Balushahi or badusha or badhusha is one of the traditional sweet of subcontinent of India & Pakistan. This a deep fried sweet which is crispy from outside and soft from inside. It is also called indian doughnuts but the texture and taste of balushahi is way more different then donuts. It can also be stored for a few weeks without getting spoiled. preparing balushahi involves a number of time consuming steps and you need to follow these steps carefully to enjoy the taste and flavor of it. The recipe that I am sharing today is a secret street style balushahi recipe and it is a tried and tested recipe. I also shared the video of this recipe to make sure that you can prepare this balushahi easily at home. The result will be exactly the same as halwai style balushahi. Do follow the recipe exactly without making changes in it. I hope you will enjoy this recipe of balushahi.
In a bowl add alum, baking soda and yogurt. Give a mix to all these ingredients.
Now add all purpose flour and combine everything well.
Add melted luke warm ghee in the flour along with chilled water.
Combine till a soft dough form. Do not knead the dough just mix till everything is well combined.
Take the dough out on a flat surface and let it rest for 15 minutes on room temperature. Do not put it in a heated place as the heat will melt the ghee of dough.
For sugar syrup, in a pan add water, sugar and ilaichi.
Cook it on medium flame till sugar melts completely and the syrup thickens to one string consistency.
Let the sugar syrup cools down.
After resting time, divide the dough first in two equal portions and then divide into small equal size portions.
Give these again rest of 10 minutes.
Roll the small portions in a ball shape. Then flat it a little bit by gently pressing with your palm and gently press in the center with your thumb.
Repeat the same process with entire dough. In a wok heat oil or ghee on low flame. Do not over heat the oil.
One by one add the prepared balushahi in it and fry.
When the balushahi rise to the surface of oil then increase the flame to medium. Turn the sides when the balushahi become hard from outside and cooked from one side.
Fry till golden brown and fully cooked from inside as well. This will take about 25-30 minutes.
After frying take out balushahi on a strainer and strain the excess oil.
Let the balushahi cool down, and when it comes to a warm temperature add it in the sugar.
Dip the balushahi in sugar syrup for 4-5 minutes. Take out in serving plate and enjoy.
__________ Note: If by any chance you mistakenly add the balushahi in too hot ghee, turn the flame to very low and cook it.
If your ghee will be less hot the balushahi will absorb excess oil, when it is almost cooked turn the flame to high for 1-2 minutes. This way the excess oil come out of balushahi.
I forgot to add cardamom (ilaichi) in my sugar syrup so do not get confused :-)