Balushahi is a flaky pastry with a soft center. This Indian sweet is very similar to the sugar-dipped doughnuts… but it is more doughy and flaky as opposed to the light and fluffy texture of its western counterpart. It has a delightful crunch in the bite because of the flaky exterior but gets soft towards its center. Not only it’s super easy to make but also requires only a few ingredients available always in your kitchen pantry!
- 1 cup All Purpose Flour / Maida
- ¼ tbsp Baking Soda
- ⅛ tsp Baking Powder
- ¼ cup Cold Butter or Ghee
- ¼ cup Cold Full Cream Yogurt/ Dahi
- 1.50 cups Water
- 1.50 cups Sugar
- 4-5 Cardamom
- Few pinches Saffron strands
- Edible Silver or Gold Leaf
- Make the Dough: Mix Flour, Baking Soda & Baking Powder. Add cold butter and crumble using your hand until its sand-like texture. Add Curd and combine but DO NOT knead. Keep in the refrigerator for about 30 minutes. Do not skip this step.
- Divide into 12 equal parts. I weighed it to be 21 grams per dough ball. Roll and make a thumb impression. Keep it small as the Dough will double its size when fried.
- Make the syrup by combining sugar and water. Flavor the syrup with crushed Cardamom & Saffron. Boil the water until it is a little thick, about 4=5 minutes. keep it little watery as it will thick while you fry the doughnuts.
- Fry the balls in medium-low temperature, the balls should not float when added to the oil. It should just sizzle! Fry in small batches to maintain oil temperature. Flip once or twice only as the doughnuts are delicate and flaky!
- Glaze the warm donuts with the prepared syrup. Decorate with silver leaf or the nuts. Store in the fridge for a week.
- Use cold butter and yogurt/Dahi for flaky texture.
- Kneading: Don't over knead the mixture. Mix the ingredients gently until the dough comes together.
- Chill the Dough: Do not skip this step! Must chill the dough for 30 minutes in the fridge before making the doughnuts and frying.
- Slow cook: Fry the Balushahis on medium-low heat on each side for about 8-10minutes. This is to make sure that they cook inside out forming crunchy flaky exterior and soft interior. If the oil is too cold the Balushahi will not cook and just melt. Test the temperature with a mini doughnut.
- Sugar syrup: Cook it until syrup is a little thick. Re-heat when its' time to glaze the doughnuts, add more water and reheat if the syrup is crystallized.