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Photo of Honey Balah El Sham by SIMRAN GUPTA at BetterButter

Honey Balah El Sham

5 minutes
Prep Time
20 minutes
Cook Time
10 People
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ABOUT Honey Balah El Sham RECIPE

Crispy from outside and so moisty and syrupy inside

Recipe Tags

  • Non-veg
  • Easy
  • Festive
  • Middle Eastern
  • Frying
  • Dessert

Ingredients Serving: 10

  1. flour 1 cup
  2. Water 1 cup
  3. Egg 5
  4. Butter 80 g
  5. Vanilla 1 tsp
  6. Vegetable oil or ghee for frying
  7. Syrup :
  8. Honey 1 cup
  9. Suger 1 cup
  10. Water 1 1/2 cups
  11. Lemon juice few drops


  1. Make the syrup first : Heat honey, sugar and water over medium heat till sugar is dissolved, then boil for 5 minutes add the lemon juice and let it cool. Syrup will thicken while cooling.
  2. In a heavy saucepan over medium heat, bring butter and water to a running boil.Pour the flour mixture all in one go and stir using a wooden spoon till it form a ball shape. Turn the dough on a clean bowl and cool for 15 minutes.
  3. Mix in the eggs one at a time stirring well after each addition. Add the vanilla and stir again.
  4. Fill the dough in a piping bag fitted with a nozzle of the shape you desire. Or you can drop a small amount of the batter in the oil using a teaspoon.
  5. Get the oil to the frying point over medium heat, drop 5cm log from the piping bag into the hot oil. You can use a scissors to cut the end of the log if it sticks to the piping bag. Or just use the teaspoon and drop batter gently in the oil. Watch carefully.
  6. Fry for 3 minutes on each side till you reach a deep golden brown. Take out from the oil and drain for 2-3 seconds, immediately dip the fritters in the cooled syrup for 1 minute only and take them out. Serve warm or cold.

Reviews (2)  

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BetterButter Editorial
BetterButter Editorial   Aug-23-2017

Hi Simran, Request you to only share an image of Recipe! Please do not add any text on the recipe image. To edit the recipe image, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe. Thanks!

Anchal Sinha
Anchal Sinha   Aug-23-2017

Thanx for sharing this recipe.

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