Kesar, Badam and Elychi Balushai / Badusha a delicacy you must prepare on Diwali, A crispy melt in your mouth delicacy with a soft flaky saffron and cardamom centre, a unique taste you won’t forget in a hurry because every mouthful is a truly pleasurable and memorable experience! Diwali is a time for nostalgia and traditions, for family gatherings and for remembering moments in time and Diwali magic fills your hearts with joy but the sounds, images and the smell make it even more significant. And amidst the festive atmosphere, I have prepared Kesar, Badam and Elychi Balushai, a slight variation compared to traditional Balushahi. The original Balushai recipe does not have kesar, badam and elychi, but I took the risk to give it a try and it ended up tasting even better. So let’s see the recipe… Notes :- If you prefer plain Balushahi, omit saffron, cardamom and almond meal. Do not knead dough too much. Fry balushahi on a very low heat to make sure they get well cooked inside. Sugar syrup must to stay on one to one and half string consistency. You will need :- Dough
1 cup plain flour 1/4 cup almond meal 4 tbsp. ghee melted 3 tbsp. yogurt 1/4 tsp.soda Big pinch saffron 1/2 tsp. cardamom powder 2-3 tbsp. Chilled water Oil for deep frying Pistachio slivers and silver foil ( Varq ) for garnishing
You will need :-
1 cup sugar 1/2 cup water Few drops lemon juice Pinch saffron Pinch cardamom powder
Method :-
Sieve the flour with soda in a big and wide plate. Add saffron, cardamom and almond meal. Mix well. Add melted ghee and yogurt , mix the flour with your fingers and rub til you get crumbly mixture. Add very little water and make a soft and pliable dough. Cover the dough with clean kitchen towel and rest it for 30-40 minutes. Meanwhile make sugar syrup ( chasni ) by mixing sugar and water . Bring it to boil and prepare 1 to one and half string consistency. Add lemon juice, cardamom and saffron. Turn off the heat, but leave the syrup pan near stove. Now divide the dough in equal size balls and slightly make depression in the centre using thumb. Heat oil in a kadai over medium heat. Gently slip 3-4 balushahi in hot oil, keep heat very low at this step and fry it until golden brown. ( One batch should take at least 7-8 minutes to fry ) Once cooked , remove it from the oil and add them in the sugar syrup. Leave it for couple of minutes and remove. Place them on the butter paper. Garnish it with pistachio slivers and silver foil. Once cooled completely store in a air tight container. Enjoy !
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