How to Make Balushahi: A Traditional Indian Sweet

Balushahi is a rich and flaky Indian sweet that’s crisp on the outside and soft on the inside. Often referred to as the Indian version of a glazed doughnut – though without yeast and far more decadent – balushahi is a festive favourite, especially in North Indian homes during celebrations like Diwali, weddings, and family gatherings.

Prepared using plain flour, ghee, and yoghurt, and soaked in a fragrant sugar syrup, balushahi is a true melt-in-the-mouth indulgence. If you’re looking to recreate a traditional mithai (sweet) at home, this recipe offers a perfect blend of texture and sweetness, all using British English language and measurements.

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Ingredients (Makes 10–12 pieces):

For the dough:

1½ cups (180g) plain flour (maida)

½ teaspoon baking powder

A pinch of bicarbonate of soda

¼ cup (60g) ghee (clarified butter), solid at room temperature

¼ cup (60ml) plain yoghurt (curd)

1–2 tablespoons cold water (as needed)

For the sugar syrup:

1 cup (200g) caster sugar

½ cup (120ml) water

A few strands of saffron (optional)

½ teaspoon cardamom powder

1 teaspoon lemon juice

For frying:

Ghee or oil, for deep frying (traditionally ghee is used)

For garnish:

Chopped pistachios or almonds

Edible silver foil (optional)

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Step-by-Step Instructions:

Step 1: Make the Dough

1. In a large mixing bowl, sift together the plain flour, baking powder, and bicarbonate of soda.

2. Add the solid ghee and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.

3. Stir in the yoghurt and gently mix to form a soft dough. Do not knead vigorously – the dough should remain light.

4. If needed, add 1–2 tablespoons of cold water to bring the dough together.

5. Cover and let it rest for 30 minutes.

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Step 2: Shape the Balushahi

1. After resting, divide the dough into equal portions (about the size of a golf ball).

2. Gently roll each piece between your palms and flatten slightly. Make a small dent in the centre of each ball using your thumb.

3. Do not press too hard or smooth the edges too much – the rustic shape is part of balushahi’s charm.

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Step 3: Prepare the Sugar Syrup

1. In a saucepan, combine the sugar and water. Heat over medium flame until the sugar dissolves completely.

2. Add saffron strands (if using), cardamom powder, and lemon juice. The lemon juice prevents crystallisation.

3. Boil the syrup for a few minutes until it reaches a one-thread consistency. To check, place a drop between your fingers – it should form a single thread when pressed and pulled apart.

4. Turn off the heat and keep the syrup warm.

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Step 4: Fry the Balushahi

1. Heat ghee or oil in a deep frying pan on low to medium heat.

2. Test the temperature by dropping a small piece of dough – it should rise slowly without browning immediately.

3. Carefully add the shaped dough balls in batches. Do not overcrowd the pan.

4. Fry on a very low flame, turning occasionally. Patience is key – it may take 12–15 minutes for each batch to become golden and cooked through.

5. Remove with a slotted spoon and drain on kitchen paper.

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Step 5: Soak in Syrup and Garnish

1. While still warm, gently dip each balushahi into the warm sugar syrup for about 2–3 minutes.

2. Remove and place on a tray or plate to cool and set.

3. Garnish with chopped nuts or edible silver foil, if desired.

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Tips for the Perfect Balushahi:

Do not knead the dough too much – overworking it will make the balushahi tough.

Always fry on low heat. If the oil is too hot, the outside will brown too quickly, leaving the inside uncooked.

The sugar syrup should be warm, not hot, when dipping the balushahi.

You can store balushahi in an airtight container for up to 5 days at room temperature.

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Conclusion

Balushahi is a timeless Indian sweet that combines a buttery crunch with a tender centre, all enveloped in fragrant syrup. While it may require a bit of patience, the result is well worth the effort. Homemade balushahi offers a taste of tradition and a touch of celebration in every bite.

So, if you’re feeling festive or simply in the mood for something sweet and indulgent, give this balushahi recipe a try. You’ll not only impress your guests but also experience the joy of recreating an age-old mi

thai right in your kitchen.

--- write ✍️ by foodie Parmod.