Balushahi aka Badusha is a delicious deep fried flaky traditional Indian sweet that is made from flour mixture( with ghee and yogurt) and dipped in sugar syrup to glaze it. Balushahi is delectably crisp from out and deliciously melt in mouth n flaky within. Badusha is very popular sweet made during festivals and weddings. Making Balushahi at home is not at all an onerous task, it just requires little wariness for few things while preparing it and ‘Voila’, You have your unbeatable authentic balushahis at home 🙂 No more penny spend on those highly priced sweets from the shops this festive season
Now, let’s learn here how to make perfect Balushahi/badusha…


Crisp Kesar Jalebi

Kesar Lachcha Rabadi

Melt in mouth Kesar Kalakand



3 cups, Maida (All-purpose flour), levelled
4 tablespoon, curd, whisked well (ice cold)
4 tablespoon heaped, ghee
1/2 teaspoon, soda
A pinch of crushed saffron (optional)
4 tablespoon, ice cold water
Ghee or oil for deep frying

For Sugar Syrup:
2&1/2 cups sugar
1&1/4 cup water
A pinch of saffron
1/2 teaspoon cardamom powder
Slivered pistachios and silver wark for garnish.



For Sugar Syrup:
In a pan, combine sugar, water and saffron.
Bring it to boil. Simmer for few minutes until it reaches one-two string consistency.
Keep it aside.

For Balushahi:
In a bowl, combine, flour, soda and crushed saffron
Add ghee and start mixing the mixture with fingers such that it resembles coarse crumbs
Add yoghurt and mix
Add ice cold water, knead such that it just comes together to form a dough. Do not work too much on the dough. Dough need not be smooth. The consistency of the dough should be medium soft
Cover and keep it aside for 30-45 minutes.
Divide the dough into equal small lemon sized ball. Balls need not be smooth. Make an indentation (not a hole) in the centre with your thumb.
In a kadhai or deep bottom pan heat ghee.
When the ghee is medium hot, turn down the flame to low (simmering low)
Gently slide the prepared badushas in the medium hot ghee.
After a few seconds, badushas will start puffing and float on the top. Please do not over load the pan while frying
Fry on very low heat until equally golden brown from all the sides
Frying each batch will take approx 20-25 minutes depending upon the size of balushahis you make.
Once they are beautiful golden brown, take them out and allow it to cool a bit.
Repeat the same for all the batches.
Dip the fried balushahis in warm sugar syrup for about a minute or 2.
Take them out from the syrup and keep them on the tray or a plate foe fwe minutes.
Garnish with slivered pistachios and silver wark.

Please do not fry balushahi on high as it will not puff up, will remain uncooked within and over browned from out.
At any point of time, please do not increase the flame to fry balushahis. Ghee should be just medium hot.
If the dough is too hard or tight, you may add 1-2 tablespoon of more ice cold and knead. DO not add to much water at a time.
Balushahi can easily be stored in a clean airtight container for up to 3 weeks

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  1. STOP will you?!!!!! I am dying to have this right now! My most favorite sweet! Jokes apart.. I never knew what went in it and never bothered to look for a recipe either… no idea why… but hey thank you so much for making this and sharing… I have all the ingredients but not sure if I can pull this off.. sure will try.. I dont know how i am going to go to bed without having this.. sniff sniff..

  2. What have you done Farrukh ?? This is not fair….this looks fabulous. I have no idea how u can create magic – i really really want to taste this 🙁