Balushahi
Balushahi
Mix the flour with the ghee and the yogurt and a pinch of baking soda to make a soft, flaky dough. Make discs with a dent in the middle and deep-fry on low heat. Quickly dip in syrup.
Traditionally, balushahi is made without eggs and is made from flour, ghee, and yogurt or curd that combine to give it its signature flaky layers. No eggs are used in this North Indian traditional dessert.
Balushahi is deep-fried and doesn't need oven for baking The discs are fried gently on low-medium heat till golden and then soaked in syrup on the stovetop.
The ingredients used for Balushahi are refined flour, ghee, curd or yogurt, a pinch of baking soda, and sugar syrup for soaking. Garnish the finished sweet with chopped pistachios . Some recipes add a pinch of cardamom to the dough.
Unlike the milk-based desserts, Balushahi is syrup-coated and fried and can be stored at room temperature in an airtight container for up to a week. Refrigeration will help it last a bit longer but could damage its flaky texture.
Overhandling the dough makes the Balushahi dense and hard instead of flaky, as the layers require minimum handling. Another common mistake is cooking at too high a temperature, which causes the outside to brown before the inside is cooked.
The homemade Balushahi gives you control over the quality, sweetness, and flakiness of ghee, which often results in a more savory and fresh taste. Some store-bought versions use vegetable oil instead of ghee, and this changes the texture and flavor.
Or try stuffing a small piece of dried fruit or nuts inside before frying. Or make mini bite-sized versions for parties, or drizzle melted chocolate over the finished pieces for a modern fusion twist.
The finished Balushahi is coated in syrup and drizzled with a light milk chocolate drizzle that adds a modern touch without overpowering the buttery, flaky flavor. And if you're looking for something richer, dark chocolate is another option.
Drizzling with chocolate is best when made with a good-quality brand of milk chocolate that melts well. The success of Balushahi in the past has been more on the use of pure ghee and proper frying techniques.