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 is a yummy sweet which is also called Badushah. Easy and quick to make.
- Measuring Cups
- 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
- 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.
It's soft and yummy sweet that is very famous in India, Pakistan and Bangladesh. It can be stored for 4-5 days for consumption.
One thought on “Balushahi”
Looks juicy and yummy. Definitely a try at home recipe.