Top News

Runi Saidpur of Sitamarhi district of Bihar is famous in the entire state for its special and traditional Balushahi. The biggest specialty of this Balushahi is that instead of flour, pure cream or khoya is used in making it, due to which it becomes very meshy from inside and melts in the mouth. If you also want to make crispy and juicy Balushahi like halwai at home, then follow the instructions given here. Recipe Can note.

Material

• Malai/Fresh Cream: 1 cup (thick and fresh)
• Flour: 2 cups (Traditionally cream is the main ingredient, but all-purpose flour is used for binding)
• Pure Ghee: 2 tbsp (for Mohan) and for frying
• Sugar: 2 cups (for syrup)
• Water: 1 cup
• Cardamom powder: half teaspoon
• Saffron threads: 5-6
• Chopped pistachios and almonds: for decoration

method of making

step 1: Take fresh cream in a big vessel. Add melted ghee to it and beat well so that it becomes creamy.

Step 2: Now add flour little by little. Keep in mind, it has to be mixed not vigorously but with light hands so that layers remain in it. If needed, you can sprinkle a little water or milk. Do not make the dough too smooth.

Step 3: Make small lemon sized balls from the kneaded mixture. With the help of thumb, make a slight depression in the middle, so that the syrup can reach inside.

Step 4: Heat ghee or refined oil in a pan until lukewarm. Add Balushahi in it and keep the flame very low. Let it cook on low flame so that it gets cooked properly from inside. When it becomes golden and crispy, take them out.

Step 5: Prepare one-string syrup by mixing sugar and water in a separate vessel. Add cardamom powder and saffron in it. Dip the fried hot Balushahi in lukewarm syrup for 5 to 7 minutes, so that the juice penetrates deep inside.