Balushahi/badushah/makkan peda Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, ghee, and yogurt to make a soft dough.
• STEP 2.Divide the dough into small equal-sized portions and shape them into round balls.
• STEP 3.Heat ghee in a deep pan and deep-fry the dough balls until golden brown and crispy.
• STEP 4.In a separate saucepan, prepare a sugar syrup by dissolving sugar in water and adding cardamom powder and saffron strands for flavor.
• STEP 5.Once the sugar syrup reaches a sticky consistency, remove it from heat and let it cool slightly.
• STEP 6.Dip the fried dough balls into the warm sugar syrup, ensuring they are coated well.
• STEP 7.Allow the balushahi to soak in the syrup for a few minutes, then remove them and let them cool completely.
• STEP 8.Garnish the balushahi with chopped nuts like almonds or pistachios before serving.
• STEP 9.Store the balushahi in an airtight container at room temperature for up to a week.

Cooking Tips

• Make sure the dough is soft and pliable, but not too sticky. Adjust the amount of yogurt accordingly.
• Fry the dough balls on medium heat to ensure they cook evenly and become crispy.
• While preparing the sugar syrup, make sure it reaches a sticky consistency but does not crystallize.
• You can add a few drops of lemon juice to the sugar syrup to prevent crystallization.
• For added flavor, you can also sprinkle some cardamom powder and saffron strands on top of the balushahi before serving.

Storage and Serving

• Balushahi can be stored in an airtight container at room temperature for up to a week.
• Serve balushahi as a sweet treat during festive occasions or as a dessert after a meal.
• You can also serve it with a scoop of vanilla ice cream for a delicious twist.