From the zest of Hariyali Teej to the excitement of Raksha Bandhan, the festive spirit in India is soaring high! And let's be real, no Indian festival is complete without a delectable array of sweets. Among the tantalizing lineup of treats like Gulab Jamun, Jalebi, Kaju Katli, and Barfi, there's a gem known as Balushahi (or Balushah) that's stealing the show. Hailing from the heart of North India, this scrumptious delight takes centre stage during festivals and joyous occasions like weddings. All-purpose flour wonders, deep-fried to crispy perfection in ghee and then luxuriously soaked in sugar syrup. Now, if you're ready to embark on a homemade sweets journey this festive season, and if your heart races for Balushahi like never before on Rakshabandhan, we've got your back with some game-changing tips for nailing that Balushahi brilliance!
Here Are 5 Tips to Make Perfect Balushahi at Home:
1. Knead a soft dough
Balushahi is all about those flaky layers that dance on your taste buds. And for that, the dough is your ultimate canvas. It's a balancing act - not too stiff, not too soft. Imagine the dough for Puri - that's the ballpark. But here's the secret sauce: ghee! Adding ghee works its magic, turning your dough into a cloud-like dream. The result? Crispy, layered perfection!
2. Perfect consistency of sugar syrup
The soul of a Balushahi? You guessed it, the sugar syrup. Achieving the perfect consistency is like finding gold. A syrup that's just right - not too thin to break your Balushahi's heart, and not too thick to hinder its full potential. Here's the trick: test the syrup by dropping some in water. If it forms a fine thread or wire-like structure, you're on point. Oh, and a little zing with lemon prevents that syrup from going ice-cold on you!
3. Fry in Desi Ghee For Perfect Taste
For that symphony of flavours and that divine balance between crispiness and softness, the secret weapon is desi ghee. A dip in this liquid gold transforms your Balushahi into an otherworldly experience. Some dare to use oil, but let's be real, it's the ghee that gives the star performance.
4. Fry on medium flame
Cooking perfection lies in the flame! Balushahi isn't a fan of extremes. High flame? You'll get that golden hue too soon, but the inner magic might be missing. Low flame? Say hello to the uncooked core. The middle path, aka medium flame, is your ally here. That's where the true Balushahi harmony is created.
5. How to coat with sugar syrup
Hold up before that sugar syrup plunge! After your Balushahi's steamy bath in ghee, let it rest on a sieve or a paper towel. It's a mini-oil detox! Patience, dear friends - let them cool a bit. The syrup needs to be warm, not scalding hot. Then, with a gentle touch, immerse your Balushahi in the syrupy delight.
How to store Balushahi
Pop them into an airtight container, and they'll be your sweet companions for a good 20 days. If you're craving a visual feast, we've got the recipe right here, waiting to be your guide.
Balushahi, the heart and soul of North India's festivities, is now within your grasp. With these insider tips, Raksha Bandhan is about to get a whole lot sweeter. So, roll up your sleeves, whip out the apron, and let the Balushahi magic begin!
About PayalFood in the mind, Bollywood in the heart - these two things often shimmer in Payal's writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.