Traditional Indian Balushahi Recipe: A Step-by-Step Guide

Ingredients

  • 2 cups All Purpose Flour (Maida)
  • 1/4 cup Yoghurt (Curd)
  • 1/2 cup Ghee (Clarified butter)
  • 1/2 teaspoon Baking Soda
  • 2 cups Sugar
  • 1 cup Water
  • 2 teaspoons Lemon Juice
  • 1/2 tsp Cardamom Powder
  • 2 tablespoons Almonds (Finely chopped for garnishing)
  • 2 tablespoons Pistachios (Finely chopped for garnishing)

Steps and instructions

  1. In a large bowl, combine the all-purpose flour, ghee, baking soda, and yoghurt. Mix until a crumbly texture forms.
  2. Knead the mixture into a soft dough using a little water. Let the dough rest for 20 minutes.
  3. While the dough is resting, make the sugar syrup. In a thick bottomed pan, bring the sugar and water to a boil. Stir continuously until the sugar dissolves completely.
  4. Add the lemon juice to the boiling sugar syrup. This will prevent it from crystallizing. Continue to cook the syrup until it reaches a one-string consistency. Then, add the cardamom powder and mix well.
  5. Divide the dough into equal-sized balls and shape them into discs, making a slight indentation in the center of each.
  6. Heat ghee in a pan on medium heat. Once the ghee is hot, reduce the heat to low and add the dough discs. Fry them until they turn golden brown.
  7. Drain the fried balushahi on a paper towel to remove excess ghee, then dip them in the sugar syrup. Let them soak for 2 hours until they absorb the syrup.
  8. Garnish the balushahi with chopped almonds and pistachios before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
  • Pan - A thick-bottomed pan to cook the sugar syrup.
  • Frying Pan - A pan to fry the balushahi in hot ghee.
  • Paper Towel - To drain the excess ghee from the fried balushahi.
  • Spatula - To handle and flip the balushahi while frying.
  • Chopping Board - To chop the almonds and pistachios for garnishing.
  • Knife - To chop the almonds and pistachios for garnishing.
  • Measuring Cups - To measure the ingredients accurately.
  • Rolling Pin - To roll out the dough for shaping the balushahi.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Add a pinch of saffron strands to the sugar syrup for a fragrant and colorful twist.
  • Replace the ghee with vegetable oil or melted butter for a different flavor.
  • Add a teaspoon of rose water or kewra essence to the sugar syrup for a floral aroma.
  • Sprinkle some desiccated coconut or crushed nuts on top of the balushahi for added texture.
  • Make a chocolate glaze by melting dark chocolate and drizzling it over the balushahi.
  • Add a teaspoon of fennel seeds (saunf) to the dough for a hint of licorice flavor.
  • Make a cardamom-infused syrup by boiling crushed cardamom pods with the sugar and water.
  • For a vegan version, substitute the yoghurt with plant-based yoghurt or applesauce.
  • Experiment with different nuts like cashews or walnuts for the garnish.

Recipe overview

Balushahi is a traditional Indian dessert that is loved for its crispy yet melt-in-your-mouth texture. This dessert, also popular in Nepal and Bangladesh, is made from simple ingredients such as all-purpose flour, ghee, yoghurt, and sugar, and garnished with chopped almonds and pistachios. The dough is carefully shaped into discs and fried to perfection before being soaked in a flavorful sugar syrup. The result is a sweet, flaky treat that's perfect for any celebration or festival. This recipe provides a step-by-step guide to create this delicacy at home, offering tips to ensure a perfect Balushahi every time. Enjoy the process of making this dessert as much as you'll enjoy the final delicious outcome!

Common questions

  1. How long does it take to make Balushahi?
    The total time required to make Balushahi is approximately 2 hours and 40 minutes, including preparation, resting, frying, and soaking in sugar syrup.
  2. Can I use whole wheat flour instead of all-purpose flour?
    While traditionally Balushahi is made with all-purpose flour (maida), you can substitute it with whole wheat flour. However, keep in mind that the texture and taste may differ slightly.
  3. Can I use butter instead of ghee?
    Ghee (clarified butter) adds a unique flavor to Balushahi. While you can use butter as a substitute, it may alter the taste and texture of the final product.
  4. How long can Balushahi be stored?
    Balushahi can be stored in an airtight container at room temperature for up to a week. It is important to keep them away from moisture to maintain their crispiness.
  5. Can I make Balushahi without a deep fryer?
    Yes, you can make Balushahi without a deep fryer. Simply use a deep, heavy-bottomed pan or kadai to fry the dough discs in ghee on the stovetop.
  6. Can I reduce the amount of sugar used in the recipe?
    The amount of sugar used in the sugar syrup can be adjusted according to personal preference. However, reducing the amount too much may affect the taste and texture of Balushahi.
  7. Can I add any other flavors or ingredients to Balushahi?
    Balushahi is traditionally flavored with cardamom. However, you can experiment with other flavors such as saffron or rose water to add your own twist to the recipe.

Serving dishes and utensils

Origin stories

Balushahi, also known as Badusha, is a traditional dessert that originates from the Indian subcontinent. It's often considered the Indian counterpart to doughnuts. This sweet treat has been adored by generations and is typically prepared during festivals and special occasions across different regions of India. Interestingly, though it shares a striking resemblance and similar preparation method to the doughnut, Balushahi is unique in its dense texture and the delightful crunch of its sugar syrup glaze. This dessert carries the essence of Indian hospitality, being a sweet that is often prepared to welcome guests. Over time, Balushahi has travelled and adapted, undergoing subtle changes to cater to local tastes, but its core ingredients and the happiness it brings have remained unchanged.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.