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    Home » Recipes » Course » Desserts

    Balushahi (Badusha)

    Published: Oct 29, 2018 || Last updated: Jun 1, 2020 by Farrukh Aziz

    3139 shares
    Jump to Recipe

    Balushahi or Badusha is a deliciously deep fried flaky traditional North Indian sweet recipe that is made with flour ghee and yogurt and glazed with cardamom flavoured sugar syrup. An exceptional festival mithai, with unique delicate flavours that will hit the right spot of your sweet tooth! Here is how to make best balushahi recipe in halwai style step by step

    Close up Shot of balushahi with one balushahi cut open to show flaky within.

    Badusha is very popular Indian sweet particularly served here India at weddings, festivals and functions with great love and joy. The name 'Badusha' for balushahi recipe is popular in South India.

    Surprisingly, making Balushahi at home is not at all an onerous task as it looks. It just requires little wariness for few things while preparing them. And ‘Voila’, you have your unbeatable authentic balushahis at home. No more penny spend on those highly priced sweets from the shops this festive season

    Tips to make best Balushahi Recipe at home

    • While kneading the dough, always use ice cold curd and water for best results
    • Do not over knead the dough.
    • Keep the dough covered throughout while making balushahi. This will ensure the dough doesn't get dry.
    • Before frying balushahi, ensure that ghee should is just warm and not hot
    • Always fry them on low heat. Do not fry them on high heat as it will burn them from out and remain uncooked within.
    • The sugar syrup should be of one string consistency, and should be warm when dipping the badushas.

    Overhead shot of Balushahi on rectangular plate with a small pistachio bowl on side.

    Balushahi Recipe Ingredients

    Wanna gather the ingredients to make these balu shahi exactly like the ones we get in halwai shops? So take out your notepad and note it all.

    • You will require, Maida i.e. all – purpose flour, curd, ghee (can be Vanaspati or desi), baking soda, saffron strands, ice cold water and ghee or oil for frying. Now these were the first process ingredients.
    • For sugar syrup: take sugar, water, saffron, cardamom powder and boil them together until string consistency
    • The royal touch of silver wark and pistachios is a statement of beauty itself. So garnish them with slivered pistachios, silver wark (silver paper) and saffron starnds.
    • If you wish to stuff khoya / mawa in balushahi, then you can go on ahead with it. Before making the dough ball, be sure to fill the ball with a small spoonful of khoya and nuts mixture and then roll. After rolling the ball, gently give it a press in between and fry them on low flame.

    This balushahi is surely going to flourish all its love and the extreme flavor this festive season. So, note down the step by step procedure of this traditional Indian balushahi.

    How to make balushahi recipe (badusha recipe) - Step By Step

    Firstly, in a pan, combine sugar, water and bring it to a boil. (photo 1)

    Then, add saffron cardamom powder, few drops of lemon and simmer for few minutes until it reaches one string consistency. Then, switch off the flame and set it aside. (photo 2)

    • Pro Tip: To check one string, put a drop of syrup in a bowl and touch it with your index finger and thumb. Now, when you stick you finger and thumb together, it should be sticky and when you open it, syrup will form a thin single string.

    Step by step collage for the making of sugar syrup for balushahi recipe

    To make the balushahi dough, first, in a bowl, combine, flour, soda, crushed saffron and ghee (photo 1 below)

    Then, start mixing the mixture with fingers such that it resembles coarse crumbs. When you take the mixture in your hand, it should hold the shape of fist. (photo 2 below)

    Then, add yoghurt and mix nicely. Add ice cold water and start to knead the dough (photo 3 and 4)

    Step by Step collage for kneading the dough to make balushahi recipe

    Do not work too much on the dough as it need not be smooth. Also, the consistency of the dough should be medium soft. (photo 5)

    Cover the dough and keep it aside for 30-45 minutes (photo 6)

    Step by step collage for resting the dough to make balushahi recipe

    Once the dough is ready, divide the dough into equal small lemon sized ball, balls need not be smooth. (photo 7 below)

    Make an indentation (not a hole but press it) in the centre with your thumb. Repeat the same for all the balls. (photo 8 and 9 below)

    In a kadhai or deep bottom pan heat ghee. (photo 10)

    • Important Tip: Be sure to check that ghee is not hot but melted well and warm. We do not need hot ghee to fry the balushai

    Step by Step collage for the making of balushahi recipe

    When the ghee is warm, carefully slide-in the badusha. (photo 11)

    After a few seconds, gradually badushas will start puffing up and float on the top. Please do not over load the pan while frying as they increase a bit in size (photo 12)

    Fry on very low heat until equally golden brown from all the sides. Frying each batch of balu shahis will take approx 20-25 minutes depending upon the size you make. Once they are beautiful golden brown, take them out and allow it to cool a bit. (photo 13 and 14)

    • Important Tip: Repeat the frying step for the remaining balls. But, before adding the next batch of badhusha, switch off the flame for couple minutes. This step helps to bring back the temperature ghee from hot to warm. Then, again switch on the flame to low and fry another batch.

    Step by Step collage of frying the balushahi

    Finally, dip the fried balushahis in warm sugar syrup for about a minute or 2. Carefully, take it out from the syrup and keep them on the tray or a plate for few minutes. Garnish balushahi with slivered pistachios and silver wark. (photo 1 and 2 below)

    Step by Step collage to soak balushahi in sugar syrup

    Sweets Recipes that you may want to try:

    Gulab Jamun

    Kala Jamun

    Besan Ladoo

    Mawa Malpua

    Kesar Kalakand

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    Balushahi Recipe Card

    Overhead shot of Balushahi on rectangular plate with a small pistachio bowl on side.
    5 from 4 votes
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    Balushahi

    Balushahi sweet is a delicious deep fried traditional sweet recipe made with flour, ghee and yogurt, then dipped in sugar syrup for glazing. Crisp, flaky and moist within, an ultimate Indian sweet for Diwali or any festivals
    Course Dessert, Sweets
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Servings 25
    Calories 114kcal
    Author Farrukh Aziz

    Ingredients
     

    to prepare balushahi at home

    • 3 cups All-purpose flour ((350 grams of maida))
    • 5 tablespoons curd (whisked well (ice cold))
    • ½ teaspoon baking soda
    • 5 tablespoons ghee
    • A pinch of crushed saffron (optional)
    • 6-7 tablespoons ice cold water
    • Ghee or oil for deep frying

    For Sugar Syrup

    • 2 ½ cups sugar
    • 1 ¼ cup water
    • A pinch of saffron
    • ½ teaspoon cardamom powder
    • Slivered pistachios and silver wark for garnish
    Prevent your screen from going dark

    Instructions

    how to make balushahi recipe (badusha recipe)

    • In a pan, combine sugar, water and bring it to a boil.
    • Then, add saffron cardamom powder, few drops of lemon and simmer for few minutes until it reaches one string consistency. 
    • Then, switch off the flame, cover and set it aside.

    To knead the dough for balushahi

    • In a bowl, combine, flour, soda, crushed saffron and ghee
    • Then, start mixing the mixture with fingers such that it resembles coarse crumbs. 
    • When you take the mixture in your hand, it should hold the shape of fist.
    • Then, add yoghurt and mix nicely
    • Add ice cold water, knead such that it just come together to form a dough.
    •  Do not work too much on the dough as it need not be smooth. The consistency of the dough should be medium soft
    • Cover the dough and keep it aside for 30-45 minutes.
    • Divide the dough into equal small lemon sized ball, balls need not be smooth.
    • Make an indentation (not a hole but press it) in the centre with your thumb
    • Repeat the same for all the balls.

    To deep fry balushahis

    • In a kadhai or deep bottom pan heat ghee. Be sure to check that ghee it not hot but melted well and warm.
    • Carefully slide-in the badusha.  Do not over load the pan while frying as they increase a bit in size
    • Fry on very low heat until equally golden brown from all the sides.
    •  Once they are beautiful golden brown, take them out and allow it to cool a bit
    • Before adding the next batch of badhusha, switch off the flame for couple minutes. This step helps to bring back the temperature ghee from hot to warm.
    • The again switch on the flame to low and then fry another batch
    • Finally, dip the fried balushahis in warm sugar syrup for about a minute or 2.
    • Carefully, take them out from the syrup and keep them on the tray or a plate for few minutes.
    • Garnish balushahi with slivered pistachios and silver wark.

    Notes

    • Always use ice cold water to knead the dough
    • Please do not fry balushahi on high as it will not puff up, will remain uncooked within and over browned from out. At any point, do not increase the flame while frying them
    • If the dough is too hard or tight, you may add 1-2 tablespoon of more ice cold and knead. Do not add to much water at a time.
    • To check one string, put a drop of syrup in a bowl and touch it with your index finger and thumb. Now, when you stick your finger and thumb together, it should be sticky and when you open it, syrup will form a thin single string.
    • Do not worry if the sugar in the syrup crystallises, heat it up again and proceed.
    • Frying each batch of balushahis will take approx 20-25 minutes depending upon the size you make.
    • Before adding the next batch of balushahi, switch off the flame for couple minutes. This step helps to bring back the temperature ghee from hot to warm. The again switch on the flame to low and then fry another batch.
    • Balushahi (badusha sweet) can easily be stored in a clean airtight container for up to 3 weeks

    Nutrition

    Calories: 114kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 16mg | Sugar: 8g | Calcium: 6mg | Iron: 0.7mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
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    Reader Interactions

    Comments

    1. Ayesha

      September 16, 2020 at 12:38 am

      Assalamu alaikum sister,

      How are you??

      I wanted to know which yogurt did you use normal one or the Greek style yogurt?

      Reply
      • Farrukh Aziz

        September 16, 2020 at 3:48 am

        Wa Alaikum Assalam Wr wb Ayesha,

        Alhumdulillah all well and hope the same for you.

        I have used normal yogurt here in this recipe.

        Reply
    2. Deepa Rawat

      March 18, 2019 at 6:39 pm

      5 stars
      I stumbled on this recipe via google and now bookmarking it. Just found it at the right time. Have tried it today and came out perfect. Will be making it again for Holi too

      Reply
    3. Seema Khurana

      October 30, 2018 at 6:14 am

      5 stars
      Have tried this balushahis number of times Farrukh, each time it came better and better. Thanks for this amazing recipe. Good to see you uploaded it with step photos. Earlier quite some time i searched for how to rate it, but couldn’t find. Now I will give it 5 stars. You are amazing

      Reply
    4. Tasneem

      November 04, 2015 at 5:13 pm

      Love it, saw this on foodgawker and how silly of me not to guess its you who made it!
      This meethai is my fav!

      Reply
      • Farrukh Aziz

        November 04, 2015 at 6:37 pm

        🙂 how sweet of you Tasneem 🙂 Thank you

        Reply
    5. indugetscooking

      November 04, 2015 at 7:12 am

      Looks like a royal sweet....Love the grey background

      Reply
    6. Simi Jois

      October 28, 2015 at 9:50 pm

      What have you done Farrukh ?? This is not fair….this looks fabulous. I have no idea how u can create magic - i really really want to taste this 🙁

      Looks FABULLLLOOOOUS !!!!

      Reply
      • Farrukh Aziz

        October 29, 2015 at 4:23 am

        Aww, Simi (M)..Next time deal..pakka, you remember na! Muuaaaah <3

        Reply
        • Mohammad Asim

          May 12, 2021 at 6:39 am

          5 stars
          Very nice.Tips are very useful.Thanks for this lovely recipe. I'll definitely try on this Eid.
          Eid Mubarak to you and all.

          Reply
          • Farrukh Aziz

            May 17, 2021 at 10:21 am

            Thank you very much, Eid Mubarak to you and your family 🙂 .

            Reply
    7. Framed Recipes

      October 28, 2015 at 8:32 pm

      Oh how I wish I could grab one from the screen... They look more than perfect Farrukh.- Sreelatha

      Reply
      • Farrukh Aziz

        October 29, 2015 at 4:25 am

        Sree, my dear, thank you so much 🙂 <3

        Reply
    8. Asiya

      October 28, 2015 at 4:39 pm

      Wow... Farrukh badusha is one of my favorite sweets and the pics are mouth watering... Awesome pics and wonderful recipe...

      Reply
      • Farrukh Aziz

        October 28, 2015 at 5:34 pm

        Thanks heaps Asiya 🙂 <3

        Reply
    9. hem lata

      October 28, 2015 at 2:51 pm

      super soft melting mouth, mouth watering balushahi,
      khani hai abhi abhi

      Reply
      • Farrukh Aziz

        October 28, 2015 at 3:22 pm

        Thank you so much my dear 🙂 <3

        Reply
    10. Famidha

      October 28, 2015 at 1:23 pm

      STOP will you?!!!!! I am dying to have this right now! My most favorite sweet! Jokes apart.. I never knew what went in it and never bothered to look for a recipe either... no idea why... but hey thank you so much for making this and sharing... I have all the ingredients but not sure if I can pull this off.. sure will try.. I dont know how i am going to go to bed without having this.. sniff sniff..

      Reply
      • Farrukh Aziz

        October 28, 2015 at 2:49 pm

        🙂 thank you Famidha
        do try it dear, you can make it

        Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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