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A classic North Indian sweet, Balushahi is a delightfully flaky pastry, reminiscent of a glazed doughnut but with a unique, layered texture. Fried to a perfect golden crisp on a slow flame and then bathed in a fragrant sugar syrup, its texture—crisp on the outside and tender within—makes it an irresistible treat for any celebration.
Prepare the Dough
Make the Sugar Syrup
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A classic North Indian sweet, Balushahi is a delightfully flaky pastry, reminiscent of a glazed doughnut but with a unique, layered texture. Fried to a perfect golden crisp on a slow flame and then bathed in a fragrant sugar syrup, its texture—crisp on the outside and tender within—makes it an irresistible treat for any celebration.
This north_indian recipe takes 75 minutes to prepare and yields 8 servings. At 396.77 calories per serving with 3.77g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Shape the Balushahi
Fry the Balushahi
Soak and Garnish
Create a small filling of sweetened khoya (mawa), chopped nuts, and cardamom. Enclose it within the dough before shaping for a richer, stuffed balushahi.
Add 1 teaspoon of rose water or kewra water to the sugar syrup along with the cardamom for a different floral aroma.
For a modern twist, skip the sugar syrup and drizzle the cooled balushahis with melted dark or white chocolate and a sprinkle of sea salt.
The combination of refined carbohydrates from the flour and sugar provides a quick source of energy, making it a satisfying treat after a meal or during festivities.
When made with pure ghee, it provides fat-soluble vitamins like A, E, and D. Ghee is also a source of butyric acid, which is beneficial for gut health.
Indulging in a delicious, traditional sweet like Balushahi can trigger the release of endorphins, providing a sense of comfort and happiness, which is an important aspect of festive celebrations.
This usually happens due to over-kneading the dough. The goal is to just bring the ingredients together, not to develop gluten. The shaggy, layered dough is what creates the flaky texture.
After the syrup simmers for 5-7 minutes, take a small drop on a spoon and let it cool slightly. Touch it with your index finger and press it against your thumb. When you pull them apart, a single, continuous thread should form.
The frying temperature was too high. Balushahi must be fried on very low heat initially, allowing the heat to penetrate slowly and cook it from the inside out. This slow process also helps the layers to separate and become flaky.
You can, but the result will be quite different. Balushahi made with atta will be denser, have a nuttier flavor, and won't be as flaky or light as the traditional version made with maida (all-purpose flour).
Once cooled completely, you can store them in an airtight container at room temperature for up to one week. They might lose a little crispness over time but will still be delicious.
Balushahi is a traditional festive sweet and is considered an indulgent treat. It is high in calories, sugar, and fat due to the deep-frying and sugar syrup. It's best enjoyed in moderation as part of a balanced diet.
A single serving of two balushahis contains approximately 400-450 calories, primarily from carbohydrates (flour, sugar) and fats (ghee). This is an estimate and can vary based on size and exact ingredient quantities.