- August 4, 2025
🍩 Traditional Balushahi Recipe – Crispy, Flaky North Indian Sweet
Balushahi, also known as the Indian glazed doughnut, is a popular traditional sweet from North India made using maida (all-purpose flour), ghee, and sugar syrup. With a crispy outside and soft, flaky inside, it’s a beloved Diwali sweet, commonly served during festivals and weddings. Unlike doughnuts, Balushahi is deep-fried at low temperature and dipped in flavored sugar syrup, giving it a unique texture and taste.
🛒 Ingredients for Balushahi (Makes: 10–12 pieces)
| Ingredient | Quantity |
|---|---|
| Maida (all-purpose flour) | 2 cups |
| Ghee (clarified butter) | ½ cup (melted) |
| Curd (yogurt, thick) | ¼ cup |
| Baking soda | ½ tsp |
| Baking powder | ½ tsp |
| Ice-cold water | As needed (~¼ cup) |
| Ghee/oil (for frying) | As needed |
🧂 For Sugar Syrup:
| Ingredient | Quantity |
|---|---|
| Sugar | 1.5 cups |
| Water | ¾ cup |
| Cardamom powder | ½ tsp |
| Lemon juice | ½ tsp (prevents crystallization) |
| Saffron strands (optional) | Few strands |
| Rose water/kewra water (optional) | ½ tsp |
🔔 Use only fresh ghee and thick curd for best results.
👨🍳 Make Balushahi – Step-by-Step Instructions
✅ Step 1: Prepare the Dough
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In a mixing bowl, sift maida, baking soda, and baking powder.
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Add melted ghee and mix gently with fingertips until it forms a breadcrumb-like texture.
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Add curd and mix without kneading. Slowly add ice-cold water, little by little, to bring the dough together.
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The dough should be soft yet tight. Cover with a damp cloth and rest it for 30–40 minutes.
⚠️ Do not knead the dough like roti. A light hand ensures flaky layers.
✅ Step 2: Shape the Balushahi
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Divide the dough into small lemon-sized balls.
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Gently flatten each ball and press your thumb in the center to make a small dent (not a hole).
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Keep all shaped pieces covered with a cloth to prevent drying.
✅ Step 3: Deep Fry on Low Heat
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Heat ghee or oil in a kadhai. Test with a small dough piece—it should rise slowly without browning quickly.
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Add 4–5 balushahis at a time. Fry on low flame, flipping occasionally.
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It takes 12–15 minutes for balushahis to become golden brown and puffed.
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Drain on paper towels and let them cool slightly.
📝 Frying at low heat gives Balushahi its unique texture—crispy outside, soft inside.
✅ Step 4: Prepare Sugar Syrup
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In a saucepan, mix sugar and water. Boil until it reaches 1-string consistency.
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Add cardamom powder, saffron strands, lemon juice, and rose/kewra water.
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Turn off the flame and let the syrup cool for a few minutes.
✅ Step 5: Soak & Serve
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Dip the fried balushahi in warm sugar syrup for 2–3 minutes on each side.
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Remove and place on a plate or wire rack.
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Let them rest for 30–40 minutes to absorb the syrup and set.
✨ Garnish with chopped pistachios or silver vark for a festive look.
📅 Best Occasions to Serve Balushahi
| Occasion | Why It’s Ideal |
|---|---|
| Diwali & Dussehra | Traditional festival sweet |
| Weddings | Often part of Indian wedding feasts |
| Holi & Rakhi | Goes well with savory snacks |
| Gifting | Perfect for sweet gift boxes |
| Post-meal dessert | Rich yet light after Indian meals |
🪔 Balushahi is a timeless North Indian mithai passed down through generations.
🧊 Storage & Shelf Life
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Store in an airtight container at room temperature for 5–6 days.
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Do not refrigerate, as it can turn soggy.
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If making in bulk, skip soaking some in syrup and store them dry. Soak before serving.
🍽️ Nutrition Facts (Per Balushahi – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220–250 kcal |
| Carbohydrates | 35–38 g |
| Sugar | 20–22 g |
| Protein | 2–3 g |
| Fat | 10–12 g |
| Saturated Fat | 5 g |
| Cholesterol | Moderate |
| Fiber | 0.5 g |
🥄 Balushahi is rich and best enjoyed occasionally as a festive indulgence.
