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BalushahiBalushahi: Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah. Balushahis are made of refined flour (maida flour), and are deep-fried in clarified butter and then dipped in sugar syrup.

Ingredients (serves 4):

  • 1 1/2 cups refined flour (maida)
  • 1/4 tsp soda bicarbonate
  • 4 tbsp ghee (clarified butter)
  • 6 tbsp yogurt, whisked
  • 2 cups sugar
  • 2 tbsp milk
  • Oil, for deep frying
  • Water, as required
  • 4-5 almonds, finely chopped


  • Sift together the flour and soda bicarbonate into a large bowl.
  • Rub four tablespoons of ghee into the flour mixture with your fingertips till the mixture resembles breadcrumbs.
  • Add in the beaten yogurt.
  • Knead the mixture into soft dough.
  • Cover the dough with a damp cloth and allow it to rest for forty-five minutes.
  • Divide the dough into twelve equal portions and shape into smooth balls.

Note: Take care not to overwork the dough.

  • Make a slight dent in the centre of the ball with your thumb.
  • Keep the balls covered with damp cloth.
  • Heat the oil in a non-stick kadai on medium-low heat.
  • Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat.
  • Gradually the balushahi will start floating to the top.
  • Turn gently and fry the other side till golden.

Note: The entire process may take around half an hour to forty-five minutes.

  • Remove the fried balushahi with a slotted spoon and drain on absorbent paper.
  • Set aside to cool down to room temperature.
  • Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves.
  • Add the milk to the cooking syrup.
  • Collect the scum which rises to the surface with a ladle and discard.
  • Continue to cook till the syrup attains a two-string consistency.
  • Remove the syrup from heat.
  • Soak the cooled balushahi in the sugar syrup for two hours.
  • Gently remove the balushahi from the sugar syrup and place on a serving plate.
  • Decorate with chopped almonds.
  • Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi.
  • Serve the balushahi at room temperature.

If you have any queries regarding the Balushahi recipe, please leave a comment.

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