Balushahi is a traditional Indian sweet that is made using all purpose flour, ghee and yogurt. It is crispy from outside and soft and flaky from inside.
Sieve maida, salt and baking soda in a bowl.
Add yogurt and mix well.
Now add cold water and knead to make a soft dough.
Cover the dough and keep aside for 30 minutes.
Make 20-22 equal sized balls from the dough.
Press in the centre of the dough ball with your thumb.
When the ghee is slightly hot, drop the Balushahi in the ghee very gently.
Do not heat the ghee too much otherwise the Balushahi will fry from outside but will remain raw from inside.
Remove from heat once done in a plate and let cool completely.
Cook till the syrup reaches a 1 string consistency.
To check the syrup consistency, take a little syrup in a spoon and let it cool slightly.
It should make 1 string.
Remove the pan from heat once the syrup reaches the desired consistency.
Dip the balushahi in the warm sugar syrup and remove on a plate.
The first thing to keep in mind for the recipe for Balushahi is to fry it on a very low heat so that it gets cooked nicely from inside. If the heat is high, Balushahi gets browned from outside but is still raw from inside.
Each batch takes approximately 25-30 minutes to fry and please do not overload your pan while frying. Fry the balushahi in batches. Keep the remaining balushahi covered with a cloth until they are ready to be fried.
Another thing to keep in mind is the consistency of sugar syrup. It should be of 1 string consistency otherwise it will not set.
You can fry the Balushahi in oil as well but the real taste comes when it is fried in ghee.
Do not over knead the dough and even while making the rounds, they should be a little asymmetrical.
Use chilled water to knead the dough. You can add a few ice cubes in water if chilled water is not available.
If sugar syrup is getting cooled and set while dipping the balushahi, re heat it once again until it is liquid.