Balushahi (Indian Buttermilk Donuts) Recipe by Manjula, Gourmet Sweets
Today I will be making balushahi.
This is like a buttermilk donut.
This is North Indian delicacy, a classic dessert
which you can be find in every sweet shop.
Balushahi is flaky from the outside and soft inside.
This literally melt in your mouth.
Balushahi is a perfect sweet for any festive occasion.
This recipe will make 12 balushahi.
For this recipe we will need:
1 cup of all purpose flour (maida or plain flour)
1/4 teaspoon of baking soda
1/8 teaspoon of baking powder
1/4 cup or 2 oz of unsalted butter,
cold cut into small pieces.
1/4 cup of chilled yogurt (dahi)
For syrup
1 cup of sugar
1/3 cup of water
4 cardamom crushed
And for garnishing
1 tablespoon of sliced pistachios
Balushahi is a very simple recipe to make.
First make the dough and divide into small balls.
Fry them on very low heat.
Have patience.
After they are golden brown take them out
and dip them in the syrup.
Garnish it and serve.
Enjoy this mouthwatering dessert.
First I will make dough.
Mix the dry ingredients together.
All purpose flour
Baking soda
Baking powder
Mix it well.
And now add the butter.
Using your fingers, it will be very crumbly.
So butter should be mixed really well.
Now this is looking good.
And now add the yogurt.
Make the dough.
Don’t knead the dough.
Just do it, so everything is together.
This will make a soft dough.
So everything is coming together really well, good.
And now just cover it with damp cloth
and let it sit for about 20 minutes.
It has been about 20 minutes.
So now I will divide the dough in about 12 equal parts.
Let’s check the dough.
It’s looking good.
So divide it into 12 equal parts.
I have divided them into 12 equal parts.
So just make the ball, keeping it between in your palms.
And it won’t be very smooth.
That’s okay.
And put the dent right in the center.
And just between your palms roll it and put the dent.
This is the last one.
So we are ready to fry this.
Now I will make the syrup.
Heat is on, medium high.
So first I will put water.
Sugar
And cardamom.
Mix it.
And let this come to boil.
After it boils, we will reduce the heat to medium.
Syrup is boiling, so I will reduce the heat to medium.
And let it simmer for about 6 minutes.
It has been about 5 minutes.
So to check if syrup is ready.
Just touch the spoon and see it should be
sticking but not make the whole thread.
So it should take another minute, syrup will be ready.
If you are using the candy thermometer
it should be 215 degrees fahrenheit.
Syrup is ready.
I will turn off the heat.
And I am ready to fry the balushahi.
Heat is on, low medium.
So to check if oil is ready,
I will just put little piece of dough.
And oil should sizzle and it should come up very slow.
If it comes up right away, it means oil is too hot.
And they will get cooked very fast and not cook inside.
So looks like oil is just right.
So just put the balushahi.
And like you see oil is sizzling.
And it will take about 2 minutes
before the balushahi will come up.
Don’t overcrowd it because they will expand to 1.5 time.
And they should not overlap.
So it has been 1.5 minutes
and you see balushahi have come up.
But just wait before you turn.
You should start seeing little colors on the sides.
You don’t want turn them too many times, otherwise it will break.
So this has been about 2.5 minutes.
And if see, you can see little colors from the sides on the bottom.
So it’s time to turn.
They have really nice color.
And they are looking very flakey.
So it will take another about 3-4 minutes
before balushahi are ready.
It has been about 5 minutes, when I turned them over.
So let’s check.
Color is looking really good.
So it’s time to take them out.
So it has taken me about total time 9 minutes.
So take them out over the layer of paper towel.
Because they do absorb lot of oil
and paper towel will soak some of the extra oil.
Let the balushahi sit over the paper towel
3-4 minutes, before we dip them in syrup.
Now I will dip the balushahi in the syrup.
Color is just looking perfect, light golden brown.
So put them few at a time.
Slowly.
And turn them over.
You don’t have to dip them for very long.
Just make sure they are in syrup all around.
Turn them over.
And they are ready.
Now just take them out.
Balushahi are looking superb.
Beautiful color.
I have garnished them with pistachios.
This is a mouthwatering dessert.
I will be serving this for Diwali festival.
Thank you.
Enjoy.
Till we meet again, check out more recipes on manjulaskitchen.com.
View full recipe at http://www.manjulaskitchen.com/balushahi-indian-buttermilk-donut/ Learn how to make Balushahi (Indian Buttermilk Donuts) Recipe by Manjula, Ingredients 1 cup all purpose flour (maida or plain flour) 1/4 teaspoon baking soda 1/8 teaspoon baking powder 1/8 cup unsalted butter cold cut into small pieces or cold clarified butter ghee 1/4 cup yogurt cold(curd, dahi) Syrup 1cups sugar 1/3 cup water 4 cardamom pods crushed For Garnish About1 tablespoons sliced pistachios