Balushahi Recipe

Balushahi is a traditional sweet originating from India. It resembles very much like doughnuts in terms of ingredients and looks. Other names for this sweet is badusha or bhadusha.

The texture and taste of balushahi differ from a doughnut, though. It is crispy from the outside and soft from the inside, unlike doughnuts soft from inside-out. This sweet is moist and a bit flaky from the inside, and it also has ample ghee in it.

It would help if you didn’t make any changes to the recipe. Otherwise, it might not turn out right or as desired.

Making this sweet is easy and does less fussy—however, the only time-consuming thing rolling the badushahs from the dough.

It is prepared on auspicious occasions like weddings or during festivals like Diwali or Holi. You can even find it in sweet shops easily if you do not want to make it at home. Moreover, it is also great to prepare it for guests and impress them.

Usually, it is served hot, but you can also have it at room temperature.  It can be stored at room temperature for around five days to a week in an air-tight container.

Try our other sweet recipes like Milk Peda and Khajur Roll.

Watch Balushahi Recipe Video

Ingredients of Balushahi

• Sugar - 150 gm
• Water - 100 ml
• Cardamom - 5-6 pcs
• Saffron - As Required
• Lemon Juice - 1 tsp
• All-Purpose Flour - 200 gm
• Salt - 1 tbsp
• Ghee - 120 ml
• Water - As Required
• Pistachio - As Per Taste (To Garnish)

Steps for Balushahi

• Add sugar, water, and cardamom in a heated pan. Stir it.
• After it comes to boil little, add saffron and lemon juice. Stir it properly once more. Keep it aside to cool down.
• Take a bowl. Add all-purpose flour, salt, ghee, and water. Mix it properly and make a dough. Cover it with a cloth and keep it to rest for 10-15 minutes.
• Take the dough and roll it. Break the roll into two halves, flatten it a bit, and place the halves one over the other.
• Press the dough and flatten again. Cut it into two halves again. Repeat the process similarly several times as shown in the video.
• After doing it for the final time cut the dough into strips. Then roll each strip and cut it into equal smaller pieces. Roll the pieces into dumplings and create a hole in the core of it with one end of a rolling pin, as shown.
• Heat oil in a deep vessel. Deep fry the dumplings in them until they turn a nice brown color.
• Take a bowl and transfer the sugar syrup into it.  Dip the fried in the syrup until it soaked enough to get sweet. Once done plate them properly.
• Balushahi is ready. Garnish it with pistachio and serve.

Download Balushahi Recipe Card