Are you looking for classic sweet to celebrate most awaited festival that is ''Raksha Bandhan'' To celebrate a wonderful bond between siblings here is a soft and flaky and melt in mouth ''Balushahi''. I had bookmarked this recipe long time and I think this is the best to try it out. Tried 2 days ago and it was super duper hit and my family loved it. Balushahi is not difficult as ones think it is. There are certain important steps to be followed while making them and if you follow them, you will be successful. Badusha is very famous Indian dessert sold in most of the mithai shops. Badusha in south and Balushahi in north. Pinch lemon size balls that are shape out of a dough consisting of maida, butter and curd, deep fried in a golden shade and coat in a warm sugar syrup. Try out this classic dessert and treat to your family.
Sieve maida and cooking soda. Make a dent in center and add room temperature butter and curd into maida.
Gently mix, it will look like crumbly. Add little amount of water slowly and knead it at least 8 minutes to make soft dough. Keep aside for 10 minutes. Make a equal size balls and keep aside. To prepare balushahi, pinch off lemon size dough and roll into balls.
Flattened the dough on your palm and simply make dent in center or you can make another way to make decorative swirl. To make swirl shape, dough should be soft and smooth. There should not be any crack in balushahi otherwise when you start frying, it will start to break. Repeat this process with rest of dough balls. Cover and keep aside.
Heat oil in kadai on low flame. Meanwhile add sugar and water in a pan and boil on medium flame till single thread consistency. Then add saffron, cardamom powder and lemon juice to avoid crystallization. Keep aside.Start frying the balushahi. Make sure oil should not be too hot or smoky.
For perfect layered flaky balushahi – heat oil on low flame, add small pinch of dough in oil if it sizzles and comes on the surface immediately then oil is ready for deep frying. Now add balushahi in kadai and turn off the flame quickly. Allow the balushahi to cook in oil when it comes on surface and bubbles disappear then turn on the low flame and cook on both sides till golden in brown color. Repeat same process with rest balushahi. Do not overcook. (for me it takes 8-9 minute for one batch)
Drain in a paper towel and immediately add into prepared sugar syrup. Dip well on both sides, allow to sit for a minute.Transfer the coated balushahi on greased butter paper / sliver foil.
Enjoy every sweet bite !!
Do not fry on high flame otherwise it will be uncooked from inside .
Do not refrigerate. It will stay good for a week.
Balushahi swirl are time consuming. You can make simple mini doughnut shape, they are soft and more flaky.
Keep sugar syrup warm all the time.
Lemon juice helps to prevent crystallization of sugar syrup.
Use mentioned quantity while making balushahi, if you reduce amount of oil or butter then it will be hard and not flaky.