Balushahi : An Indian sweet

Pankhuri Garg
Balushahi is a popular traditional desert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients but differs in texture and taste. They are made from a stiff dough made with all-purpose flour, ghee and a pinch of baking soda.
5 from 14 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 12 5
Calories 0.132 kcal


  • Wok ( Kadhai )
  • Deep fry pan


  • 1 cup All purpose flour (Maida)
  • cup Ghee
  • 2-3 tbsp Cold curd
  • 2 cup Sugar
  • ¼ tsp Baking soda
  • 1 cup Water for syrup
  • Ghee for deep frying
  • 1 tsp milk or lime juice
  • Saffron strands
  • 3-4 cardamom


  • Take a large bowl and a strainer. Pour all-purpose flour and baking soda to it and strain it. Remove the strainer, add ghee and curd. Knead dough. Pour a few drops of water and make a semi-soft dough.
  • Take a cotton cloth, wash in cold water. Squeeze it and cover your dough for around 45 minutes.
  • For making sugar syrup, add 2 cups of sugar in 1 cup of water in the pan. Let it boil add some 1tsp fresh lime juice or milk for clearing our sugar syrup. Add some saffron strands and cardamom.
  • We have to make 1 tar sugar syrup. Turn off flame as soon as syrup reaches this consistency.
  • Take a wok, add ghee for deep frying. Keep on lowest flame.
  • Roll down dough. Take small rolls as shown in the YouTube video. Gently press it from the center from your finger. Pour your batis in the wok. Your Balushahi wil get double in size. Gently with the help of tong twist it in the wok. Take out let it sit for a few minutes. Pour in sugar syrup for a minute. Twist it and wait for another minute. Take out and you are good to serve your Balushahi's. Garnish with pistachios and saffron strands.



Deep fry your Balushahi only on low flame. If you don't have a low flame then you can add pan under the wok and keep on lowest flame as possible.  
Keyword an indian dessert, balushahi

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