How do I get the perfect one-string consistency for the sugar syrup?

After the syrup simmers for 5-7 minutes, take a small drop on a spoon and let it cool slightly. Touch it with your index finger and press it against your thumb. When you pull them apart, a single, continuous thread should form.

My balushahi turned dark on the outside but was raw inside. What went wrong?

The frying temperature was too high. Balushahi must be fried on very low heat initially, allowing the heat to penetrate slowly and cook it from the inside out. This slow process also helps the layers to separate and become flaky.

Can I make this recipe with whole wheat flour (atta)?

You can, but the result will be quite different. Balushahi made with atta will be denser, have a nuttier flavor, and won't be as flaky or light as the traditional version made with maida (all-purpose flour).

How long can I store Balushahi?

Once cooled completely, you can store them in an airtight container at room temperature for up to one week. They might lose a little crispness over time but will still be delicious.

Is Balushahi healthy?

Balushahi is a traditional festive sweet and is considered an indulgent treat. It is high in calories, sugar, and fat due to the deep-frying and sugar syrup. It's best enjoyed in moderation as part of a balanced diet.

How many calories are in one serving of Balushahi?

A single serving of two balushahis contains approximately 400-450 calories, primarily from carbohydrates (flour, sugar) and fats (ghee). This is an estimate and can vary based on size and exact ingredient quantities.

Home / Recipes / north_indian / Balushahi

north_indianMediumvegetariansoy free

Balushahi

RATING

4.5/5(73)

TASTE SCORE

9/10

A classic North Indian sweet, Balushahi is a delightfully flaky pastry, reminiscent of a glazed doughnut but with a unique, layered texture. Fried to a perfect golden crisp on a slow flame and then bathed in a fragrant sugar syrup, its texture—crisp on the outside and tender within—makes it an irresistible treat for any celebration.

PREP

30m

COOK

45m

SERVES

2 PIECES

397 cal

SERVINGS

INSTRUCTIONS

5 steps. 45 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida (all-purpose flour) and baking powder.
- c.Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, moist breadcrumbs.
- d.Add the curd and mix gently. Gradually add cold water, 1 tablespoon at a time, and just bring the dough together. Do not knead. The dough should look shaggy and layered. This is crucial for a flaky texture.
- e.Cover the dough with a damp cloth and let it rest for 30 minutes.
2
Step 2
- a.Make the Sugar Syrup
- b.While the dough rests, combine the sugar and 0.75 cup of water in a saucepan over medium heat.
- c.Bring the mixture to a boil, stirring until the sugar dissolves completely.
- d.Reduce the heat and simmer for 5-7 minutes, until the syrup thickens and reaches a one-string consistency. To test, cool a drop slightly, then press it between your thumb and forefinger; a single thread should form when you pull them apart.
- e.Turn off the heat. Stir in the cardamom powder, saffron strands, and lemon juice. Keep the syrup warm.
3
Step 3
- a.Shape the Balushahi
- b.After resting, gently press the dough and break it apart a few times to create more layers, but do not knead.
- c.Pinch off small, lemon-sized portions of the dough.
- d.Roll each portion between your palms to form a smooth ball without applying too much pressure.
- e.Slightly flatten the ball and make a deep indentation in the center with your thumb. This helps it cook evenly all the way through.
4
Step 4
- a.Fry the Balushahi
- b.Heat the ghee for frying in a heavy-bottomed kadai or deep pan over the lowest possible heat. The ghee should be just warm. To test, drop a tiny piece of dough in; it should sink and then rise very slowly with gentle bubbles.
- c.Carefully slide 4-5 shaped balushahis into the warm ghee. Do not overcrowd the pan.
- d.Fry on very low heat for 12-15 minutes. They will slowly float to the surface. Do not disturb them during this time.
- e.Once they float, increase the heat to low-medium. Gently turn them over and continue to fry for another 8-10 minutes, turning occasionally, until they are evenly golden brown and crisp.
- f.Using a slotted spoon, remove the fried balushahis and let them drain on a wire rack for a minute.
5
Step 5
- a.Soak and Garnish
- b.Immediately immerse the hot, drained balushahis into the warm (not hot) sugar syrup.
- c.Let them soak for 4-5 minutes, turning them over once to ensure they are evenly coated.
- d.Remove them from the syrup with a fork or tongs, allowing excess syrup to drip off, and place them on a wire rack or a greased plate.
- e.Garnish with chopped pistachios while the syrup is still sticky.
- f.Allow the balushahis to cool completely before serving. They will become crispier as they set.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
The key to flaky balushahi is not to knead the dough. Just gather it together. Breaking and layering it a couple of times before shaping can enhance flakiness.
2
Fry on extremely low heat to ensure the inside cooks through and the layers form properly. If the oil is too hot, they will be raw inside and won't be crispy.
3
Ensure the sugar syrup is warm, not boiling hot, when you dip the fried balushahis. This helps with proper absorption without making them soggy.
4
A one-string consistency for the syrup is crucial. If it's too thin, the balushahi will be soggy; if too thick, it won't be absorbed well and will form a thick crust.
5
Let the balushahi cool completely before storing. They develop their signature crispness as they cool. Store in an airtight container at room temperature.

RECIPE VARIATIONS

Adapt it for your goals.

Filling

Create a small filling of sweetened khoya (mawa), chopped nuts, and cardamom. Enclose it within the dough before shaping for a richer, stuffed balushahi.

Flavoring

Add 1 teaspoon of rose water or kewra water to the sugar syrup along with the cardamom for a different floral aroma.

Glaze

For a modern twist, skip the sugar syrup and drizzle the cooled balushahis with melted dark or white chocolate and a sprinkle of sea salt.

HEALTH BENEFITS

Why this is on our healthy list.

⚡

Instant Energy Boost

The combination of refined carbohydrates from the flour and sugar provides a quick source of energy, making it a satisfying treat after a meal or during festivities.

🧈

Source of Healthy Fats (with Ghee)

When made with pure ghee, it provides fat-soluble vitamins like A, E, and D. Ghee is also a source of butyric acid, which is beneficial for gut health.

😊

Mood Enhancer

Indulging in a delicious, traditional sweet like Balushahi can trigger the release of endorphins, providing a sense of comfort and happiness, which is an important aspect of festive celebrations.

QUESTIONS?

Frequently asked questions

This usually happens due to over-kneading the dough. The goal is to just bring the ingredients together, not to develop gluten. The shaggy, layered dough is what creates the flaky texture.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

EXPLORE

Cuisines we love

American818 Awadhi355 Bengali373 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek2 Gujarati378

Balushahi

For 8 servings

5 steps. 45 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5