Balushahi recipe Mawa Stuffed | Mawa Khurmi | Badusha

    mawa-stuffed-balushahi

    Balushahi recipe Mawa Stuffed | मावा भरी बालूशाही | Mawa Khurmi | Badusha

    Mawa stuffed Balushai makes an amazing sweet recipe to enjoy with friends and family. This classic delicacy will keep you drooling for more. You can make it for any festive occasion or whenever you crave for something sweet. This luscious sweet recipe will surely be a favorite among all.

    Here is an easy recipe with pictures to make Balushahi. You can now make fresh and hygienic Balushahi right at your home rather than buying it out from the market.

    Direction :

    Getting Ready:

    Take 20 to 25 saffron strands in a bowl, add little water to soak.

    mawa stuffed balushahiMaking :

    Take 2 cup refined flour, add 1 tsp baking powder, ½ cup ghee. Mix well. Add chilled water in small portion to bind the dough. We have used a little less than ½ cup water. Cover and keep it aside for 15 to 20 minutes to set.

    mawa stuffed balushahi

    For stuffing , preheat a pan , Crumble and add the mawa to the pan. Reduce the flame. Roast mawa by continuously stirring it. Once roasted and ready turn off the flame.Take out the mawa in a separate plate to cool.

    mawa stuffed balushahi

    For sugar syrup, take a vessel 2 cup sugar, 1 cup water turn on flame. Cook until the sugar dissolves in water. Stir sugar syrup at regular intervals. Add saffron soaked water to it.

    mawa stuffed balushahi

    When the mawa cools down add , 2 tbsp powdered sugar, add 4 finely chopped cashews, 4 finely chopped almonds, add ½ tsp green cardamom powder, add 1 tsp pistachios. Mix all ingredients till they blend well.

    mawa stuffed balushahi

    To check sugar sugar syrup drop sugar syrup from the ladle, the last drop falls a thread should form. You can also check by dropping a little sugar syrup in the small bowl,
    Stick it between your fingers and check. Single thread should form. turn off flame when ready keep Keep it over a jali stand.

    mawa stuffed balushahi

    After 20 minutes, Crumble and bind dough. Make log from it , then break dough balls from it. Lift a dough ball. Give it a round shape. Keep the base thick and the edges thin.

    mawa stuffed balushahi

    Keep ½ tsp stuffing over it. Press lightly and close it nicely. Fill and place the stuffed balushahi in a plate.

    mawa stuffed balushahi

    Put the ghee to heat in a wok. Keep flame low. Put the balushahi to fry. Let them cook for 3 to 4 minutes. When fried from beneath flip them. Fry until golden brown. Fry all balushahi likewise. Take out then turn off flame. Place in plate.

    mawa stuffed balushahi

    Drop the fried Balushai in sugar syrup, coat nicely.

    mawa stuffed balushahiServing :

    Take out and place Balushahi in a plate. Garnish with Pistachio , cashews and almond shaving. 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.
    Enjoy the taste of mouth drooling Mawa stuffed Balushahi.

    mawa stuffed balushahiSuggestion:

    • You can use ghee or refined oil to fry balushahi as desired.
    • If you fry balushahi in very hot oil ,then they will not puff up and will remain smal and hard.
    Balushahi recipe Mawa Stuffed | Mawa Khurmi | Badusha mawa-stuffed-balushahi
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour - 2 cup (250 gms)
    • Ghee - Less than ½ cup (85 gm)
    • Baking Powder - 1 tsp
    • Mawa - ⅓ cup (75 gms)
    • Pistachios - 15 to 20 (finely chopped)
    • Almonds - 4 (finely chopped)
    • Cashew - 4 (finely chopped)
    • Powdered sugar - 2 tbsp (20 gms)
    • Sugar - 2 cup (500 gms )
    • Green Cardamom - ½ tsp
    • Saffron strands - 20 to 25
    • Ghee - for frying
    Instructions
    1. Take 20 to 25 saffron strands in a bowl, add little water to soak.
    2. Take 2 cup refined flour, add 1 tsp baking powder, ½ cup ghee. Mix well. Add chilled water in small portion to bind the dough. We have used a little less than ½ cup water. Cover and keep it aside for 15 to 20 minutes to set.
    3. For stuffing , preheat a pan , Crumble and add the mawa to the pan. Reduce the flame. Roast mawa by continuously stirring it. Once roasted and ready turn off the flame.Take out the mawa in a separate plate to cool.
    4. For sugar syrup, take a vessel 2 cup sugar, 1 cup water turn on flame. Cook until the sugar dissolves in water. Stir sugar syrup at regular intervals. Add saffron soaked water to it.
    5. When the mawa cools down add , 2 tbsp powdered sugar, add 4 finely chopped cashews, 4 finely chopped almonds, add ½ tsp green cardamom powder, add 1 tsp pistachios. Mix all ingredients till they blend well.
    6. To check sugar sugar syrup drop sugar syrup from the ladle, the last drop falls a thread should form. You can also check by dropping a little sugar syrup in the small bowl,
    7. Stick it between your fingers and check. Single thread should form. turn off flame when ready keep Keep it over a jali stand.After 20 minutes, Crumble and bind dough. Make log from it , then break dough balls from it. Lift a dough ball. Give it a round shape. Keep the base thick and the edges thin.
    8. Keep ½ tsp stuffing over it. Press lightly and close it nicely. Fill and place the stuffed balushahi in a plate.
    9. Put the ghee to heat in a wok. Keep flame low. Put the balushahi to fry. Let them cook for 3 to 4 minutes. When fried from beneath flip them. Fry until golden brown. Fry all balushahi likewise. Take out then turn off flame. Place in plate.
    10. Drop the fried Balushai in sugar syrup, coat nicely.
    11. Take out and place Balushahi in a plate. Garnish with Pistachio , cashews and almond shaving. 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.Enjoy the taste of mouth drooling Mawa stuffed Balushahi.

     

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