Balushahi is a traditional Indian sweet which is made using all purpose flour, ghee and yogurt. It crispy from outside and soft and flaky from inside. It's usually made for the weddings in India and can be kept for a few weeks without getting spoiled. making Balushahi at home is very easy. By keeping a few tips and tricks in mind, you can make this delicious sweet in your kitchen. The first thing to keep in mind is to fry the Balushahi on very low heat. This way, they get cooked till inside without getting burned from outside. Another thing to keep in mind is the consistency of sugar syrup. It should be of 2 string consistency, otherwise it will not set. So here is the simple recipe to make Balushahi at home. Give it a try. You will love i.


All you need is

Maida \ All purpose four - 2 cups
Salt - 1\4 tsp
Baking soda - 1\2 tsp
Baking powder - 1\4 tsp
Ghee \ Clarified butter - 1\4 cup ( At room temperature )
Yogurt - 1\4 cup ( cold )
Cold water - 4-5 tbsp
Ghee for frying

Silver foil for garnishing
Pistachio slivers for garnishing

For the sugar syrup

Granulated sugar - 2 cups
Water - 1 cup
Cardamom powder - 1\2 tsp
Saffron - a pinch ( crushed )



Method of preparation

Sieve maida, salt, baking soda and baking powder in a bowl.
Add ghee and mix nicely with your finger tips.
Add yogurt and mix well.
Add water and knead to make a soft dough.
Cover and keep the dough aside for 30 minutes.
Make 16-18 equal sized balls from the dough.
Do not smoothen them much.
Press in the center with your thumb.
Heat ghee in a heavy bottom pan.
When the ghee is slightly hot, drop the Balushahis in the ghee very gently.
Do not heat the ghee very much otherwise the Balushahi will fry from outside but will remain raw from inside.
Fry on very low heat till golden brown.
Keep changing the sides while frying, but be very gentle.
Do not overload the pan.
Fry the Balushahi in batches.
Each batch will take around 25-30 minutes for frying.
Remove from heat once done in a plate.
Let cool.

For sugar syrup

Heat sugar, water, cardamom powder and saffron in a pan.
Do not stir much.
Cook till the syrup reaches a 2 string consistency.
To check the syrup consistency, drop a little syrup in a bowl filled with water.
Touch the syrup with your forefinger.
Now touch your forefinger and thumb and pull apart.
It should make 2 strings.
Remove from heat.


Dip the balushahi in the sugar syrup and remove on a plate.
Let them dry for 2-3 hours.
Garnish with silver foil and pistachio slivers.
You can store balushahi in an airtight container for up to 2 weeks.