Balushahi/Badusha...Diwali Sweet Recipe

Few months back when my cousins visited me they brought few sweets along from a very famous sweet shop at my place when i opened one box i saw there were balushahi's in..To be honest I was not so happy ...lol I expected Malai Peda/Cham Cham which is my fav ..But then when i tasted it I absolutely loved this delicious sweet I wondered why i didnt try it all these years .It was Flaky sweet at the same time soft I absolutely loved it .I thought of trying it at home since i had the recipe written long ago in my old recipe book .I was happy with the outcome ..the balushahi's were super delish and turned out just as i tasted from the sweet shop which my sis brought..
Since it was the first time i was trying I halved the original recipe .But later made it twice in a row it was that good...
Ingredients:
1 1/2  cups flour/maida
4 tbsp curds
1/4 tsp baking soda
1/4 tsp baking powder
3 tbsp ghee
1-2 tbsp cold water to knead if required
 ghee /dalda for deep frying
2 cup sugar
1 cup water
few strands of saffron
1/2 tsp cardamom powder
chopped pistachios to garnish

Method
Mix the baking powder and baking soda in the flour and sift it
To this add melted ghee and mix till it looks like breadcrumbs
Add beaten curds/yogurt to the flour and mix.
Knead to a soft dough,the dough won't be smooth don't worry we need the dough to be like that .
Now cover the dough with a cloth and let it rest or 45 -50 mins.
Without kneading the dough divide the dough into 8-9 balls.
Shape it into round balls and make a dent with the thumb.

Heat the ghee /dalda in a kadhai ,the ghee should be medium hot
Drop a small ball of dough to check if the ghee is hot,the bal will float on top this indicates the ghee is hot.
Fry the balushahis in the medium hot ghee ,fry it on low flame
Fry in 2-3 batches don't overcrowd while frying.
Make sugar syrup by boiling sugar and water together  till it reaches 1 1/2 -2 string consistency.
Add saffron and cardamom powder to the sugar syrup.
Soak the balushahi's in the warm sugar syrup for 10-15 mins.
Garnish with chopped pistachios


Notes
Do not put the flame high while frying the balushahi ,or else it won't cook from inside
The balushahi

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16 comments:

  1. Uff... just look at them! I had made this once and posted in on the blog as well... you are really tempting me to make them again...

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  2. I love badusha very much ,u tempt me more dear

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  3. Simply mouthwatering. With clearly explained steps you make it so easy to understand how to make this delicious sweet at home. The Badusha looks so perfect. I am salivating and so wish I could have a few. Loved them.

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  4. So inviting badusha..we bong call it balusahi...u explained so nicely. ..

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  5. I have to admit I am too lazy to make such sweets at home (and don't have experience), so I can at least eat with my eyes here :D

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  6. Wow!! So perfectly made!! tempting!!

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  7. Super delish and super tempting. Sweets not for me but a sweet occasion, why not a bit.

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  8. I love all Indian sweets,this looks delicious...yummmy!!

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  9. Badusha looks mouth watering, the pic reminds me how it tastes... Can I grab some

    Sowmia - Sowmia's Galley

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  10. Oh I'm tempted to make this now. I remember making balushahi years ago but they didn't as mouth-watering as yours. On my list now.

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  11. Delicious badusha, looks temping and yummy..

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  12. Hi, Thanks for the recipe. I did the exact same and cooked with a low flame. But insides are spongy and not flaky. Can u help on where I could be going wrong?

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    Replies
    1. Hi...the dough should not be smooth while kneading.. Just let the dough come together no need to make it smooth by working more on it the flakiness in the balushhai disappears.. The ghee should be med hot but flame should be kept low always. Also making a dent with the thumb is important do not skip that step

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  13. I guess it exactly tastes like "gharee" we have in gujrat because i never get chance to taste balushahi yet..
    Awesome share gloria

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