Crispy and delicious Balushahi, even neighbors will say wow what have you made
balushahi recipe in hindi balushahi is a traditional dessert of north india and in some places it is also called khurmi it is very tasty to eat. Some people are also fond of it because of the crispness of the sand.
Ingredients Required – ingredients for balushahi recipe
- Maida = two cups
- Ghee = cup, for moyan
- cold water = half cup
- Baking soda = half tsp
- salt = a pinch
- Ghee = for frying Balushahi
To make syrup
- sugar = two cups
- water = one cup
- Saffron = 10 threads, soaked in water
- Small cardamom powder = small half tsp
HOW TO MAKE balushahi recipe
To make Balushahi Sweets, first of all sieve the maida. And after that add ghee, baking soda and salt to the flour, mix it and add water to collect the dough, do not knead it.
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To make sugar syrup, put two cups of sugar and one cup of water in the pan and keep stirring it in between. When the sugar melts, add small cardamom powder and saffron and let the syrup cook till it becomes thick.
When all the dough becomes wet, then cover the dough with a wet cloth and keep it aside for 10 to 15 minutes. After the stipulated time, flatten the dough by spreading it by hand on the slap. Then cut it from the middle and keep the dough one on top of the other. Flatten the dough again by hand then place the cut dough on the other cut dough. Repeat this process 6 to 7 times, by doing this many layers will be formed in the dough and when frying the balushahi. So these layers along with the baking powder will help to puff up and create a very nice design. Now roll the dough smooth and keep it for 10 minutes.
Switch off the gas when the syrup thickens. After ten minutes, cut the dough from the roll into a size, roll the maida ball and then make a hole in the center with the thumb. It is very important to make a hole so that the heat can reach inside easily, in the same way prepare all the sandblasting.
Put ghee in a pan and heat it on medium heat. When the ghee is hot, slow the gas and add sandalwood to it and let it cook till it comes up. When the balushahi comes up, flip the balushahi gently. Roast the balushahi from both the sides till golden brown. When the sandalwood turns golden from both the sides, take it out from the ghee and put it in hot syrup. In the same way, fry all the Balushahi and put it in the syrup, let the Balushahi remain immersed in the syrup for about 15 to 20 minutes.
After the stipulated time, take out the balushahi from the syrup in a big vessel and keep each balushahi separately so that the balushahi syrup dries up.
Now your delicious Balushahi is ready to eat. If you want, you can keep them in the fridge and eat them for 15 days.
Suggestion
- To make Balushahi, take equal quantity of ghee and water, to make dough of flour, take cold water.
- Fry the balushahi on low flame only so that it gets fried well from inside and does not remain raw.
- In order to make sandshahi, it is necessary to make a layer in the dough. So that the sandblasting gets cooked to the inside and cracks also come in them.
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