🍩 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)

🧂 For Sugar Syrup:

🔔 Use only fresh ghee and thick curd for best results.

👨‍🍳 Make Balushahi – Step-by-Step Instructions

✅ Step 1: Prepare the Dough

1. In a mixing bowl, sift maida, baking soda, and baking powder.

2. Add melted ghee and mix gently with fingertips until it forms a breadcrumb-like texture.

3. Add curd and mix without kneading. Slowly add ice-cold water, little by little, to bring the dough together.

4. 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

1. Divide the dough into small lemon-sized balls.

2. Gently flatten each ball and press your thumb in the center to make a small dent (not a hole).

3. Keep all shaped pieces covered with a cloth to prevent drying.

✅ Step 3: Deep Fry on Low Heat

1. Heat ghee or oil in a kadhai. Test with a small dough piece—it should rise slowly without browning quickly.

2. Add 4–5 balushahis at a time. Fry on low flame, flipping occasionally.

3. It takes 12–15 minutes for balushahis to become golden brown and puffed.

4. 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

1. In a saucepan, mix sugar and water. Boil until it reaches 1-string consistency.

2. Add cardamom powder, saffron strands, lemon juice, and rose/kewra water.

3. Turn off the flame and let the syrup cool for a few minutes.

✅ Step 5: Soak & Serve

1. Dip the fried balushahi in warm sugar syrup for 2–3 minutes on each side.

2. Remove and place on a plate or wire rack.

3. 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

🪔 Balushahi is a timeless North Indian mithai passed down through generations.

🧊 Storage & Shelf Life

• Store in an airtight container at room temperature for 5–6 days.

• Do not refrigerate, as it can turn soggy.

• If making in bulk, skip soaking some in syrup and store them dry. Soak before serving.

🍽️ Nutrition Facts (Per Balushahi – Approximate)

🥄 Balushahi is rich and best enjoyed occasionally as a festive indulgence.