Namaskar. Welcome to nishamadhulika.com
Today we are making Mawa stuffed Balushahi
which is very delicious.
You can make it on any special
or festive occasion.
To make balushahi first of let’s prepare
dough from refined flour.
Here we have 2 cup refined flour.
Add 1 tsp baking powder to it.
Mix it well.
Add ½ cup ghee to it.
Mix it well.
Ghee and refined flour have mixed well.
Now take chilled water.
Take water from refrigerator for the dough.
Add water in small portions
to make soft dough.
You don’t need to smoothen it.
You just need to bind
the refined flour here.
You can see that the dough is ready.
We have not mashed the
dough or smoothened it.
We have prepared a soft dough.
For this we have used a
little less than ½ cup water.
Cover and keep it aside
for 15 to 20 minutes to set.
Till the dough sets let’s prepare stuffing
and sugar syrup for the Balushahi.
To make stuffing heat a pan,
Crumble and add the mawa to the pan.
Reduce the flame.
Roast mawa by continuously stirring it,
till it changes color and is fragrant.
Mawa has changed in color.
Ghee is separating
from the mawa. and mawa is fragrant.
Mawa is roasted and ready.
Turn off the flame.
Take out the mawa in a separate plate,
so that it cools down quickly.
To make sugar syrup put sugar in a vessel,
We have taken 2 cup sugar
Add 1 cup water to it .
Cook until the sugar dissolves in water.
Till the sugar dissolves,
take a few saffron strands,
to be added to sugar syrup.
Add a little water to it.
Saffron strands will give off color.
Mawa has cooled down. Add sugar to it,
2 tbsp powdered sugar,
add 4 finely chopped cashews,
4 finely chopped almonds,
add ½ tsp green cardamom powder,
We have peeled and coarsely grinded
6 to 7 cardamoms.
add a little cardamom powde.
Add finely chopped pistachios.
add 1 tsp pistachios, Mix all ingredients
till they blend well.
Stuffing is ready.
Stir sugar syrup at regular intervals.
Sugar has dissolved in water.
Add saffron soaked water to it.
Using saffron is optional.
Add cardamom powder too.
Cook the sugar syrup for 2 minutes.
Check the sugar syrup.
We need single thread sugar syrup.
Reduce the flame.
When you drop sugar syrup
from the ladle,
the last drop falls a thread should form.
You can see that a
thread is formed.
The sugar syrup is ready.
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 ready. Keep it over a jali stand.
20 minutes are done,
dough is set and ready.
Crumble it a bit then bind it.
Do not knead it.
You can see that the dough is layered.
We will stuff the balushahi.
Keep the ghee to heat over very low flame.
Make a log from it. Break into small dough
balls to make Balushahi.
Lift a dough ball.
Give it a round shape.
Lower part/ base should be thick
and the edges should be thin.
Keep the stuffing at its centre.
Keep ½ tsp stuffing.
Gather like this with a spoon.
Close the stuffing by lifting
the dough like this.
Close it nicely. So that it doesn’t open.
Press like this. Very lightly.
We press the usual balushahi hard , till the bottom.
Do not press it too much.
Balushahi is ready.
Place it in a plate.
Fill and make all
the Balushahi likewise.
Do not over stuff it.
Because if you do so
then, it might splatter.
Ghee should be less hot
to fry the Balushahi.
Drop a small dough ball.
There are bubbles forming.
We need less hot oil to fry the balushahi.
Put the Balushahi to fry in ghee.
Firstly put 2 stuffed balushahi.
Till these Balushahi are fried,
stuff rest of the Balushahi likewise.
Balushahi are floating over the oil.
Do not flip them now.
Let them cook for 3 to 4 minutes. When
fried from beneath flip them.
Slightly increase the flame.
Balushai are roasted from beneath
flip them.
Fry until they are golden brown in color.
Balushahi have turned golden brown.
Take them out.
Turn off the flame.
Because we need less hot ghee for frying balushahi.
Drop Balushahi in sugar syrup.
Dip it in sugar syrup. Drop a small dough ball
to check if the ghee has cooled or not
Very less bubbles are formed.
Ghee has cooled.
Turn on the flame , keep it low.
Fry the rest of Balushahi same as earlier.
Take out the Balushahi from sugar syrup,
place it in a plate.
Put these balushahi in sugar syrup.
Balushahi are fried and ready.
It takes 14 to 15 minutes to fry
balushahi at once.
12 to 14 Balushahi are ready with
this quantity of dough.
These Balushai are dipped in sugar syrup
for 4 to 5 minutes. Take them out.
Place the Balushahi in a plate.
Let’s garnish it with pistachio shavings.
Stuffed Balushai is ready. It is yummy.
When you break the balushahi,
is filled with sugar syrup.
Balushahi is very soft and sumptuous.
Making them is really easy, but make sure
when you stuff the balushahi,
too much, close it nicely.Press lightly
When you put the balushahi to fry then, make sure the ghee
should be slightly hot.
When you fry the Balushai once,
cool the ghee.
Then put Balushi to fry.
If you fry balushahi in very hot oil ,
then they will not puff up
and will remain smal and hard.
be cautious, and you will
make sumptuous Balushahi.
Balushahi can be stored in refrigerator
and eaten upto 12 to 15 days.
This is special Balushi.
Try making this recipe at your home and share your
experiences with nishamadhulika.com
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