Badushahs (also spelled Bhadushah) are made from a stiff dough made with all purpose flour & ghee. One-inch-diameter, 1⁄2-inch-thick discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are very sweet, but tasty with a slightly flaky texture. They are said to exhibit the traits of Mughal cuisine, possibly reflecting the trade and territorial relationships of the Mughal empire with the south.
Balushahi is not just other dessert recipe, this is one of the royal desserts and really can be said as king of the kings, the taste will b superb if you will fry the balusahi pieces in pure desi ghee.. the dish can be kept for a longer time up to 3 weeks after preparation, so lets move on and prepare Balushahi.....
Ingredients :
Refined flour/ Maida ( flour)- 500 gm/ 4cup
Desi Ghee- 3/4 cup 150 gm
Curd - 1/2 cup
Soda -1/4 tsp
Cardamom powder -1/4 tsp
Ghee/ refined oil- deep fry
Salt a pinch
Almonds/ pistachios finely chopped 7-8 nos
For sugar Syrup :
Sugar- 1 ½ cup
Water- 1 cup
Method :
Mix maida and ghee, then rub the mixture thoroughly in ghee.
Now, add curd, salt & soda to it and mix.
Make stiff dough and cover it and keep aside in a cool place for 15 min.
After a while, make small round balls around 1" diameter, ½ inch thick; let the sides of the balusahi pieces little bit rough so that the while frying the oil can go inside.. press the balls to make them flat and then make a depression in the centre (to give it a typical Balushahi shape).
Take a kadai/ pan and heat ghee/ oil for deep frying; the oil should not be more hot..then put Balushahi pieces into the ghee one after another.
Fry it at low flame and Turn the pieces when they will float in oil..now fry the Balushahis till they become light brown in colour. It may take 10-15 mins to fry.
Repeat the same for all Balushahi pieces.
Drain the pieces, cool a bit .
Now make the sugar syrup till it reaches a two-string consistency ..
and then put the balusahi pieces into the sugar syrup. Allow to soak for 10-15 minutes.
Remove and keep on a plate to drain excess syrup. Allow the sugar to set. Decorate the Balusahi pieces with the chopped almond & pistachios.
Balushahi is not just other dessert recipe, this is one of the royal desserts and really can be said as king of the kings, the taste will b superb if you will fry the balusahi pieces in pure desi ghee.. the dish can be kept for a longer time up to 3 weeks after preparation, so lets move on and prepare Balushahi.....
Refined flour/ Maida ( flour)- 500 gm/ 4cup
Desi Ghee- 3/4 cup 150 gm
Curd - 1/2 cup
Soda -1/4 tsp
Cardamom powder -1/4 tsp
Ghee/ refined oil- deep fry
Salt a pinch
Almonds/ pistachios finely chopped 7-8 nos
For sugar Syrup :
Sugar- 1 ½ cup
Water- 1 cup
Method :
Mix maida and ghee, then rub the mixture thoroughly in ghee.
Now, add curd, salt & soda to it and mix.
Make stiff dough and cover it and keep aside in a cool place for 15 min.
After a while, make small round balls around 1" diameter, ½ inch thick; let the sides of the balusahi pieces little bit rough so that the while frying the oil can go inside.. press the balls to make them flat and then make a depression in the centre (to give it a typical Balushahi shape).
Take a kadai/ pan and heat ghee/ oil for deep frying; the oil should not be more hot..then put Balushahi pieces into the ghee one after another.
Fry it at low flame and Turn the pieces when they will float in oil..now fry the Balushahis till they become light brown in colour. It may take 10-15 mins to fry.
Repeat the same for all Balushahi pieces.
Drain the pieces, cool a bit .
Now make the sugar syrup till it reaches a two-string consistency ..
and then put the balusahi pieces into the sugar syrup. Allow to soak for 10-15 minutes.
Remove and keep on a plate to drain excess syrup. Allow the sugar to set. Decorate the Balusahi pieces with the chopped almond & pistachios.
Tips: Tastes delicious if you will fry the Balusahi in Desi ghee ..
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