A deep-fried sweet made with flour, soaked in sugar syrup, with a crisp outside and a soft, flaky inside.
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
SERVES: 8
INGREDIENTS:
21/2 cups - flour, plain
1 tsp - baking powder
½ cup - clarified butter (ghee)
Warm water
For the Sugar Syrup:
21/2 cups - sugar
2 cups - water
½ tsp - cardamom powder
¼ tsp - saffron strands or orange colour
Clarified butter (ghee) or oil for frying
2 tbsp - pistachios, chopped
METHOD:
In a large mixing bowl, combine the flour and baking powder and mix with a fork. Add the clarified butter and, using your fingers, rub it into the flour to form a crumbly mixture.
Gradually add water, a little at a time, and knead gently until the dough comes together.
Cover with a damp cloth and let rest for at least 30 minutes.
For the Sugar Syrup:
In a heavy-based saucepan, combine the sugar, water, cardamom powder, and saffron. Bring to a boil over high flame, then reduce to medium and simmer for 5–6 minutes, or until the syrup reaches the desired consistency, stirring occasionally. (To check: dip a spoon into the syrup; if the last drop falls slowly back into the pan, it is ready.)
Remove from the flame, cover, and set aside (For a sweeter, thicker syrup, cook a few minutes longer to reach one string consistency: dip a spoon into the syrup and touch it with your finger.
Press your thumb and forefinger together, then slowly pull apart. If a sugar thread forms and does not break, the syrup has reached one-string consistency.
Heat clarified butter or oil in a heavy-based saucepan over medium flame.
Pinch off a golf ball-sized portion of dough, roll it into a ball, and gently make a hole in the centre with your finger (Do not knead the dough into a fine, smooth ball; slight cracks are fine, as they help the sugar syrup to seep in).
Deep fry the balls in batches for 8–10 minutes, or until golden brown and crisp. They will puff slightly and float to the surface when done. Transfer immediately to the warm sugar syrup and let soak for 15 minutes. Repeat with the remaining dough.
Arrange Balushahi on a serving platter, garnish with chopped pistachios, and serve.
RUBY’S TIP:
Do not overheat the ghee or oil to fry; otherwise, the Balushahi will brown on the outside but remain raw inside.
Do not over-knead the dough; mix only enough to keep the texture light and flaky.
Store Balushahi in an airtight container for up to 2 weeks.