Baalushahi is a famous Indian sweet. In some parts of India, the same sweet is also called as badusha or badhusha. I have made this sweet dish a stiff dough with all-purpose flour, ghee and a pinch of baking soda. Approximately Two inch diameter discs shaped by hand, fried in oil and dipped in thick sugar syrup to make a sugar coating. They are very sweet, but tasty with a slightly flaky texture.
Please have a look at my Baalushahi recipe below, with step by step pics.
- Maida (all purpose flour) – One big cup.
- Ghee (Clarified Butter) – 3/4th cup – melted.
- Baking powder – 1 tsp.
- Salt – Half tsp.
- Water – One big cup.
- Sugar – One big cup.
- Elaichi (Cardamom) powder – 1 tsp.
- Kesar (Saffron) – 1 tbs.
- Oil (for deep frying) – as required.
- Pista – half cup – sliced into fine pieces.
- Take a large mixing bowl. Add Maida flour, baking powder, salt and ghee to it.
- Using your fingers and palm mix it well until it becomes thick and hard in consistency. Mix it gently so that crumbles are formed.
- The dough should be hard and don’t press it too much. Cover it with a cotton cloth and leave it aside for 30 minutes.
- Take another large flat pan. Add water, sugar and boil it.
- Add Elaichi powder and Saffron into it. Keep stirring it until the sugar syrup becomes thick (single string consistency).
- Take the whole dough on a flat surface and roll it gently using rolling pin. Keep the thickness about one inch. Cut the dough from middle (in plus shape) using knife. Lift the triangular dough pieces and keep them one above the other. Gently roll it again using rolling pin into a flat one inch thick consistency. Again cut the dough from middle (in plus shape) using knife and lift the triangular dough pieces and keep them one above the other.
- Take small piece of dough from corner of all four surfaces of the triangular dough. Roll it into a ball on two inch diameter discs. Press it gently from middle and use your thumb to make a deep insertion in the middle. Do this for the the remaining dough and keep them aside.
- Take a deep Kadai or pan. Add Oil sufficient enough that the Baalushahi dough (discs) dip completely into the oil. Heat up the oil on medium flame.
- Carefully place the Baalushahi dough discs into the hot oil. Fry it on medium flame on both sides until it turns light golden brown.
- Once Baalushahi is light golden brown, remove it from hot oil and immediately place it in hot sugar syrup. Allow Baalushahi to coat with sugar syrup properly from all sides.
- Keep Baalushahi in hot sugar syrup for Two minutes.
- Remove the sugar syrup coated Baalushahi and keep them aside. Place sliced Pista in the middle portion (insertion portion) and allow it to cool.
- Delicious and Sweet Baalushahi is ready to the eaten.
- Happy Eating.