I totally give credit to Niki for randomly suggesting this idea to me. I usually make balushahi during Diwali, Indian festival of lights. She mentioned to me, “Mama, why don’t you dip this in chocolate to make it more interesting”. Truly a fusion dish this is.
Flaky crispy flour balls deep fried and soaked in sugar syrup and then in turn coated with chocolate.
Balushahi or Badshah as we call it in Mangalore is a delicacy that is made typically during wedding celebrations.
Normally when the balushahi is deep fried it is soaked in sugar syrup for 20-30 minutes. Since I was dipping the balushahi in chocolate I just dipped and took out the balushahi so it is not too sweet. I also used dark chocolate instead of milk or semi- sweet.
Make this fusion dish and share your pictures.
10 minutes to make dough
20 minutes making syrup, 10 minutes to melt chocolate, 35-40 minutes for frying
1 hour, 20 minutes
- 1 cup all purpose flour
- ¼ tsp baking soda
- Pinch of salt
- ¼ cup ghee
- 2 tbsp yogurt
- 1-2 tbsp water, or as needed to make dough
- Oil for deep frying
- For sugar syrup:
- 1 cup sugar
- ½ cup water
- 2 tsp rose water
- ½ tsp hazelnut extract, optional
- For chocolate dipping:
- 4 ounce dark chocolate. Chopped
- To decorate:
- 2 tbsp chopped hazelnuts
- 1-2 tsp dried rose petals, optional
Make a firm dough with all the ingredients except oil. Rest the dough covered for 20-25 minutes.
Meanwhile, start boiling sugar and water to make syrup. Once the mixture boils, reduce flame to medium and keep stirring.
After 15-20 minutes the mixture will reach a one-thread consistency. When you hold a drop of syrup between two fingers it should form a thread without breaking. Add rose water and hazelnut extract, set aside to cool.
Heat oil on medium-low flame. Shape the dough into 12 equal sized balls. Knead well if the dough is breaking. Make an indentation in the center and deep fry 6 balushahi when the oil has been heating for 15 minutes.
One batch will take about 20 minutes or until golden brown to fry on both sides. When done drain on paper towels and repeat with the other batch.
Now add the fried balushahi to the sugar syrup and coat on all sides. Remove and place on a plate to cool completely.
Melt chocolate on a double -boiler or microwave. If you are doing the double -boiler method place water in a pan and boil it. Place chopped chocolate in another bowl and place it over the boiling water. The heat melts the chocolate. Stir with a whisk.
Now dip each balushahi in the melted chocolate. Add hazelnuts and place it on a cooling rack for the chocolate to set.
Decorate with rose petals and serve.
Do not over crowd balushahi while frying.
Do not increase the flame while frying as the balushahi will stay crisp if fried on low-medium flame.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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