How to make Mini Balushahi

This recipe is derived from various Balushahi recipes online. I have made it my own by using my own tried and tested measurements of ingredients. So, here’s  how to make mini Balushahi. The traditional sweet treats in miniature size to make them guilt free!

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It’s a fairly simple recipe with readily available ingredients. Only a few points should be kept in mind while preparing this balushai mishti or badusha.

The dough needs NO kneading and the soaking syrup must be warm for best results.i

Balushahi is quite a popular sweet treat in the sub continent and is known by various names…Balushai mishti or Balusha or Badusha or Khurmi.

Click the link below for the video recipe:

Mini Balushahi                       Makes 32 to 36

Ingredients:

Sugar syrup:

Sugar – 1 ½ cup

Water – ¾ cup

Saffron soaked in warm milk

 

The dough:

All purpose flour/Maida – 1 ½ cup

Salt – 1/8 tsp

Baking soda – ¼ tsp

Ghee/Clarified butter – ¼ cup

Fresh Yogurt – ¼ cup

Fine fennel seeds – a large pinch

Chilled water – 6 to 8 tblsp

Method:

1.    Take the sugar in a thick bottom pan and pour in the water. Cook on low heat till the sugar dissolves completely. Let it boil for 2 mins then add in the saffron milk. If any foam appears on the surface, fish them out. Boil for another  2 to 3 mins till the syrup thickens. Turn off the heat and cool slightly.

2.    In a large bowl, mix together the flour, salt and baking soda with a whisk. Add in the fennel seeds.

3.    Pour in the ghee and mix it with the flour till it resembles bread crumbs. Add in the yogurt and mix lightly with the flour.

4.    Pour in water a tablespoon at a time and just gather the dough lightly. NO KNEADING !

5.    Cover and keep aside to rest for 20 mins.

6.    Divide the dough into large marble sized balls and press with a finger to make a hole or depression in the center.

7.    Fry the dough balls in mildly hot oil. Once they rise to the top, flip them over and fry on absolute low heat flipping occasionally till they are dark golden.

8.    Soak the fried dough balls in the warm syrup for about 5 mins. Turning them over a few times in between. Take them out and drain the excess syrup.

9.    Serve with sliced nuts. The Balushahi may be stored in an airtight box for up to a week. No need for refrigeration.

© Rinki’s Kitchen