Best perfect Bengali style sweet Balushahi mithai recipe | Khasta Gaja sweet Recipe 

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Balushahi mithai photo
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Badusha sweet recipe | Balushahi ki recipe kaise banate hain ya Baiushahi kaise banaye jati ha, ya Balushahi banane ka tarika aur vidhi sikheya step by step video ke sath.Balushahi is a delightful simple sweet a treat specially loved by those who don’t want the mithai to be too sweet.Balushahi is believed to be originated in North India.As all mithai Balushahi is a symbol of celebration and joy, a must have on any auspicious occasion or festival.

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Balushahi is such a sweet that is made in every region of India with some minor variations in shape or ingredients.In South Balushahi is known as Badusha and in Bengal, Balushahi is called as Gaja.Here we have made the Bengali Balushahi mithai.In the same way there is different style of making Balushahi by Bihari, Marathi and Gujrati.

Balushahi mithai photo

In Gaja recipe Fennel seeds are added and the use of curd is not done while kneading the dough, as usually added during the preperation of Balushahi.The other main ingredients for the recipe like the refined flour, soda and ghee remain the same.You will get step by step recipe of Balushahi in the recipe card befow.

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Video recipe For homemade sweet Badusha recipe

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Badusha sweet recipe | Balushahi ki recipe kaise banate hain ya Baiushahi kaise banaye jati ha, ya Balushahi banane ka tarika aur vidhi sikheya step by step video ke sath.You can check out more sweet recipes – Rice Laddu,Mango Steamed Yogurt, Nolen Gurer Sandesh, Aata Pinni, Kala Jamun, Chocolate Coconut Burfi.

Recipe card how to Make Gaja Sweet Mithai recipe

Balushahi sweet recipe image

How to make Balushahi sweet at home with video

Easy to make simple delicious sweet
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian
Servings 21
Calories 200 kcal

Ingredients
  

  • 2 Cup Refined flour / Maida
  • 1/2 Cup Milk / Doodh
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Fennel seeds / Saunf
  • 5 Tbsp Clarified Butter / Desi Ghee

Ghee for frying

Some Desiccated Coconut / Sukha Nariyal chura

SUGAR SYRUP

  • 1 Cup Sugar / Cheeni
  • 1 Cup Water / Pani
  • 1/2 Tsp Green Cardamom powder / Hari elaechi
  • 1 Tsp Lemon Juice / Nimbu

Instructions
 

  • In the Refined flour add and mix baking soda and Fennel seeds.
  • Add warm Ghee and rub it in the flour and let the flour completely absorb the Ghee.
  • Now adding room temperature Milk little at a time, make a stiff dough.
  • Keep the dough to rest for about 15 minutes.
  • Meanwhile prepare a Sugar syrup by melting Sugar in Water.
  • Keep on boiling the syrup till you get a Oily type consistency of the Sugar syrup.
  • Switch off, add lemon juice and cardamom powder.
  • Spread the dough using your hands and then give it folds like an envelope, then spread again. Repeat the process about 6 times to get layers in Balushahi.
  • Finally spread and cut the dough in small square size pieces about half inch thick.
  • Mildly heat the Ghee and fry the Balushahi pieces over a low heat till golden.
  • Immediately drop the fried Balushahi pieces in warm sugar syrup.
  • Keep Balushahi pieces dipped in Sugar syrup for about 20 minutes and then take out.
  • Sprinkle some desiccated coconut for garnishing.

Note

  • You can spread and then cut the dough in pieces, pilling them on each other instead of folding it. Then spread again to create layers.This process also has to be done about 6 times.
  • If the sugar syrup cools down you can again heat it.

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