पारंपरिक बालूशाही मक्खन वड़ा, Balushahi Makhan Vada balushahi banane ki recipe, balushahi ki recipe bataiye, Crispy Balushahi, Balushahi frying tips, Best Balushahi recipe,
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Ingredients for Balushahi
मैदा - Refined flour - 2 cup (300 grams)
घी - Ghee - 1/2 cup (100 grams)
बेकिंग पाउडर - Baking powder - 1 tsp
चीनी- Sugar - 2 cup (450 grams)
इलाइची - Cardamon - 4 no, crushed
केसर - Saffron - 20-25 strands
पिस्ता कतरन - Pistachio flakes

Step by Step recipe of Balushahi
Preparing the Dough:
In a mixing bowl, combine the refined flour and baking powder.
Add the ghee and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
Gradually add a little water at a time and knead the mixture into a soft dough. Avoid over-kneading; just gather it into a log shape.
Cover the dough and let it rest for about 15-20 minutes.

Making Sugar Syrup:
In another pan, heat 2 cups of sugar with 1 cup of water to prepare the sugar syrup. Stir until the sugar completely dissolves.
Add the crushed cardamom pods and saffron strands to the sugar syrup. Simmer for a few minutes until the syrup thickens slightly.

Shaping the Balushahi:
Pull the dough by hand to length, fold it, and then pull again.
Place it on a board, slightly spread it, and cut it with a knife from the center.
Place the cut dough pieces on top of the other half, spread them by hand, and then cut again.
Repeat this process ten times.
Divide the dough into small equal-sized portions and roll each portion into a smooth ball.
Flatten each ball between your palms to make a disc shape, then press your thumb in the center to create a slight depression. This helps the Balushahi puff up while frying.
Prepare all the Balushahi in this manner and set them aside.

Frying the Balushahi:
Heat ghee in a deep pan or kadai over low heat.
Once the ghee is slightly hot, carefully slide in a few Balushahi at a time, making sure not to overcrowd the pan.
Fry the Balushahi on low heat, gently flipping them occasionally, until they turn golden brown and are cooked through. This slow frying ensures even cooking from the inside.
Once fried, use a slotted spoon to remove the Balushahi from the ghee and drain excess ghee by placing them on a paper towel.

Soaking Balushahi:
Carefully place the fried Balushahi into the warm sugar syrup.
Allow the Balushahi to soak in the syrup for about 5-8 minutes. They will absorb the syrup.

Garnishing:
Once the Balushahi have soaked and softened, gently lift them out of the syrup and place them on a serving platter.
Garnish the Balushahi with pistachio flakes while they are still slightly wet from the syrup, pressing the flakes gently so they adhere to the surface.

Serving:
Let the Balushahi cool and set for a while before serving.
Your delicious Balushahi is now ready to be enjoyed as a sweet treat for any festive occasion or as a delightful dessert.


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