How To Make The Flakiest

Balushahi

Using Khapli Atta

A Traditional Balushahi Recipe and the Flour Choice

Balushahi is always made with maida (refined all-purpose flour), ghee, and yoghurt, since maida's lack of bran and low protein content leave more room to experiment, especially deciding if the gluten development should be more or less. The entire technique behind balushahi depends on the dough staying short and crumbly, a dough that is also for shortcrust pastry, rather than elastic. 

Several balushahi recipes showcase that substituting maida with wheat flour changes the result noticeably, since standard atta's higher gluten strength makes the dough tougher and denser instead of flaky. This is exactly where khapli atta differs from regular atta, which comes from Triticum dicoccum, an ancient emmer wheat variety with a weaker gluten structure. That weaker gluten means khapli atta can replicate maida's short-dough behaviour far better than a regular whole wheat flour would.

How Do You Actually Achieve Flaky Layers in Balushahi?

The flakiness that is a hallmark of every balushahi recipe doesn't come from lamination or folding, the way it would in a pastry – it comes from deliberately preventing gluten from developing, then frying the sweet slowly enough that steam pockets form and separate the dough into layers as it cooks. Here’s breaking down the technique further:

• Rub, don't knead, the fat into the flour: Use ghee that is semi-solid, and it should be rubbed into the khapli atta with fingertips until the mixture resembles coarse breadcrumbs. The ghee (fat) coats the flour particles in fat before any liquid is added, which is what limits gluten strands from linking up.

• Use light pressure and movement to make the dough: Once yoghurt and a little cold water are added, the dough should be made just until it holds, not kneaded the way a roti or bread dough would be. Kneading develops the very gluten this recipe is built to avoid.

• Rest the dough for 15-30 minutes: Cover it and let the fat and liquid settle into the dough made with khapli atta before shaping.

• Shape with visible cracks, not a smooth surface: The balushahi are technically ball-like desserts, which are made by forming discs from the dough. So, the balls should look slightly rough and uneven, with a deep thumb indentation in the centre, to prevent the likelihood of a balushahi from puffing up during deep frying, inhibiting its flaky layers' development.

• Fry on moderate heat: Balushahi needs to go into a moderately warm, not hot, ghee or oil, then be fried undisturbed on low-medium heat for 12-15 minutes, per batch. This gives the steam inside enough time to build separate layers before the outside can change colours, indicating their readiness. Too much heat will burn the crust and leave the inside uncooked and dense, a point repeated across nearly every balushahi recipe.

• Get the syrup to one-string consistency: Soak the fried balushahi for a few minutes only. Over-soaking, especially in an underdone sugar syrup, can make them soggy and alter their texture.

Balushahi Recipe Made with Khapli Atta

Ingredients for Balushahi Recipe

For balushahi dough:

• Aashirvaad Chakki Khapli Atta: 2 cups 

• Ghee (semi-solid): ¼ cup

• Curd or yoghurt (chilled): ¼ cup

• Cold water (for kneading): 5-6 tbsp

• Salt: a pinch

• Baking soda: a pinch

• Baking powder: ½ tsp

For sugar syrup:

• Sugar (heaped): 1 cup

• Water: ½ cup

• Cardamom powder: 1 tsp

• Saffron strands: 10

• Lemon juice (optional): 2-3 drops

For garnish: 

• Pistachios or almonds (chopped): 1 to 2 tablespoons

Instructions for the balushahi recipe

Step 1: Creaming the ghee
Beat the ghee till smooth, light and fluffy, and lighter in colour. Add the chilled curd and whip until light and smooth.

Step 2: Making the dough

• Sieve khapli atta with salt, baking soda and baking powder into the ghee-curd mixture. Mix lightly with a spoon or spatula.

• Add cold water, a little at a time, as needed, as khapli atta absorbs more water than maida. 

• Make a soft dough without kneading; it will feel less elastic and slightly more crumbly than a maida dough, as khapli is lower in gluten. 

• If sticky, add 1 to 2 tablespoons of flour and use light pressure to bring the dough together. Do not overwork the dough. Cover and rest for 15 minutes.

Step 3: Making the sugar syrup

• Dissolve sugar in water on low heat, stirring occasionally. 

• Add 1 tablespoon of milk if impurities surface, and skim off the scum. 

• Once dissolved, add cardamom powder and saffron. 

• Simmer on low to medium-low heat, adding lemon juice to prevent crystallisation, until you reach a sticky, one-string consistency. Switch off the heat.

Step 4: Frying the balushahi

• Heat oil or ghee in a kadai on medium heat. 

• Pinch small to medium balls from the dough and roll gently between your palms – khapli dough is more delicate than maida, so handle it gently. 

• Press a thumb indent into each and flatten slightly if you prefer.

• Test the oil with a small piece of dough – it should rise gradually. 

• Lower the heat, then slide in 5 to 7 balushahi at a time without overcrowding, as they expand while frying. 

• Fry on low heat, turning occasionally, until they are golden and look crisp, about 12 to 15 minutes. Khapli atta browns faster than maida, so check colour a little earlier. 

• Drain on paper towels, and shape the next batch while the first fries.

Step 5: Making the balushahi

• While still hot, dip the fried balushahi into the warm sugar syrup, turning to coat both sides. 

• Soak for 10 to 15 minutes and check at the 10-minute mark, as khapli atta tends to absorb syrup faster than maida and can oversoak. 

• Lift out, place on a serving tray, and add the next batch to the syrup. 

• Sprinkle pistachios (and saffron, rose petals or cardamom powder) over the top, pressing softly so they stick. 

• If the syrup crystallises, thin it with 2 to 3 tablespoons of water and rewarm.

Boosting the Flavour of Khapli Atta Balushahi

Some of the flavouring agents are already present in the balushahi recipe above, and here’s a deep dive into them and what they do after the sugar syrup does most of the work of making the dessert what it is in terms of sweetness.

• Saffron: A few strands added to the warm sugar syrup, rather than added to the dough, will add colour and flavour to the syrup as it's absorbed into the fried balushahi.

• Rose water: A few drops added at the very end of the syrup's cooking time, off the heat, since rose water's aroma is delicate and can cook off if added too early or boiled for too long.

• Cardamom: Use freshly crushed cardamom pods or cardamom powder mixed into the syrup alongside the saffron. This gives balushahi its special aroma.

• Lemon juice: The few drops of lemon juice added to the syrup prevent it from crystallising while the balushahi soak.

The Typical Balushahi vs Khapli Atta Balushahi

Flakiest Balushahi with Khapli Atta

With a few tweaks to the typical maida balushahi recipe, you can have a more wholesome dessert, which is not lower in calories; it still has that ghee, deep frying and sugar syrup, making it a high-calorie dessert. So have it as an occasional indulgence, with the goodness of Aashirvaad Chakki Khapli Atta’s higher fibre and higher protein content that add to your dietary needs without the empty calories.