Balushahi is a traditional Indian dessert known for its flaky texture and rich sweetness. This Finger Millet Balushahi recipe gives the classic sweet a healthier makeover by incorporating finger millet (ragi) flour along with refined flour.

Ragi enhances the nutritional value by adding calcium and fiber, while the slow deep-frying and sugar syrup soaking preserve the authentic taste and texture. These balushahis are ideal for festivals, celebrations, and special family gatherings.

Ingredients

• Finger millet flour – 25 g

• Refined wheat flour (maida) – 25 g

• Ghee – 2 tsp

• Curd – 50 g

• Baking powder – 1 tsp

• Baking soda – 1 g

• Sugar – 100 g

• Cardamom powder – 1 g

• Water – as required

• Oil – for deep frying

Preparation Method

1. Add ghee to a bowl and whisk well until it becomes smooth, light, and fluffy.

2. Add curd to the creamed ghee and mix thoroughly.

3. Add finger millet flour, maida, baking powder, and baking soda to the mixture.

4. Gradually add water and combine to form a soft, non-sticky dough.

5. Cover and rest the dough for 30 minutes.

6. Meanwhile, prepare sugar syrup by boiling sugar and water in 2:1 ratio until one-string consistency is achieved.

7. Divide the dough into small portions, shape into balls, and gently press the center with your thumb.

8. Heat oil on low flame and deep fry the balushahis slowly until they turn golden brown and crisp.

9. Remove from oil and immediately soak them in warm sugar syrup for 15 minutes.

10. Remove from syrup and allow excess syrup to drain before serving.

Serving Suggestions

• Serve at room temperature

• Ideal for festivals and celebrations

• Store in airtight container for several days

Call to Action

Prepare this recipe using premium-quality finger millet flour.
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