Sanjeev Kapoor

Balushahi

Deep-fried North Indian sweets

Preparation info
  • Makes

    12

    • Difficulty

      Easy

Appears in
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How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

These round dough nutlike desserts are coated with a thick sugar syrup. I prefer to make them bite-size, but in mithai (sweet) shops you can expect to see large ones.

Ingredients

  • 1½ cups (180 grams) maida (refined flour) or pastry flour
  • ¼ teaspoon

Method

  1. Sift the flour and baking soda into a large bowl. Add 6 tablespoons (75 grams) of the ghee and rub it into the flour mixture until it resembles bread crumbs. Add the yogurt and knea