Ballu Shahi | How to make Ballu Shahi

By Rajani Gupta  |  7th Nov 2016  |  
4 from 1 review Rate It!
  • Ballu Shahi, How to make Ballu Shahi
Ballu Shahiby Rajani Gupta
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About Ballu Shahi Recipe

A delicious Diwali sweet.

Ballu Shahi is one dish which makes its accompaniments tastier. With the right mix of flavours, Ballu Shahi has always been everyone's favourite. This recipe by Rajani Gupta is the perfect one to try at home for your family. The Ballu Shahi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Ballu Shahi is 45 minutes and the time taken for cooking is 35 minutes. This is recipe of Ballu Shahi is perfect to serve 10 people. Ballu Shahi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Ballu Shahi. So do try it next time and share your experience of cooking Ballu Shahi by commenting on this page below!

Ballu Shahi

Ingredients to make Ballu Shahi

  • 500 gm maida/flour
  • 1 tsp baking soda
  • 150 gm ghee
  • 1/2 cup fresh dahi or curd
  • 1 tsp elaichi/ cardamom powder
  • 400 gm sugar
  • Oil or ghee to deep fry
  • Some pistachios to garnish

How to make Ballu Shahi

  1. Take a bowl, add in the maida, next add in the baking powder, ghee, elaichi powder and curd.
  2. Mix all of this together and make a soft dough. Cover and keep it aside for 45 mins.
  3. After 45 minutes, it will become light, then take a ball from the dough. Press it with your palms to make a hole in the middle. Follow this process with the rest of the dough.
  4. Deep fry them in batches on a low flame till they come floating on top and gain a nice colour.
  5. Now heat a deep pan on flame, then heat sugar and 1 cup of water together to make a thick chasni/ syrup.
  6. Put all the fried ballu shahi in it and cook for 5 minutes. (If needed add a little water.)
  7. Put all the ballu shahis on a greased plate.
  8. Once they are cooled, garnish them with pistachios and serve.

My Tip:

Keep patience while frying it.

Reviews for Ballu Shahi (1)

Rajani Gupta2 years ago


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