Halwai Style Balushahi Recipe


Halwai Style Balushahi Recipe



30 mins
2-3 people
10 mins




 

Introduction:

 

Let me take you back to a bustling market in my hometown, where the aroma of freshly fried sweets fills the air. It was during one of my childhood visits to the local sweet shop that I first laid eyes on the tempting Halwai Style Balushahi. As I bit into the flaky pastry, I was instantly hooked by its melt-in-your-mouth texture and the delicate sweetness of the sugar syrup. Since then, Balushahi has been a favorite indulgence of mine, reminding me of those carefree days and the joy of savoring traditional Indian sweets.

 

 

 

Recipe of Halwai Style Balushahi

 

Ingredients:

 

  • 2 cups all-purpose flour (maida)
  • 1/2 cup ghee (clarified butter)
  • 1 tsp baking powder
  • 1 cup sugar
  • A pinch of saffron
  • 1 cardamom pod
  • A few drops of orange food color
  • Oil or ghee for deep frying
  • Pistachios for garnishing

 

 

Method:

 

  1. Prepare the Dough:

    • In a mixing bowl, combine the all-purpose flour and baking powder.
    • Add the ghee to the flour mixture and rub it with your fingers until it resembles coarse sand.
    • Gradually sprinkle water and knead the mixture into a tight dough. The dough should be firm but not sticky.
    • Cover the dough with a damp cloth and let it rest for about 15 minutes.

  2. Prepare the Sugar Syrup:

    • In a saucepan, combine sugar and water. Bring it to a boil.
    • Crush saffron strands and add them to the sugar syrup along with crushed cardamom seeds and orange food color.
    • Continue boiling the sugar syrup until it reaches a one-string consistency. This can be tested by taking a drop of syrup between your fingers and stretching them apart to see a single thread form.

  3. Shape and Fry the Balushahi:

    • Divide the rested dough into equal portions and shape them into round balls.
    • Flatten each ball slightly and make a dent in the center using your finger or thumb.
    • Heat oil or ghee in a deep frying pan over medium heat.
    • Deep fry the balushahi in batches in medium-hot oil. Lower the flame and fry them for about 10-12 minutes until they turn crispy and golden brown.
    • Once fried, remove the balushahi from the oil and drain excess oil on a paper towel.

  4. Soak in Sugar Syrup:

    • Submerge the fried balushahi in the prepared sugar syrup for about 15 minutes, ensuring each one is evenly coated.
    • Allow the balushahi to soak in the sugar syrup, ensuring it's absorbed to make them soft and sweet.

  5. Garnish and Serve:

    • Garnish the balushahi with finely chopped pistachios.
    • Serve the delicious balushahi as a delightful dessert or mithai to your family and friends.

 

Enjoy the irresistible sweetness of homemade Halwai Style Balushahi!

 

 

 

About the Recipe:

 

Halwai Style Balushahi is a classic Indian sweet delicacy known for its rich flavor and melt-in-your-mouth texture. It is made from a simple dough of flour, ghee, yogurt, and baking soda, which is shaped into small discs and deep-fried until golden brown. The fried Balushahi is then dipped in a fragrant sugar syrup infused with cardamom and saffron, imparting a delightful sweetness and aromatic flavor to the pastry. Garnished with chopped nuts or edible silver leaf, Halwai Style Balushahi is a must-try dessert for any special occasion or festive celebration.

 

 

Cooking Tips:

 

  1. Use chilled ghee: Ensure that the ghee used in the dough is chilled or at room temperature to achieve a flaky texture in the Balushahi.
  2. Rest the dough: Allow the dough to rest for at least 30 minutes before shaping and frying to relax the gluten and prevent the Balushahi from becoming tough.
  3. Maintain oil temperature: Fry the Balushahi in medium-hot oil to ensure even cooking and a golden brown color without burning.
  4. Double frying technique: For extra flakiness, fry the Balushahi once on low heat until they are cooked through, then remove from the oil, allow them to cool slightly, and fry again on medium heat until golden brown.
  5. Soak in syrup: Dip the fried Balushahi in warm sugar syrup immediately after frying to ensure they absorb the syrup evenly and become soft and sweet.
  6. Infuse syrup with spices: Enhance the flavor of the sugar syrup by adding cardamom pods, saffron strands, or a pinch of rose water for a fragrant touch.
  7. Garnish generously: Sprinkle chopped nuts like almonds, pistachios, or cashews over the glazed Balushahi for added crunch and visual appeal.
  8. Serve at room temperature: Allow the Balushahi to cool completely and set before serving, as they tend to firm up and develop a better texture at room temperature.

 

 

Pairing Guide:

 

Halwai Style Balushahi pairs well with a variety of hot and cold beverages, such as:

 

  • Masala chai or cardamom-infused tea
  • Saffron or rose-flavored milk
  • Filter coffee or espresso
  • Fruit punch or lemonade
  • Thandai or rose sherbet
  • Warm saffron-infused almond milk

 

 

 

Frequently Asked Questions (FAQs) about Halwai Style Balushahi:

 

  1. What is Halwai Style Balushahi? Halwai Style Balushahi is a traditional Indian sweet pastry made from a flaky dough of flour, ghee, yogurt, and baking soda, deep-fried until golden brown and dipped in sugar syrup flavored with cardamom and saffron.

  2. Where did Balushahi originate? Balushahi is believed to have originated in the Indian subcontinent, with variations found in different regions under various names like Balushahi, Badushah, and Makhan Vada.

  3. What is the difference between Balushahi and Gulab Jamun? While both Balushahi and Gulab Jamun are popular Indian sweets, Balushahi is flaky and crispy in texture, while Gulab Jamun is soft and spongy. Additionally, Balushahi is typically not soaked in sugar syrup for as long as Gulab Jamun.

  4. Can I make Balushahi without yogurt? Yes, you can substitute yogurt with sour cream or buttermilk in the Balushahi dough for similar results.

  5. How long does Balushahi stay fresh? Balushahi can be stored in an airtight container at room temperature for up to 3-4 days. However, for longer shelf life, it is best to refrigerate them.

  6. Can I freeze Balushahi? Yes, you can freeze Balushahi for up to 1-2 months. Thaw them at room temperature before reheating or serving.

  7. Is Balushahi a vegan-friendly dessert? Traditional Balushahi contains ghee and yogurt, making it non-vegan. However, you can make a vegan version by using plant-based substitutes for ghee and yogurt.

  8. What is the origin of the name "Balushahi"? The name "Balushahi" is derived from the Persian word "Balu" meaning "soft" and "Shahi" meaning "royal," indicating its rich and indulgent nature.

  9. Can I make Balushahi without deep-frying? While deep-frying gives Balushahi its characteristic texture and flavor, you can try baking them for a healthier alternative, although the results may vary.

  10. What are some variations of Balushahi? Some popular variations of Balushahi include adding flavors like saffron, rose water, or cardamom to the dough or stuffing the pastries with nuts or mawa (khoya) filling for added richness.