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 !
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
Daal Bafla , a true classic and lip smacking combination, a delicacy that is hugely popular amongst the people of Malwa region in Madhya Pradesh, India. Daal Bafla, is almost the same recipe as Daal Baati which hails from Rajasthan, generally Baati made in Rajastahan is baked direct on firewood although here I bake it in the oven. Bafla is steamed or boiled in water first then deep fried and both are commonly served with Ghee , spicy lentils and garlic chutney .
Daal Bafla is an ultimate comfort food for this autumn season, steaming bowl of creamy and spicy daal loaded with favourite ingredients which you can enjoy with steamed and deep fried savoury flaky bread (Bafla) Being connected to Rajsthani roots, we always had Rajsthani food and it’s colourful culture influences in our life and I still do carry that here too in my own home. So now and then when we feel like to have extra spicy food, couple of our favourite Rajsthani dishes appears on the dining table.
Felt so good after all rich and delicious Diwali binge eating 🙂
Notes :- This Bafla Baati can be boiled in water for 25-30 minutes before deep frying. VEGAN, can omit Ghee.
You will need :- Bafla
1/2 cup chapatti flour ( I used wholemeal chapatti flour thus my Bafla are more darker in colour )
1/2 cup coarse chapatti flour ( Bhakhri lot )
Salt to taste
1/2 tsp ajwain ( carom seeds )
1/2 tsp. cumin powder
1/2 tsp. turmeric powder
1/2 tsp. whole coriander seeds lightly crushed
3 tbsp. oil for moin
Pinch bi co soda
Water as needed
Oil for deep frying
1 cup boiled dhuli urad and Yellow Moong ( mogar) Daal
2-3 tbsp. Oil
2 tbsp. whole spices ( clove, cinnamon whole black pepper powder, star anise, bay leaves )
Pinch hing
2-3 dried red chillies
1 tsp. cumin seeds
1 tbsp. garlic-ginger paste
2-3 green chillies finely chopped
2 medium onion finely chopped
Salt to taste
1 tbsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala
2 tbsp. ground cumin and coriander
1 tbsp. lemon juice
water
2 tbsp. fresh coriander to garnish
Method :- Bafla Baati To prepare Bafla Baatis , place all the Bafla ingredients in wide plate except oil for deep frying. Knead the stiff dough using water. Divide the dough into equal portions and make balls , slightly flatten them and make a hole. you will have a doughnut. Steam over water about 25-30 minutes. Remove it from the steamer, let it cool a little. Heat oil in a kadai and deep fry until little golden. Remove it from the kadai and serve them with ghee, garlic chutney and daal.
Method :- Daal To prepare creamy and spicy Daal, prepare for tadka . In a kadai or non stick pan heat oil, add all the whole spices and cumin seeds. Add hing and dried red chillies. Once they crackle add ginger-garlic paste and saute for few seconds. Then add green chillies and chopped onion. Fry the mixture until onion turns little pink and oil starts leaving the sides of the pan. Now add all the masala and cook for couple of minutes. Add couple of spoon water, so masala doesn’t stick to the pan. Add boiled daal and salt, add more water if daal is too thick. Bring it to boil and simmer daal for 15-20 minutes. Add garam masala and lemon juice. Turn off the heat, garnish the daal with fresh coriander. Serve piping hot daal with Bafla, ghee and garlic chutney.
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
