Stories
A Journey From A Hut To A Legacy: How Bhutahi Balushahi Is Made From 800 Liters Of Milk Daily
- •Sundar Mishtan Bhandar started as a hut in Bhutahi Bazaar and its legacy is now managed by the fifth generation.
- •The unique selling point of this famous Balushahi is the use of pure chenna instead of maida or semolina.
- •Artisans use coal-fired hearths and cow dung cakes instead of LPG to give the sweet a traditional earthy aroma.
- •Around 8 quintals or 800 liters of pure buffalo milk are consumed daily to make 6 to 7 quintals of Balushahi.
- •The sweet has a shelf life of up to 10 days without preservatives and is carried as a gift across India and abroad.
Key Questions Answered
The foundation of Sundar Mishtan Bhandar in Bhutahi Bazaar was laid in a hut by the great-grandfather of Pawan Kumar, the current operator and a fourth-generation descendant of the late Lakshmi Sah, with the legacy now being managed up to the fifth generation.
Bhutahi's Balushahi is uniquely made using pure chenna prepared from fresh buffalo milk with only 200 to 300 grams of semolina added per 7 kg of chenna, and it is cooked over coal-fired hearths and cow dung cakes directly in sugar syrup without any oil, ghee, or frying.
A single shop in Bhutahi consumes about 8 quintals or 800 liters of pure milk daily to prepare an average of 6 to 7 quintals of Balushahi, which can remain fresh and unspoiled for up to 10 days without any preservatives.
