The sixth day of Navratri, or Shashti, is dedicated to Goddess Katyayani. Legend has it that Sage Katyayan meditated long and hard to win the blessings of the goddess. Durga Mata was pleased by his devotion and rewarded him by being reborn as his daughter, hence the name Katyayani.
On this day, honey is offered as bhog to please the goddess. This is said to help make the devotee charming and attractive. All the more reason to make this traditional festive sweet. It’s called balushai in the North, badusha in the South and is loved all across India. Balushai is a flaky pastry that’s baked to perfection, dressed with nuts and then crowned with a swirl of honey. In a nutshell, it’s doubly delicious!
Preparation time: 30 min
Cooking time: 35 min
Servings: 4 portions
- 350 gm all-purpose flour
- 100 gm ghee
- ½ tsp baking soda
- 1 tbsp curd
- 500 gm sugar
- 300 ml honey
1. Put baking powder, curd and ghee in flour; mix. Using warm water, knead a soft dough.
2. Divide the dough into small lemon-size balls. Make it round with your palms. Press it like a peda and make a crater with your thumb on both sides.
3. Grease the baking tray or magic tawa with ghee and preheat on convection mode at 180°C. Place the balushahi and bake for 35 mins at 150°C. Once the balushahi turns golden, take them out on a plate.
4. Dilute honey with 50 ml of warm water. Soak the balushahi in the honey concentrate for 10 mins. Drain and remove on a plate.
5. Garnish with slivers of pistachios and some dried rose petals.