Balushahi is a famous North Indian sweet.
In south India, the same sweet is called as badusha
Crispy, soft and utterly delicious
Well, this is my father’s favourite Indian Sweet and he had been craving for it. So, I decided to make some at home and it came out delicious, in fact, this was more soft then those we get in market.
So, if you like Balushahi or Badusha, read the recipe below.
Flour : 1 1/2 Cup
(All Purpose Flour or Whole Wheat Flour, optional)
Sugar : 2 cups
Baking Soda : 1/2 tsp
Curd : 1/3 cup
Water : 1 cup
Ghee : 1/2 cup
Oil : for frying
Cardamom (Green) : 3-4
Black Pepper Corns : 3-4
Fennel Seeds : 1 tsp
• In a big bowl, add flour.
In this particular recipe, you can choose flour of your choice. Use Aata or Maida, result would be almost similar. All Purpose Flour would be more crisp.
• Add Baking Soda, mix well.
• In this add, Melted Ghee (Clarified Butter) , mix it well, you would get a grainy texture.
• Finally add curd in flour.
• Just bring together, all the ingredients. Don’t knead it, just combine it well.
• Your dough should look grainy and needs to have air pockets, like in the image above.
• Take a pan, add oil to it. You can fry Balushahi in ghee as well. Choice is completely yours.
• Heat the oil on medium flame. Once when it is warm, put the flame on slow.
• Make small (lemon sized) balls of dough. Flatten it a bit with your fingers and with your thumb, make a little depression in the centre of ball.
• Add 2 balls to your oil and fry them on low flame, till they become golden brown.
Letting them cook by themselves on low flame, ensures even cooking.
• Fry all the balls, and keep aside for 2 hours.

• In a pan, add Water and sugar, and put it on Medium Flame.
• When sugar starts to melt, add crushed green cardamom, Fennel Seeds and Crushed Black Pepper Corns, this would give a great aroma and taste to sugar syrup.
• Bring sugar syrup to boil, and then let it cook on low flame for another 5-7 minutes.
• Turn off the flame and keep it aside for 1/2 hour
• Add fried and cooled Balushahi in the warm sugar syrup.
• Dip it for 20 seconds and keep it at room temperature.
• Again let it cool for an hour and then store them in air tight container.
Hope you enjoyed this recipe.

4 thoughts on “Balushahi

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