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Photo of Balushahi by Preeti Garg at BetterButter


Preeti Garg
0 minutes
Prep Time
60 minutes
Cook Time
10 People
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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.

Recipe Tags

  • Veg
  • Diwali
  • Indian
  • Frying
  • Dessert

Ingredients Serving: 10

  1. For Balushahi: 250gm Maida/ APF
  2. 100gm Curd
  3. Pinch of Baking Soda
  4. 50gm Desi Ghee
  5. 1/4 Tsp. Baking Powder
  6. Oil or Ghee for deep frying
  7. For Sugar Syrup: 2 Cup Sugar
  8. 1 Cup Water
  9. 1 Tsp. Cardamom Powder
  10. Chopped Pistachios for garnishing


  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.

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Sindhu t
Sindhu t   Jul-27-2018

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