Balushahi

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and baking powder.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, moist breadcrumbs.
   • Add the curd and mix gently. Gradually add cold water, 1 tablespoon at a time, and just bring the dough together. Do not knead. The dough should look shaggy and layered. This is crucial for a flaky texture.
   • Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2

   Make the Sugar Syrup

   • While the dough rests, combine the sugar and 0.75 cup of water in a saucepan over medium heat.
   • Bring the mixture to a boil, stirring until the sugar dissolves completely.
   • Reduce the heat and simmer for 5-7 minutes, until the syrup thickens and reaches a one-string consistency. To test, cool a drop slightly, then press it between your thumb and forefinger; a single thread should form when you pull them apart.
   • Turn off the heat. Stir in the cardamom powder, saffron strands, and lemon juice. Keep the syrup warm.
3. 3

   Shape the Balushahi

   • After resting, gently press the dough and break it apart a few times to create more layers, but do not knead.
   • Pinch off small, lemon-sized portions of the dough.
   • Roll each portion between your palms to form a smooth ball without applying too much pressure.
   • Slightly flatten the ball and make a deep indentation in the center with your thumb. This helps it cook evenly all the way through.
4. 4

   Fry the Balushahi

   • Heat the ghee for frying in a heavy-bottomed kadai or deep pan over the lowest possible heat. The ghee should be just warm. To test, drop a tiny piece of dough in; it should sink and then rise very slowly with gentle bubbles.
   • Carefully slide 4-5 shaped balushahis into the warm ghee. Do not overcrowd the pan.
   • Fry on very low heat for 12-15 minutes. They will slowly float to the surface. Do not disturb them during this time.
   • Once they float, increase the heat to low-medium. Gently turn them over and continue to fry for another 8-10 minutes, turning occasionally, until they are evenly golden brown and crisp.
   • Using a slotted spoon, remove the fried balushahis and let them drain on a wire rack for a minute.
5. 5

   Soak and Garnish

   • Immediately immerse the hot, drained balushahis into the warm (not hot) sugar syrup.
   • Let them soak for 4-5 minutes, turning them over once to ensure they are evenly coated.
   • Remove them from the syrup with a fork or tongs, allowing excess syrup to drip off, and place them on a wire rack or a greased plate.
   • Garnish with chopped pistachios while the syrup is still sticky.
   • Allow the balushahis to cool completely before serving. They will become crispier as they set.