- For the Dough
- 1.5 Cup of Maida (All-Purpose Flour)
- 1/2 Tsp of Baking Powder
- 3 Tbsp Ghee
- Water as And When Required
- (You Can Mix Wheat Flour And Maida In 1:1 Ratio But If You Are Trying For The First Time, Use Only Maida To Understand The Process First)
- For the Syrup
- 1 Cup Sugar (250 gms)
- 1/2 Cup Water
- 1/2 Tsp Cardamom Powder (Elaichi)
Prep: 20 minutes
Cooking: 40 minutes
- Mix flour, baking powder and ghee well (please feel free to add more ghee if required, as this is what will make your balushahi flaky)
- Start adding little water just enough to bind it (Please note, you don’t have to prepare a super soft dough by kneading it too much. Just enough to bind the dough together).
- Grease the dough with I tsp of ghee and let it rest of 10 mins.
- In the meantime, prepare the syrup by mixing sugar, water and cardamom powder in the pan.
- Please note – Syrup should form one string between your fingers. If it’s too thick, it will crystalize on your balushahi.
- Make small balls of the dough. Take one ball of dough and make a ball.
- Make a dent in the centre with your thumb. Now deep fry it in the oil till its golden brown and crisp.
- Please note, Oil should be medium hot. Cook it on low flame and let it take its own sweet time to fry. When you have to fry your next batch in the oil, switch off your gas and let the oil cool for some time. Putting it in hot oil will lead to your balushahi breaking in the pan.
- Once Balushahi is fried, insert in the sugar syrup prepared to let it rest for 5 -10 mins.
- Remove it from the syrup on to a plate and garnish it with dry fruits.