Balushahi Or Badusha Recipe | How to make balushahi recipe

Balushahi sweet or Badusha sweet is a delicious deep fried flaky traditional North Indian sweet recipe that is made with flour ghee and yogurt. The deep fried balls are then dipped in sugar syrup for glazing. The name ‘Badusha’ for balushahi is popular in South India. Badusha sweet also known as Khurmi recipe, is delectably crisp from out and deliciously melt in mouth and flaky within. The flaky inside crispy outside fried dessert is seriously to die for if you are a dessert lover. Also if you belong to North India and especially Uttar Pradesh, you must be well aware of balushahi. Here is how to make balushahi recipe step by step at home.

Balushahi

Badusha is very popular sweet made during festivals like Diwali, Holi, Raksha bandhan and weddings. 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

Badusha is particularly served here in India at weddings, festivals and functions with great love and joy. I was asked once if it tastes like Rajasthani Makhan Bada or Lavang Latika. So let me clear here, that this perfection of a dessert is all on its own. The taste is unique, the internal and external covers and stuffing has a taste of itself. At least for me, I do not find a competitor or a similar flavor anywhere.

Balushahi ingredients

Balushahi is also a two level process. One is the dough and frying process and the another one is the sugar syrup process. 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. Now the final process is garnishing and serving, for that all you need is slivered pista and silver wark (chandi ki warq).

As the name itself has a Shahi touch, this mouth – watering mithai indeed has all that royal touch, one is looking for. The royal touch of silver wark and pistachios is a statement of beauty itself. Although the delicacy looks like made with a lot of efforts and wariness. But the truth is that you just have to be a little prepared for few stuffs and Bam!! You are ready to go with the best Badusha sweet ever.

To make Stuffed Balushahi

Yes, you can also make your balushahi, your own way. If you wish to stuff khoya / mawa in it, you can. Before making the dough ball, be sure to fill the ball with a small spoonful of khoya and nuts mixture.Then, roll into balls. After rolling the ball, gently give it a press in between and fry them on low flame just like the balushahi without khoya.

I have made my balushahi without mawa stuffing. As the festivals are near, you need to hurdle up with cleaning thing as well as gearing up for the sweet gesture. This balushahi is surely going to flourish all its love and the extreme flavor this festive season.

Note down all the ingredients and step by step procedure of this traditional Indian balushahi.

Sweets Recipes that you may want to try:

Kala Jamun

Besan Ladoo

Mawa Malpua

Kesar Kalakand

Balushahi Recipe (Badusha Recipe) below

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How to make balushahi recipe step by step (Badusha Recipe)

to make sugar syrup for badusha sweet

1. Firstly, In a pan, combine sugar, water and bring it to a boil.

2. Then, add saffron cardamom powder, few drops of lemon and simmer for few minutes until it reaches one string consistency. To check one string, put a drop of syrup in a bowl and touch it with your index finger and thumb. Now, when you stck you finger and thumb together, it should be sticky and when you open it, syrup will form a thin single string. Then, switch off the flame, cover and set it aside.

to make balushahi dough

1. To begin with, first, in a bowl, combine, flour, soda, crushed saffron and ghee

2. 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.

3. Then, add yoghurt and mix nicely

4. Add ice cold water and knead such that it just come together to form a dough

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

6. Cover the dough and keep it aside for 30-45 minutes.

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

8. Make an indentation (not a hole but press it) in the centre with your thumb

9. Repeat the same for all the balls.

10. In a kadhai or deep bottom pan heat ghee. Be sure to check that ghee it not hot but melted well and warm. We do not need hot ghee to fry the balu shahis.

to fry the balushahi sweet

11. When the ghee is warm, carefully slide-in the badusha. You can check here in the step images, how the ghee is just bubbling when we drop in the balu shahi

12. 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.

13. 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.

14. Once they are beautiful golden brown, take them out and allow it to cool a bit. Then, repeat the same for all the batches. 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. The again switch on the flame to low and then fry another batch.

making badusha sweet recipe

1. Finally, dip the fried balushahis in warm sugar syrup for about a minute or 2.

2. Carefully, takeout from the syrup and keep them on the tray or a plate for few minutes. Lastly, garnish balushahi with slivered pistachios and silver wark.

NOTE:-
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 of time, please do not increase the flame to fry balushahis. Ghee should be just medium hot.

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.

Do not worry if the sugar in the syrup crystallizes, heat it up again and proceed.

Balushahi (badusha sweet) can easily be stored in a clean airtight container for up to 3 weeks under refrigeration and for a week on the counter.