Balushahi
Veg
Deep-fried flaky pastry rounds soaked in sugar syrup — ghee-enriched wheat dough fried low and slow until multi-layered and crisp, then dunked in warm syrup until the layers absorb a honeyed sweetness. A North Indian confectionery classic with particular popularity in Bihar, UP, and Rajasthan.
Cuisines
Rajasthani
Bihari
Punjabi
Delhi
Best for
Snacks
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1/4 teaspoon | baking soda |
| 1/4 cup | ghee |
| 1/4 cup | yogurt |
| 1 cup | sugar |
| 1/2 cup | water |
| — | oil for deep frying |
| 1/2 teaspoon | cardamom powder |
| — | saffron strands (optional) |
Instructions
- 1 In a bowl, mix the all-purpose flour and baking soda.
- 2 Add ghee to the flour mixture and mix until it resembles breadcrumbs.
- 3 Incorporate yogurt into the mixture to form a soft dough. Do not knead too much.
- 4 Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5 Meanwhile, prepare the sugar syrup by boiling sugar and water together until it reaches a one-string consistency.
- 6 Add cardamom powder and saffron strands to the syrup, then keep it warm.
- 7 Divide the rested dough into small balls and flatten them slightly, making a small indent in the center.
- 8 Heat oil in a deep pan and fry the balushahi on low heat until golden brown and cooked through.
- 9 Remove the fried balushahi and let them drain on paper towels.
- 10 Dip the fried balushahi in warm sugar syrup for a few minutes, ensuring they are well-coated.
- 11 Remove from syrup and let them cool before serving.
Tips
For a richer flavor, use fresh ghee and ensure the sugar syrup is warm when dipping the balushahi.