Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste.

Ingredients Of Balushahi

For Dough

  • 2 cups all-purpose flour
  • 60 grams ghee
  • 60 grams curd
  • 9 tablespoons cold water 
  • pinch salt
  • pinch baking soda
  • ½ teaspoon baking powder

For Sugar Syrup

  • ½ cup water
  • 1 teaspoon cardamom powder
  • saffron strands
  • a few drops of lemon juice 
  • 200 grams sugar
  • ghee for deep frying
  • 2 tablespoons chopped pistachion

How to Make Balushahi

  • Take ¼ cup ghee in a bowl, beat the ghee till it is smooth, light and fluffy.
  • Add ¼ cup chilled fresh curd, again with a spoon or spatula or a small wired whisk, mix and whip the curd with the creamed ghee.
  • Now using a sieve, take maida in it. Place it on the bowl itself. You can also sift the flour separately in a plate or tray.
  • Add salt, baking soda and baking powder.
  • Sift directly in the creamed ghee and curd.
  • Mix the flour lightly with the creamed ghee.
  • Sprinkle some cold water in parts and begin to mix it. Add 2 to 3 tablespoons water at a time and mix.
  • Mix and combine everything to form a soft dough.
  • Cover the dough and keep aside for 15 minutes. Use light pressure from hands and form a dough.
  • Meanwhile make sugar syrup.
  • Take sugar in a pan.
  • Add ½ cup water and mix.
  • Place the pan on a low flame.
  • When all the sugar has dissolved, add cardamom powder. Then add 10 to 12 saffron strands. Stir again.
  • Simmer till the syrup becomes sticky or you get ½ string consistency in the syrup.

Frying Balushahi

  • Heat oil in a kadai.
  • Pinch small to medium-sized balls from the dough. Roll them gently and lightly between your palms.
  • You can flatten them slightly if you want.
  • Make 5 to 6 badhusha depending on the size of kadai.
  • Check a tiny piece of the badhusha dough in the medium hot oil.
  • Add 5 balushahi depending on the size of kadai. It will expand in oil while frying.
  • Now lift the kadai and place it again on a low flame.
  • Frying balushahi on a low flame takes about 12 to 15 minutes.
  • Fry till golden and crisp.
  • Using a slotted spoon remove them draining the extra oil.
  • Place them on kitchen paper towels.
  • When fried balushahi are still hot, place them in the hot or warm sugar syrup.
  • Let these badusha soak in the sugar syrup for about 14 to 15 minutes.
  • Using tongs or spoon, lift each balushahi and place it in a serving tray or bowl.
  • Sprinkle 1 to 2 tablespoons of pistachios all over.
  • Serve balushahi as a sweet.


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