Balushahi is a traditional Indian sweet. It is very similar to a glazed donuts in terms of ingredients, but differs in taste and texture.


All purpose flour ---------- 2 cups
Baking powder ------------ 1 tsp
Ghee ----------------------- 1/4 cup
Sugar ---------------------- 2 cups
Saffron strands ------------ 20 to 30
Green cardamom --------- 6 to 8
Pistachios ----------------- 15 to 20
Salt ----------------------- 1/4 tsp
Ghee/ Oil for frying 

Let's Start

Step 1. In a bowl take all purpose flour, baking powder and ghee, and mix them well. 

Step 2. Add water in small portions to make dough. Make sure you just bind it, Keep it aside for 20 to 30 minutes to set.

Step 3. Take sugar in a sauce-pan, add 1 cup of water to it. Heat it until the sugar dissolves in water.

Step 4. Sugar syrup should be a single thread, when sugar syrup is ready,Turn off the heat.

Step 5. Now add cardamom powder and saffron to the syrup and mix it. Cover the syrup, so that it doesn’t cool down quickly.

Step 6. Now flatten the dough with hands, cut it into half and stack it, flatten again. Continue this for at least three times. This is to make dough layered.

Step 7. Meanwhile heat up a wok and add ghee for frying.

Step 8. Roll the dough in cylindrical shape and then cut it into equal sized balls. 

Step 9. Give round shape to each ball and press it in the middle, to  make a hole in the middle. Give it a round shape. Make all the Balushahi likewise.

Step 10. Now fry these doughnut shaped Balushahi in the ghee, at a low flame. When they start floating over the ghee and become golden brown from below, flip them. 

Step 11. Slightly increase the flame and fry well until the balushahi balls become golden brown from all sides. When fried and ready, take it out.

Step 12. Dip all the Balushahi in the sugar syrup. Leave it for half an hour. After half an hour, take out the Balushahi and garnish with pistachio. 

  • If the ghee seems too hot then then turn off the flame for 2 to 3 minutes and let it cool. Turn on flame, put the Balushahi to fry.
  • Balushahi can be stored in refrigerator and eaten upto 15 days.
  • 15 Balushahi are ready with this quantity of dough.
  • Do not use rolling pin to flatten the dough.

 Happy Cooking :) 


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