Ballushai Recipe

Ballushai is the Indian fried doughnut that's made up like little doughnut pastries. These are deep-fried, and soaked in sugar syrup. It is Kashmiri and is typically served at festivals or special occasions. It is soft and crispy and full of rich flavour, sweet.

Here's the Instruction to make Ballushai:

Ingredients:

To Make Dough:

• Refined Wheat Flour (Maida) – 2 cups
• Baking powder – 1/2 tsp
• Caraway seeds (Kala jeera) – 1 tsp – optional, 
• Yogurt (Dahi) – 2 tbsp (to soften the dough)
• Ghee (Clarified Butter) – 2 tbsp (for richness in dough)
• Milk – 1/4 cup (As per the dough's softness)
• Sugar – 1 tbsp (for a little sweetness in the dough)
• Salt-1/4 tsp
• Warm water- As needed to knead the dough
• Ghee or oil- For frying
• For the Sugar Syrup:
• Sugar – 1 1/2 cups
• Water – 1 1/2 cups
• Cardamom pods – 4-5 (chopped)
• Few strands of saffron- for color and flavour
• Rose water-1 tsp-for flavor
• A pinch of saffron- for flavor and color

Process to make sweet Ballushai:

Step 1: Prepare the dough. Sieve the refined wheat flour (maida) along with baking powder in a large mixing bowl. Sieving helps aerate the flour, thereby giving the dough lightness.

 

• Add caraway seeds: Include caraway seeds or kala jeera with the flour. This is an distinct flavour that pairs with the traditional Kashmiri Ballushai.
• Add Wet Ingredients: In a little bowl whisk together yogurt, ghee and sugar. Add the wet ingredients to the flour mixture and mix well.
• Form the dough: Gradually add the warm water to the flour mixture little by little, kneading up to a smooth firm dough. Be careful not to add too much water; add just enough to make it come together. It is not supposed to be soft and loose.
• Let the Dough Rest: Cover the dough with a wet cloth and let it rest for about 30-45 minutes. This resting period allows the dough to relax and will also make the Ballushai softer when fried.

 

Step 2: Making Sugar Syrup

Prepare sugar syrup: you prepare the sugar syrup during this resting period. Put sugar and water in a saucepan. Add crushed cardamom pods and saffron strands if you are using any. Let it come to a boil, stirring occasionally until the sugar dissolves totally.

Simmer the Syrup: Reduce the heat a bit and let the syrup simmer for 8-10 minutes. The syrup needs to thicken a bit but should remain pourable.

Add Flavor: As soon as it starts to stick, add a teaspoon of rose water, if using and keep the syrup aside to cool down.

 

Step 3: Shaping and Frying the Ballushai

Divide the Dough: Once rested, take small portions of the dough and roll them into smooth balls, about the size of a golf ball.

This shapes the balls: Work the balls gently flat with your palms to a disc. You can also poke it in the center using your fingers to make a small hole, in a doughnut form. Or you may make oval shapes or traditional round balls that have a slight indent in the middle.

Heat the Oil/Ghee: Heat ghee or oil in a deep frying pan or wok on a medium-low heat. The oil should be hot enough to fry but not too hot since it should cook through without burning the outside. You can check the temperature by dropping a small piece of dough into the oil; it should slowly rise to the surface—this indicates the oil is at the right temperature.

Fry the Ballushai: Place the shaped pieces of dough in the hot oil very gently. Fry in batches by gently turning them over with a slotted spoon so that they cook evenly. The Ballushai must brown evenly on all sides. This should take approximately 6-8 minutes for each batch. Don't overcrowd the pan, as it can drop the oil's temperature.

 

Step 4: Soaking in Sugar Syrup

Drain and Soak: Once the Ballushai is golden and crisp, take them out from the oil using a slotted spoon and immerse them in the prepared sugar syrup right away. Soak them in it for 5-10 minutes. The Ballushai will absorb the syrup, becoming soft and sweet.

Rest and Serve: Take them out from the syrup after they have bathed in it, place them on a serving plate. You can let them rest for some time so that the syrup sets up.

 

Serve:

You will be able to make 12-15 pieces of ballushai. You serve Ballushai warm or at room temperature. They really do best if consumed on the day but can be stored for a couple of days in an airtight container.

Tips and Variations:

Texture: If the dough is too soft or sticky, add a little more flour. If the dough is too hard, add a bit more milk or water.

Flavor: You can experiment with the flavor by adding a pinch of cinnamon or nutmeg to the dough, though traditional Ballushai recipes stick with the simple flavor profile of cardamom and saffron.

Ghee is traditionally used for frying the Ballushai to yield that rich flavor, but vegetable oil can be used for a lighter version.

Enjoy making this traditional Kashmiri sweet and enjoy all the flavors and textures that make Ballushai so special!