The ideal temperature of ghee for frying balushahi is between 100°C to 120°C (212°F to 248°F). This low temperature ensures the balushahi cooks evenly from the inside out without burning the outer layer.
Frying balushahi requires a gentle approach to ensure it cooks thoroughly. If the ghee is too hot, the outside will brown too quickly, leaving the inside raw. Here's a breakdown of why the low temperature is crucial:
Even Cooking: The low temperature allows the heat to penetrate the dense dough slowly, ensuring the center cooks completely.
Avoiding Burning: A lower temperature prevents the outer layer from burning before the inside is cooked.
Proper Texture: Slow frying results in a soft, flaky texture inside and a lightly golden exterior.
To maintain the correct temperature, use a thermometer to monitor the ghee. Adjust the heat as needed to keep it within the 100°C to 120°C range. The balushahi should be fried in batches, ensuring not to overcrowd the pan, which can lower the ghee temperature.
Start frying the balushahi in slightly cooler ghee (around 90°C or 194°F) and gradually increase the heat to reach the ideal temperature. This helps the balushahi rise properly and develop a better texture.