Balu Shahi - Indian Sweet
by Meera Mohun
(Surinam, Republic of Mauritius)
Balu shahi is a popular Indian sweet.
It is known as badusha in the south Indian states.
Balushahi/Badusha is prepared at festivals such as diwali as well wedding feasts and any other festive occasion.
Balushahi is available in sweet shops but it is more fun to make it at home.
It has a long shelf life.
So you can make it in advance and keep it for a few weeks.
Because of the long shelf life it is a popular sweet to add to the diwali sweets gift box.
You can keep in for 3-4 weeks without refrigeration. Generally it gets over before that.
How to make Balu shahi - Badusha at home
Ingredients For Balu Shahi 1 cup refined flour 1 cup ghee (heated/melted) 2 tbsp. warm milk or yogurt 1 tsp. baking powder 1 tbsp. warm water
Ingredients for syrup: 1 cup sugar 2 cups water
Method to make Balushahi - Badusha
- Sieve the flour and the baking powder in a mixing bowl and add the heated/melted ghee.
- Rub the mixture with your fingers, gradually adding milk/curd and warm water, and mix into a stiff dough.
- Break off a small portion of the dough into a small ball, then flatten it and make a deep hole through the center.
To prepare the syrup
- Boil the sugar and water together in a large pan for 15 minutes, the syrup should be quite sticky.
- Keep aside
Making Balushahi - Badusha
- Heat the ghee in a frying pan and fry the balu shahi quite slowly(on low flame) until they are golden brown.
- When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup.
- Take them out singly from the pan and place on a shallow dish.
- Garnish them with grated coconut or cheries
Serve balushahi when they are cool.