Balushahi | How to make Balushahi

By Padma Rekha  |  13th Nov 2015  |  
5 from 2 reviews Rate It!
  • Photo of Balushahi by Padma Rekha at BetterButter
  • Prep Time


  • Cook Time


  • Serves





About Balushahi Recipe

Badushah or Balushahi are the same. In North India they call this as Balushahi. This dish is also very popular in Nepal, Pakistan and Bangladesh. In South India it is popularly known as Badushah.


Ingredients to make Balushahi

  • all purpose flour/ Maida- 1 cup
  • baking soda- 1/4 tsp
  • Baking powder- 1/8 tsp
  • Unsalted butter- 1/4 cup
  • yogurt (curd) - 1/4 cup
  • oil for deep frying
  • sugar- 1 cup
  • water- 1/3 cup
  • cardamom powder- a pinch
  • Chopped pistachios to garnish

How to make Balushahi

  1. In a big mixing bowl, take flour, baking soda, and baking powder together. Mix it well once, then add cold butter and mix it with your fingers. Mix the butter and flour till the flour turns into bread crumbs like texture.
  2. Now add the curd and make a soft dough however don't knead the dough. Cover and set aside for half an hour.
  3. To make the sugar syrup. Take a pan, add sugar and water and bring it to a boil, then reduce the heat to low and boil till the syrup is almost one thread but has not reached the one thread consistency yet. (If you touch the syrup with your fingers it should stick to your fingers but should not form a thread.)
  4. Add in cardamom powder and remove from the heat and set aside. Make small balls out of the dough and lightly flatten them on your palm and make a deep dent in the center.
  5. Heat oil in a medium heat, slowly drop the balushahis one by one into the oil, fry 4 to 5 at a time but don't crowd the pan.
  6. Fry the balushahis till they turn brown on one side then slowly turn the other side and fry till it turns golden on both sides. Remove from the oil and drain them on a kitchen towel.
  7. Dip this fried balushahis into the sugar syrup and remove them immediately. (Don't leave them in the syrup for a long time as they become soft, so note to remove quickly.)
  8. Garnish with chopped pistachios and serve.

Reviews for Balushahi (2)

Tushi jain3 years ago


Payal Bansal3 years ago