Why did my Balushahi turn out dense and hard instead of flaky and layered on the inside?

Question

Why did your Balushahi turn out dense and hard? Learn the secret to making this sweet flaky and layered on the inside.

Answer 1

Dense and hard Balushahi usually results from over-mixing the dough, using too much liquid, or frying at an incorrect temperature. These factors prevent the formation of the desired flaky layers.

Detailed Explanation:

Achieving the perfect flaky and layered Balushahi requires careful attention to the dough preparation and frying process. Here's a breakdown of why your Balushahi might have turned out dense and hard:

1. Over-mixing the Dough: Balushahi dough should be handled very gently. Over-mixing develops the gluten, resulting in a tough and dense texture. The goal is to barely bring the ingredients together.

2. Too Much Liquid: Adding too much water or milk to the dough can also lead to a dense Balushahi. The dough should be just moist enough to hold its shape without being sticky.

3. Incorrect Frying Temperature: Frying at too high a temperature will cause the outside to cook too quickly, preventing the inside from cooking properly and creating layers. Frying at too low a temperature will result in the Balushahi absorbing too much oil and becoming dense and greasy.

4. Insufficient Resting Time: Allowing the dough to rest is crucial for gluten relaxation. If the dough isn't rested adequately, it will be harder to roll and shape, and the resulting Balushahi will be less flaky.

5. Improper Fat Incorporation: The fat (ghee or butter) needs to be properly incorporated into the flour to create the flaky layers. If the fat isn't cold enough or is not evenly distributed, the layers won't form correctly.

Pro Tip:

Use cold ghee or butter and pulse it with the flour in a food processor for even distribution and minimal gluten development. This helps create a tender and flaky Balushahi.