Halwai Style Balushahi (+Video)

What is Balushahi?

Balushahi is a popular sweet of North India. Similar to glazed doughnut in texture and ingredients however taste totally different. In South India it is also known as Badushah.

Balushahi ingredients include flour, baking soda and baking powder for making dough. Clarified butter is normally used for deep frying howver, oil can also be used. Sugar syrup is needed to dunk balushahi.

My family loves balushahi and I often make it whenever we have a sweet craving or if there is any festival or celebrations. This recipe is for making perfect HALWAI style balushahi. Sharing my own experience, once you make it at home you will never buy it from the market.

Ingredients Needed to make Balushahi

• All purpose flour: All purpose flour/maida or cream plain flour make this sweet.

• Raising Agents: Baking powder and baking soda.

• Sugar: To make the syrup to dunk the balushahi.

• Cardamom: Adds a very nice flavor in it.

• Clarified butter: Ghee or clarified butter helps to make flaky balushahi.

• Yogurt:To make the balushahi more airy.

How to make Balushahi

As described above all the ingredients required for balushahi are easily available at home. All you need to do is to follow the steps shown below:

Prepare syrup by mixing sugar and water and cook until one string consistency is achieved. Add few drops of lemon juice to avoid crystallization. Keep the syrup aside to use later.

Now, in a mixing bowl, add the flour, baking soda, and baking powder, and mix well. Add yogurt and ghee and mix to make a crumbly mixture. Let it rest for about 10 minutes. After 10 minutes, make small dough balls and press in the centre with thumb to make indentation.

Heat oil for frying in a wok. Deep fry the balushahi, few at a time on medium heat until they become crispy and golden. Remove the balushahi from oil, on a tissue paper in a plate to soak excess oil.

Dip them in syrup for about 2 minutes, drain and top with chopped pistachios. Serve and enjoy. Store in air tight containers for longer use.

Serving Suggestions and Variations

Serve the balushahi as it is, or you can pair it with your favourite meal. Like with this vegetarian thali, or mini punjabi thali. For variation, you can top the balushahi with any of your favourite chopped nuts. The balushahi can stay fresh for up to 2 weeks at room temperature and a month in a refrigerator.

Pro Tips

• Don’t tempt to add water in the crumbled dough mixture, if it seems too dry add a few drops of yogurt.
• Make the syrup not too thin or thick, it should be one string or almost like honey.
• Always fry the balushahi on medium heat to ensure even cooking from all sides.
• Use fresh baking soda and baking powder to make balushahi flaky.
• To make the best ever balushahi, fry them in ghee or clarified butter.

Other Sweet Recipes

• Khajur Barfi
• Besan Ladoo (+Video)
• Besan Pista Barfi | Gluten Free Gram flour Pistachio Fudge
• Peanut Makhana and Coconut Ladoo
• Instant Carrot Halwa

Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Besan Pista Barfi.

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Best Regards,
Sapana Behl