Balu Shahi of Sitamarhi’s Runni Saidpur

The taste of Balu Shahi of Sitamarhi’s Runni Saidpur is ‘royal’

The taste of Balu Shahi of Sitamarhi’s Runni Saidpur is ‘royal’ Runni-Saidpur, known as the ‘Gateway’ of Sitamarhi district, about 35 km from Muzaffarpur, is also known for its royal taste. This is the taste of Baloo Shahi. Actually, Runni and Saidpur are two different villages. Together, it is known as Runni-Saidpur. Always the arrival of floods is a special identity of this area, but the sand here also has its own special identity. Due to its special taste, the sand shahi here is liked all over India. That is why whenever the name of Runni Saidpur comes, then Balushahi is remembered. In this block level town, the demand for crunchy and less sweet sand shahi is from North Bihar to South Bihar. Balushahi is made using all purpose flour, ghee, baking soda, sugar and curd. Prabhat and Prashant of Runni Saidpur’s Prashant and Prabhat Sweets Bhandar tell that it takes passion to make it and makes the taste great from the heart. First of all, after sifting the flour, adding baking soda, curd and ghee to it, knead a soft dough with lukewarm water and cover it for some time.

Balushahi is made in a single wire syrup After this, heat ghee in a pan and fry it well. In this, the work of making syrup is the most important. Make a string syrup with half water and double the sugar and when the syrup remains slightly hot, then dip all the sand in it. After a few minutes, they have to be removed from the tongs and kept on a plate or plate to cool. Delicious Balushahi is ready after the sugar syrup on the sandalwood dries well. Now if you want, eat it fresh or keep it in an airtight container. After that it never gets spoiled for 20 days. Here Balushahi made in refined oil and Ghee-based Balushahi is available also.