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Balushahi is a traditional Indian sweet that can be made at home easily. It is easily available in any sweet shop in India, but to make a better one at home here is the recipe. In north India, it is called Balushahi and in South India, it is called Badushah.

Balushahi

Table of Contents

Balushahi is a yummy sweet which is also called Badushah. Easy and quick to make.

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Prep Time 5

Cook Time 20

Soaking time 30

Total Time 55

Course Dessert

Cuisine Indian

Servings 25 Pieces

Calories 140 kcal

Equipment

Bowl
Measuring Cups
Whisk
Boiler
Spatula

Ingredients

1 cup Melted Ghee
½ cup Curd / Yogurt
4 cup Maida/All purpose flour Sieved 3-4 times
1½ tsp Baking Powder
¼ tsp salt
4 cup Sugar
3 cup Water
1 tsp Cardamom Powder
13 Pieces Saffron
4 cup Oil Quantity as per requirement

Instructions

Take a Bowl, add Ghee and Dahi. Mix it thoroughly using a whisk.
1 cup Melted Ghee, ½ cup Curd / Yogurt
add Maida, Baking Powder and Salt. Mix thoroughly with a hand. note that not to mash the dough. Close with a lid and keep aside.
4 cup Maida/All purpose flour, 1½ tsp Baking Powder, ¼ tsp salt
Take a boiler, add sugar, water, cardamom powder and saffron. Start stirring on a high flame until it gets to a boil. Check the stickiness using fingers. It should be just a little sticky.
4 cup Sugar, 3 cup Water, 1 tsp Cardamom Powder, 13 Pieces Saffron
Turn off the flame, stir it a little time to cool down the temperature. Keep it aside.
Take small sizes of dough to give shapes of Balushahi. Remember that the dough gest double the size while frying, so take a smaller size and give shape using hands. make a hole in the middle so that it gets fried evenly.
Take a pan, add oil and heat. Check the temperature by adding a small ball of dough. Remember not to fry at high temperatures.
Fry on a low flame until the colour of the dough turns dark brown. It can take around 10-12 minutes for frying. Remove the fried Balushahi to a plate and let it cool for 5 minutes and then transfer them to sugar syrup for 30 Minutes.
4 cup Oil
Fry the remaining dough pieces again cooling down the oil temperature to the required temperature and repeat the same process.
After 30 minutes remove Balushahi from sugar syrup and collect in a plate or serve on a plate. Garnish with some dry fruit pieces over it. Balushahi is ready.