Are you craving for something sweet ,mouth watering ,delicious north indian mithai??? Being from U.P. I loved this mithai from my childhood days and after preparing it I was so surprised to find out that it’s not “That Difficult” as it was labelled.

So give it a try and you will enjoy the famous U.P. taste right in your home.
You may call them Indian doughnuts, but believe me they are much sweeter and richer than doughnuts.The layered texture inside and soft and mushy from outside appearance makes it even more delectable. I am reminded of my hometown Budhana with this dish and my fond memories of my Late grandma. Hope this sweet would add sweetness in your life too like mine.

INGREDIENTS:
1. 1 cup all purpose flour (maida or plain flour)
2. ¹⁄₄ teaspoon baking soda
3. ¹⁄₈ teaspoon baking powder
4. ¹⁄₄ cup unsalted butter cold cut into small pieces or cold clarified butter ghee
5. ¹⁄₄ cup yogurt cold(curd, dahi)

Syrup:

1. 1 cup sugar
   
2. ¹⁄₃ cup water
   
3. 4 cardamom pods crushed

For Garnish:

About 1 tablespoons sliced pistachios

Method:

1. Take the all purpose flour in a large flattened bowl or parat. Add the dry ingredients ,butter and curd to it. Mix in a soft dough with your hands. This dough is sufficient to make 12 balushahis.

1. The dough is crumbly. Cover it and let it sit for half an hour. In the meantime prepare the sugar syrup for the balushahi.

2. In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside. I have taken my prepared sugar syrup here.

3. Uncover your dough ,make 12 small rounds out of it. The dough balls will not be smooth ,they will have cracks all over it. It will have a flaky texture after frying. Also make depressions in the rounds with your finger in the center.

1. Take a wok or a heavy based frying vessel. Heat the oil on low heat. For checking the oil ,take a tiny bit of your dough and drop into the oil ,if it sizzles the oil a little and comes up after 2 mins ,it is ready. But if it comes up instantly it is too hot.

1. When the oil is ready put in 2-3 pieces at a time. Since they will expand to 1-1&¹⁄₂ times the size ,they shouldn’t be overcrowded. You don’t need to turn them frequently .Only 2-3 turns of each are enough while frying.

2. After about 2-2&¹⁄₂ mins turn them over or once you see their bottom has changed colour.This frying may take 10 mins since these need to be cooked from inside.
   

3. After frying ,take them out on a paper towel or napkin lined plate to absorb the extra oil. And dip them in the syrup prepared.

1. These shouldn’t be left in the syrup for long or they will get soggy and lose its flaky texture. So half hour was good for me.

1. Garnish them with pistachios and serve. They have a good shelf life of 1 month if stored in refrigerator.