Balushahi is apopular sweet dish in India, Pakistan and Nepal, made by deep frying refined flour dough balls in ghee and then dipping them in sugar syrup. They are usually served during festivals and special occasions like weddings.
Ingredients Used and Popular Method of Preparation of Balushahi
Ingredients
Here is a list of ingredients used, as suggested by the Balushahi recipe-
Method of Preparation: According to the Balushahi recipe, the dough is first prepared by mixing together refined flour, cardamom powder, baking soda, ghee and water as required. The dough is kneaded to a stiff consistency. It is set aside in a cool place for an hour or two. It is then divided into small balls that are flattened a bit and a depression is made in the center with the thumb. These balls are deep fried in ghee on slow flame, and then allowed to cool a bit. They are subsequently dipped in sugar syrup made of sugar, water and lemon juice. They are soaked for about 5 minutes and then excess syrup is removed by placing them on a perforated plate. They are finally cooled and stored.
Serving and Eating Balushahi
It is served as a dessert on special occasions and festivals. It is often served during weddings, and a box of balushahis and laddoos is gifted to guests attending the wedding in many parts of Northern India.
Popular Balushahi Variations
Badushah is a South Indian variant of the dish. The dough used for this dish is made with all purpose flour, baking powder and ghee. Discs of this dough are fried in ghee and soaked in sugar syrup. They are quite popular in Tamil Nadu, Kerala and Karnataka.
Health and Nutrition Facts
Balushahi, though a good source of quick energy, is also loaded with calories on account of the sugar and ghee content. It is made of refined flour which is not considered good for the digestive tract and causes constipation.