Namaskar. Welcome to Today we are making Balushahi which is relished by all. You can make it on any special or festive occasion. Lets start making Balushahi. To make balushahi first of let’s prepare dough from refined flour. Here we have 2.5 cup refined flour. Add 1 tsp baking powder to it. Mix it well. Add ½ cup ghee to it. Mix it well. Add water in small portions to make dough. You just need to bind the refined flour here. You don’t need to smoothen it. You can see that the dough is not smooth. We have not mashed the dough. We have to just bind it and made a lump of it. Keep it aside for 10 to 15 minutes to set. Till the dough sets let’s prepare sugar syrup for the Balushahi. We have taken 2.5 cup sugar for the sugar syrup. Put the sugar into the vessel, add 1.25 cup water to it i.e half the quantity of sugar. Turn on the flame. Cook until the sugar dissolves in water. Stir it at regular intervals check it after that. till the sugar syrup is cooked, add cardamom to the apparatus and peel it. If you grind it slightly then it is easy to peel it. We will peel and make powder from them. Take 30 to 40 saffron strands, Add a little water so that the saffron gives off color. Check the sugar syrup. Sugar has completely dissolved in water. When the last drop falls a thread should form. You can see that a thread is formed. The sugar syrup is ready. Turn off the flame. You can check the sugar syrup in a different way too. Drop a little sugar syrup in the small bowl, Stick it between your fingers and check. Single thread should form. Sugar syrup is very clear, because the sugar was clear. If the sugar has impurities then as the sugar syrup could have been of different color, add 1 tbsp milk, the sugar syrup will boil the impurities will float over the sugar syrup, you can then remove it with a spoon and the syrup will come out clean. Add cardamom powder to it, add the soaked saffron to it. Using saffron is optional; you can skip it if desired. Balushahi tastes amazing even without it. Place the sugar syrup over a jali stand. Cover and keep it, so that it doesn’t cool down quickly. 20 minutes are done, dough is set and ready. Dough is very soft. To knead this quantity of dough, a little more than ½ cup water is used. Mix the dough slightly like this. No need to squash it too much. Keep the dough layered. Let’s prepare Balushahi. Break the lump for making Balushahi as much as fits in your hand. Make a log from it. Break into small dough balls to make Balushahi. You can keep the balushahi big or small as desired. Break the lumps. Place ghee in a wok to heat. Lift a dough ball. Give it a round shape. Press it and make a hollow from one side. Make from the other side too so that it is pressed well. Place the Balushahi in a plate. Make all the Balushahi likewise. Ghee is sufficiently hot, let’s check it. Drop a small dough ball. You need less hot oil to fry the Balushahi. There are very less bubbles formed. You need less hot oil like this to fry the Balushahi. The dough ball is floating over the ghee, Put the Balushahi to fry in ghee. Keep the flame low. Firstly put 2 Balushahi to fry in ghee. Let’s see how it turns out. Fry them on low flame, when they float over the ghee, then when they are golden brown from below, then flip them. Balushahi are fried and floating over oil, Increase the flame a little as compared to earlier. Let the Balushahi roast from below, Balushahi is roasted from beneath, flip them. Fry until golden brown on all sides. Balushahi is fried and ready, take it out. Hold the Balushahi over the ladle like this, so that the extra ghee drains back to the wok. Take out the Balushahi and drop it in sugar syrup. Dip it in sugar syrup. Ghee is too hot, let it cool a little. Turn off the flame. Let it cool, then put the Balushahi to fry in it. We had turned off the flame for 2 to 3 minutes. Ghee has cooled down, turn on the flame and keep it low. Put the Balushahi to fry. Take out the balushahi dipped in sugar syrup. Keep it in a separate plate. Put these balushahi in the sugar syrup. You can see that the balushahi have cracked and are crusty. Balushahi have turned crispy and tempting. Sugar syrup will seep in the balushahi. All the balushahi are fried and ready. We have fried the balushahi in ghee, You can also make them in refined oil. Take out the balushahi. 21 Balushahi are ready with this quantity of dough. Let’s garnish it. Place them in a plate. Garnish with pistachio shavings. When you break the balushahi, is filled with sugar syrup. Balushahi is very juicy. Balushahi is ready to be relished. These are very tempting. Making them is really easy, but make sure when you make the dough, do not knead it too much, just bind it. When you put the balushahi to fry then, make sure the ghee should be slightly hot. If you fry balushahi in very hot oil , then they will not puff up and will remain small. Be a little cautious, and you will make sumptuous Balushahi. Balushahi can be stored in refrigerator and eaten upto 15 days. Try making this recipe at your home and share your experiences with See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.