Runi Saidpur in the Sitamarhi district of Bihar is famous across the entire state for its unique and traditional balushahi. The biggest specialty of this balushahi is that instead of only using refined flour, pure malai or khoya is used in making it, which makes it extremely porous from the inside and melts instantly in the mouth. If you also want to make flaky and juicy balushahi just like the traditional halwai at home, you can follow the recipe given here.
Required Ingredients
To make this delicious and traditional sweet, you will need specific ingredients in the right proportions to get that authentic taste.
- Malai / Fresh cream: 1 cup (thick and fresh)
- Refined flour: 2 cups (traditionally malai is the main component, but flour is used for proper binding)
- Pure ghee: 2 tablespoons (for shortening) and extra for frying
- Sugar: 2 cups (for making syrup)
- Water: 1 cup
- Cardamom powder: Half a teaspoon
- Saffron strands: 5 to 6
- Chopped pistachios and almonds: For garnishing
Step-by-Step Preparation Method
Making this traditional balushahi at home is quite simple by following a systematic step-by-step process.
Preparing the Dough Mixture
Take fresh malai in a large vessel first. Add melted ghee to it and whisk well so that it becomes completely creamy. Now add the refined flour little by little. Keep in mind that it should not be kneaded harshly but mixed with light hands so that layers are formed inside. If needed, you can sprinkle a very little water or milk, but the dough should not be made too smooth.
Shaping and Frying the Balushahi
Take small lemon-sized portions from the kneaded mixture and roll them into balls. Use your thumb to make a slight depression in the middle of each so that the sugar syrup can penetrate deeply. Heat ghee or refined oil lightly in a pan. Put the balushahi into it and keep the flame completely low. Let it cook slowly on low heat so that it bakes thoroughly from the inside. When it turns golden and crispy, remove them from the pan.
Soaking in Sugar Syrup
In a separate container, combine sugar and water to prepare a single-thread sugar syrup. Add cardamom powder and saffron strands to it. Place the fried hot balushahi into the warm syrup for 5 to 7 minutes so that the sweet syrup reaches deep inside. Garnish with chopped pistachios and almonds before serving.
