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• Balushahi is a dessert that we have bought and eaten from sweet shops.
• But do you know that this dish can be prepared at home from selected ingredients.
• Let's know its easy recipe.

If you want to make a sweet treat at home on festive days or on a special occasion, Balushahi is a great choice. Lightly crispy on the outside and soft on the inside, balushahi tastes just like a sweet shop when prepared properly. This sweet can be prepared from easily available ingredients like flour, ghee, curd and sugar. The specialty of Balushahi is that instead of frying directly in hot oil, it is slowly fried on medium heat, thus creating a nice texture. After frying, dipping it in sugar syrup gives it sweetness and also forms a light layer of sugar on top. Diwali, Dussehra, Ganeshotsav Or you can definitely try this Balushahi as a special sweet treat for guests. Let's note down the recipe.

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Material

• Flour – 2 cups
• Ghee – 5 tbsp
• Curd – 3 tbsp
• Baking soda – 1 pinch
• Water – as required
• Oil or ghee for frying

for cooking

• Sugar – 1.5 cups
• Water – ¾ cup
• Cardamom powder – ½ tsp
• Lemon juice – ½ tsp

action

• Take the flour in a pan. Add ghee and baking soda to it and rub it well with your hands. Then add curd and combine the mixture. Make a dough by adding water little by little. Do not over knead the dough. Leave it soft and slightly loose.
• Cover the prepared dough for few minutes. Then make it into balls of equal size. Make a small indentation in each ball by gently pressing it with your hands. Do not make the Balushahi too thin.
• Heat oil or ghee in a pan. Do not add balushahi immediately after the oil is very hot. On medium to low flame
• Balushahi slow down. Allow time for it to cook through. When the color turns light golden, take them out.
• Boil sugar and water in another pot. Let the paste get a little thick consistency. Add cardamom powder and lemon juice to it. Do not make the paste too tight.
• When the fried balushahi is a little warm, add it to the sugar syrup. Leave it in the syrup for a few minutes, so that the sweetness of the sugar soaks in.
• Remove the balushahi from the pan and keep it on a plate or griddle. After cooling, a light layer of sugar will form on it. This gives Balushahi a special taste as well as beautiful appearance.
• Serve when the Balushahi is completely cooled. Garnish with finely chopped almonds or pistachios as desired. It can be enjoyed for a few days by keeping it in an airtight container.

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Tips to make Balushahi soft and crispy

• Balushahi can become hard if the flour is over kneaded.
• Do not keep the oil too hot while frying.
• Slow frying on low flame cooks the balushahi well from inside.
• If the pak is too thick, the sugar layer on the balushahi may become too thick.
• It is advisable to let the balushahi be slightly warm before putting it in the pan.