juice to the sugar syrup to prevent the crystallisation of the sugar.
- The sugar solution must be heated until it turns into sticky syrup with a 1/2 to 1 string consistency.
- Keep in mind that the length of time it takes to cook the sweet will depend on the size, thickness, and heat of the pan or kadai.
- You can choose to flavor the dessert with ingredients like green cardamom powder, rose petals, or your favorite nuts in addition to garnishing it.
- If the sugar syrup crystallises when cooking more batches, add 2 to 3 teaspoons of water to it. Then warm it up or reheat it over low heat.
Balushahi Banane ki Recipe Step by Step:
1.To make balushahi banane ki recipe we will first take 4 tbsp of ghee in a bowl
2. After this we will take 3 tbsp of sour curd.
3. Knead ghee and curd well together.
4. Then we will add 1 cup flour to that ghee and curd mixture. After add 2 pinch baking soda and 2 pinch baking powder.
5. Then knead evevrything together by hand and make a dough. While making dough we have to take care that we don’t use water here when you feel that daugh is not make soft properly you can use some ghee in it.
6. After cover it and leave it for 20 minutes for fermentation.
7. To prepare sugar syrup, take 1 cup sugar in a vessel, add ½ cup water to it. Turn on the flame. Cook 10 minutes until the sugar dissolves in water. Stir it at regular intervals check it. Balushahi sugar syrup is more thick from gulap jamun or rasgolla.
8. After 20 minutes, knead the dough once again, once the balushahi dough is ready make balushahi.
9. To shape the balushahi, Lift a dough ball. Give it a round shape. Press it and make a hollow from one side. Lift a dough ball. Give it a round shape. Press it and make a bit hollow from both side. Place the shaped Balushahi in a plate. Make all the Balushahi likewise.
10. After 10 minutes check your sugar syrup consistency and then add few drops of lemon juice and just stir once then off the oven.
11. For frying balushahi take a frying pan and heat the ghee/oil. Check if ghee is sufficiently hot, You need less hot oil like to fry the Balushahi. Put the Balushahi to fry. Fry on low flame, when they float over the ghee, when golden brown from below, flip them. Slightly increase flame and fry well until golden brown from all sides.
12. When fried and ready, take it out.Hold the Balushahi over the ladle ,so that the extra ghee drains back to the wok. Keep it in a plate.
13. Take out the Balushahi and drop it in sugar syrup.Dip it and soak it for 10 minutes, flip it 2-3 times in between and leave it for 5 minutes.
14. After 5 minutes take the balushahi from sugar syrup and now our tasty balushahi is now ready. To garnish place Balushahi in a plate. Garnish with pistachio shavings.Balushahi can be stored in refrigerator and eaten upto 15 days.
