Balushahi is a traditional dessert originating from the Indian subcontinent. A popular sweet from the Indian subcontinent, balushahi is similar to a glazed doughnut in terms of ingredients but has a different taste and texture. It mostly had a flaky texture and a sweet taste. In the Southern part of India, it is also known as Badushah.
Cuisine: Indian
Region: Uttar Pradesh, Bihar, West Bengal
Course: Dessert
Balushahi is made from a stiff dough made with all-purpose flour, ghee, and a pinch of baking soda. It is then shaped into small round discs by hand, fried in ghee or oil, and dunked in thick sugar syrup to make a sugar coating. They are a bit more sweet but tasty, with a slightly flaky texture.
Main ingredients to make Balushahi
Refined flour, baking soda, curd, Sugar syrup
Calories in Balushahi
One pc (32.7 gm) – 132 calories
So if you are still craving traditional Indian sweets, try grabbing one. Health-conscious can afterward go for 20 min cycling/ 15 min running/ 50 min cleaning to burn the calories 😉
Balushahi- An Indian dessert with a resemblance to glazed doughnuts
Balushahi is a traditional dessert originating from the Indian subcontinent. A popular sweet from the Indian subcontinent. Balushahi is similar to a glazed doughnut in terms of ingredients but has a difference in taste and texture. It comprise of a flaky texture and a sweet taste. In the Southern part of India, it is also known as Badushah.
Ingredients to preapare Balushahi dough
- 1 cup Refine flour (maida):
- 3 tbsp Vlarified butter (ghee)
- 1/4 tsp Baking Soda
- 1 tbsp Curd
- 1 tsp Powder sugar
- 1/4 tsp Cardamom powder
- 1/4 cup Water as per requirement (or as required)
- 1 cup Ghee(clarified butter)/ refined oil for frying
- 1 tbsp Chopped almonds and pistachios for garnishing
Ingredients for sugar syrup
- 1 cup Sugar
- 1/2 cup Water
- 3-4 strands Saffron strands
- 2 pc cardamom pods
Preparation for Balushahi:
In a bowl add flour, baking soda, cardamom powder, and powdered sugar and mix evenly.
Add ghee and mix well till the texture becomes crumbled.
Now add curd and start kneading the dough.
Slowly add water as needed and make a smooth dough.
After kneading, cover it and let it rest for at least 30 minutes.
After 30 minutes knead the dough again till smooth.
Divide dough into 10- 12 parts and make round balls.
Press a little and make a small dent in it with your thumb.
Heat ghee/oil in the pan on medium heat then reduce the heat.
Fry balushahi on slow flame. It is very important to fry balushai on slow flame till golden crispy.
Preparation for Syrup:
Add water in sugar and boil in a pan.
After one boil stirs continuously and adds cardamom powder and saffron.
Check the syrup between your index finger and thumb to get two stringsconsistency.
Turn off the gas stove and then Add fried balushahi in syrup when the syrup isstill warm.
Let the balushahi be in sugar syrup for 5 minutes.
Take out balushahi one by one from the syrup and arrange on a plate and garnish with chopped almonds and pistachios
Keep it like that for 4-5 hours before consuming, so that the balushahi soaked well in sugar syrup and gets a beautiful light white colored sugar crust on its top.
So why are you waiting… grab your apron and get ready to make this melt-in-mouth balushahi for you and your family. 🙂
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