BALUSHAHI

Directions

1. 1
   MAKE BALUSHAHI DOUGH
2. 2
   In a bowl, add flour, salt, and baking powder, mix. To this, add ghee and water and mix till dough is formed. Do not overmix the dough. Check out the video on making of balushahi.
3. 3
   Using a rolling pin, roll to form a rough rectangle shape. Check here. Then fold it into thirds (This is done to create those layers)
4. 4
   Roll the second time again into a rectangle, fold into thirds and then roll third time again into a rectangle and fold into thirds and again for fourth and last time roll into a rectangle and fold into thirds. We have effectively created 81 layers in the dough. Cover and let this sit for 30 minutes.
5. 5
   MAKE SUGAR SYRUP
6. 6
   While the dough is resting, add sugar, water, saffron, lemon drops in a pan on medium heat, and stir until sugar dissolves and starts to boil. Once sugar syrup starts boiling, continue to simmer or medium-low for 5 mins or until the syrup is not runny.
7. 7
   Add a drop of sugar syrup to a bowl and tilt; it should not be watery but sticky.
8. 8
   Add cardamom powder and switch off the flame.
9. 9
   HOW TO SHAPE BALUSHAHI TO BADUSHAH?
10. 10
    Divide the dough into 3 equal portions. Take one part and cover the rest.
11. 11
    Roll this portion of the dough to form a smooth log. Check the video here.
12. 12
    Cut the dough-log into 5 equal pieces.
13. 13
    Roll each piece between your palms to create a dough ball with a smooth surface, and then make an indent or depression in the dough ball using your finger. The impression gives it a signature look and also helps in even cooking while frying.
14. 14
    HOW TO FRY BALUSHAHI?
15. 15
    Heat oil in a pan on low heat for frying. To check if the oil is warm, drop a piece of dough and check if it sizzles and come up slowly. Always fry balushahi on low flame.
16. 16
    I generally take big kadai to fit all my balushahis at once and fry so that all get fried at the same temperature and look even.
17. 17
    When it slowly starts puffing up and becomes firm on one side, flip and cook on another side. Fry till it’s crispy and light golden on all sides. Keep on flipping them in intervals during the frying process.
18. 18
    Transfer this to a paper towel to absorb any excess oil.
19. 19
    MAKING OF BALUSHAHI
20. 20
    After a couple of minutes when balushahi are still warm, add them into the prepared sugar syrup. After 5 minutes, using a spoon, flip each Balushahi and let it get soaked on another side for another 5 minutes.
21. 21
    Lift the balushahis and place them on the serving plate to tray.