Desserts
Balushahi
A sweet North Indian fritter made from fine flour and butter, fried and then soaked in sugar syrup, with a flaky, melt-in-your-mouth texture. Very popular at weddings and festivals such as Diwali.
Ingredients
Ingredients
Pâte
Sirop
Spices & seasoning
Optional extras
Nutrition facts
1,955 kcal per serving
- Protein
- 18.5 g
- Carbohydrates
- 336 g
- of which sugars
- 253.3 g
- Fat
- 57.9 g
- Fiber
- 4.4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Rub the cold butter into the flour with the salt and baking soda until it has a sandy texture.
- Add the yogurt, then the milk little by little, and knead a soft, smooth, elastic dough. Cover and let it rest for 20 minutes.
- For the syrup, boil the sugar with the water and cardamom for 5 minutes, then keep it warm.
- Shape small flattened balls with a hollow in the centre, or shape them into small discs and score them with a knife.
- Fry at 160 °C in the oil or ghee over low heat for 6 to 8 minutes, turning them, until an even golden colour.
- Soak the hot badusha in the warm syrup for 5 minutes, drain, and sprinkle with pistachios before serving.
Variations and tips
Using what's easy to find. Replace the maida with all-purpose flour; the result stays very close.
Baked version. Brush the balls with ghee and bake them for 20 minutes at 180 °C before soaking them in the syrup.
More ideas
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India
India
India
India
India
India
India
India
Original Ecomely recipe.