Balushahi is a popular Indian sweet that is often enjoyed during festivals and special occasions. It is a deep-fried pastry made from all-purpose flour (maida) and ghee (clarified butter), and it is typically coated in a sugary syrup.
To prepare balushahi, a dough is made by combining all-purpose flour and ghee. The ghee is rubbed into the flour until it resembles a crumbly texture. Then, a small amount of water is added gradually to form a firm and smooth dough. The dough is rested for some time to allow the gluten to relax.
After the resting period, the dough is divided into small portions and shaped into round discs or doughnuts. These discs are carefully deep-fried in hot oil or ghee until they turn golden brown and acquire a crispy texture on the outside.
Once fried, the balushahi pastries are removed from the oil and left to cool slightly. While still warm, they are dipped into a thick sugar syrup, which is typically flavored with cardamom or saffron. The syrup coats the pastries and soaks into the layers, adding sweetness and moisture.
The end result is a sweet treat with a flaky and crispy exterior, and a soft and slightly dense interior. Balushahi has a delightful combination of textures, with a slight crunch on the outside and a melt-in-your-mouth experience on the inside. The sugary syrup provides a sweet and aromatic flavor, often complemented by the fragrance of cardamom or saffron.
