Balushahi |
|
| Origin | |
|---|---|
| Place of origin | Pakistan, India |
| Region or state | North India, Pakistan |
| Creator(s) | lauten |
| Dish details | |
| Course served | 2 |
| Serving temperature | hot |
| Main ingredient(s) | maida, sugar, ghee |
Balushahi (Urdu: بالوشاھی; Hindi: बालुशाही) is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine and Nepali cuisine, similar to a glazed doughnut. In South India, a similar pastry is known as Badushah.
Contents |
Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.[1].
Badushahs (also spelled Bhadushah) are made from a stiff dough made with all purpose flour, ghee and a pinch of baking soda. One-inch-diameter (25 mm), 1⁄2-inch-thick (13 mm) discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are very sweet, but tasty with a slightly flaky texture.
They are said to exhibit the traits of Mughal cuisine, possibly reflecting the trade and territorial relationships of the Mughal empire with the south.[2] Badushah is sold in sweet shops in Andhra Pradesh, Kerala, Karnataka and Tamil Nadu. Badushah have been served at Bimbis at Pazhvangadi in Thiruvananthapuram[3] and at Sri Rama Vilas (better-known Gundappa's hotel).[4]