Balushahi | How to make Balushahi

By Preeti Garg  |  28th Jul 2015  |  
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  • Balushahi, How to make Balushahi
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About Balushahi Recipe

Balushahi is a traditional mithai which very popular in India, Pakistan, Nepal and Bangladesh. It is similar to a glazed doughnut in term of ingredients but difference in texture and taste. In South India, is known as Badushah.

Balushahi is an authentic dish which is perfect to serve on all occasions. The Balushahi is delicious and has an amazing aroma. Balushahi by Preeti Garg will help you to prepare the perfect Balushahi in your kitchen at home. Balushahi needs few minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Balushahi. This makes it easy to learn how to make the delicious Balushahi. In case you have any questions on how to make the Balushahi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Preeti Garg. Balushahi will surely satisfy the taste buds of your guests and you will get compliments from your guests.


Ingredients to make Balushahi

  • For Balushahi: 250gm maida/ APF
  • 100gm curd
  • Pinch of baking soda
  • 50gm Desi ghee
  • 1/4 Tsp. Baking Powder
  • Oil or ghee for deep frying
  • For sugar Syrup: 2 Cup sugar
  • 1 Cup water
  • 1 Tsp. cardamom Powder
  • Chopped pistachios for garnishing

How to make Balushahi

  1. Sieve the maida, baking powder and baking soda together. Add ghee and mix it with hands to form a crumble mixture.
  2. Add curd and mix it gently and keep aside for 20 minutes and cover it with damp cloth (don’t knead it more or overwork with dough).
  3. Divide the dough into equal portions and give the round flatten shaped disc and make a depression with your thumb in the middle.
  4. Heat the sufficient oil in wok and when oil is hot enough, add the discs in oil and fry them on low flame. After few minutes thy will rise up.
  5. Fry them till to golden on both sides. Drain them on separate plate.
  6. Meanwhile mix the sugar, water and cardamom together in sauce pan to prepare sugar syrup. Once the sugar syrup reaches one string consistency, switch off the flame.
  7. Dissolve the balushahi into sugar syrup atleast for 10 minutes. Gently remove them and garnish with chopped pistachios.

My Tip:

The dough discs will have cracks on edges; it helps the sugar syrup to soak into them.

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