Balushahi is a traditional dessert originating from the Indian subcontinent. It is also known as Badushah and is similar to a glazed doughnut, but it is known for its flaky and slightly crispy texture on the outside and a soft, melt-in-your-mouth interior.
Boil one and half cups of white granulated sugar in one and a half cup of water to to make a thick syrup. Boil until it reaches a one-string consistency (Test by taking a drop of syrup between your fingers and stretching them apart to see if a single thread forms) Add 3 crushed cardamom pods and a pinch of saffron. Set aside.
In a mixing bowl, combine 2 cups all-purpose flour and 1 tsp baking soda.
Add 4 tbs ghee to the flour mixture and rub it with your fingers until it resembles coarse sand.
Knead with enough water, 2 tbsp curd and 1/4 tsp salt.
Knead the dough and keep aside for 20 minutes. Then after 20 minutes, knead the dough again and form small balls. Flatten them a little.
Heat 2 cups of sunflower oil and deep fry the balls until golden and crisp, on very slow flame. Immediately immerse these in the hot sugar syrup, ensuring each one is evenly coated.
Set aside for 15 minutes. Garnish with pistachio slivers.
Serve loaded on a platter.
By Christ & Co.
