Halwai Style Balushahi Recipe: Balushai is the traditional doughnut-shaped sweet. White flour balls dipped in the sugar syrup. They are as soft as the halwa. Many people wonder making it is a tough task, although a tricky affair but you can easily make it at home.
All the ingredients are available in almost everyone’s kitchen, so no extra effort to assemble the ingredients.
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This sweet is available all the twelve months in almost every sweets shop. The inside layer is soft and little flaky while the outside coating is a little crispy.
Follow these steps with the exact measurement, and make the Halwai-style Balushai, that will leave you astounding.
- Servings: 16 Pieces
- Preparation Time: 15 Minutes
- Cook Time: 45 Minutes
- Course: Sweet Dish
- Cuisine: Indian
- Equipment: Pan, Ladle and a bowl
- Calories: 132 Calories/Piece
Halwai Style Balushahi Recipe Ingredients
- Sugar – 500 Grams
- Water – 250 ML
- Ghee – Generous amount for deep frying
- Baking Soda – 2 Pinch
- Curd – 1 Tablespoon
- White Flour – 100 Grams and 3 tablespoon extra
- Pistachio – 3-4, chopped length-wise
Halwai Style Balushahi Recipe Preparation:
Sugar Syrup –
- Start the preparation by making the sugar syrup first.
- Take a pan; add 500 grams sugar or two and a half cups sugar. Add 250 ML or 1 and ¼ cup water in it.
- Keep the flame low. Let the sugar dissolve in water, stir in between to avoid the crystallization of sugar.
- Boil it for further 2-3 minutes and the syrup is ready.
Steps to Prepare the Dough –
- Take the exact quantity as mentioned. In a bowl, add ¼ cup melted ghee. Add ¼ cup water, 2 pinch baking powder, and 1 teaspoon curd. Mix them well.
- In this mixture add 100 grams or 1 cup white flour. Mix them well.
- Sieve the white flour before using it. Now knead the dough same way, you knead the wheat flour to prepare chapatti.
- While kneading, add 3 tablespoons dry white flour and now prepare the soft dough.
- Keep it aside for 5 minutes.
Final Preparation of Balushahi Recipe
- Divide the dough into four equal parts. Now take one part and roll it length-wise.
- Now further divide it into 4 parts. Take 1 piece and make a round ball. Gently roll it, press it a bit, and with the help of finger make a hole in between it.
- Similarly, prepare all the balls.
- Heat the ghee in a pan, keep the flame low.
- Drop-in four balls one by one in the warm ghee.
- Do not flip it; allow it to come at the top of the pan.
- Once they come up, flip the side; fry till both sides turn brown.
- Now directly place the balls in the sugar syrup.
- Leave it in the syrup for four minutes, now flip the side and leave for another 4 minutes.
- Take them on a plate and garnish it with the chopped pistachio.
- Balushai is ready to serve.
- Dip the balushai in the lukewarm syrup. So better to prepare the syrup first.
- Do not leave the balushai for longer in the syrup, otherwise, they make break.
- Fry the balls at the low flame, or else it may not cook properly from inside.
- Once they start to float at the top, then increase the flame a little more.
- It may take around 5 minutes to fry from one side.