This balushahi recipe gives you the perfect halwai-style badusha sweet that is crispy on the outside with melt in mouth, soft and flaky interior.
What is balushahi?
Balushahi, also known as badushah or badusha or Khurmi is a popular Indian sweet or fried dough recipe that can be easily found in any sweet or halwai shop. Balushahi is prepared by creating layers in the dough (similar to laminating dough but much more straightforward than making croissants), deep frying the dough, and then dipping it in sugar syrup.
The ingredients used to make this balushahi or badusha are similar to doughnuts, but the taste and texture of the end product vary. Doughnuts are fluffy, while balushahis are flaky.
Badushas are one of the popular and best Indian sweet or dessert recipes to try for any special occasion like birthdays, anniversaries, or festivals like Diwali, Navratri, Karwa Chauth, Christmas, or even Thanksgiving.
Ingredients
For Balushahi dough
2 cups All-purpose flour or Maida
½ teaspoon Salt
1 teaspoon Baking powder
½ cup Ghee or Melted Butter
½ cup Water
To make sugar syrup
2 cups Sugar
1 cup Water
6 to 8 strands of Saffron
2 to 3 drops Lemon juice
¼ teaspoon Cardamom powder
How to make Halwai Style Balushahi or Badushah Sweet
Make Balushahi dough
In a bowl, add flour, salt, and baking powder, mix. To this, add ghee and water and mix till dough is formed. Do not overmix the dough. Check out the video on making of balushahi.
Using a rolling pin, roll to form a rough rectangle shape. Check here. Then fold it into thirds (This is done to create those layers)
Roll the second time again into a rectangle, fold into thirds and then roll third time again into a rectangle and fold into thirds and again for fourth and last time roll into a rectangle and fold into thirds. We have effectively created 91 laters in the dough. Cover and let this sit for 30 minutes.
Make sugar syrup
While the dough is resting, add sugar, water, saffron, lemon drops in a pan on medium heat, and stir until sugar dissolves and starts to boil. Once sugar syrup starts boiling, continue to simmer or medium-low for 5 mins or until the syrup is not runny. Add a drop of sugar syrup to a bowl and tilt; it should not be watery but sticky.
Add cardamom powder and switch off the flame.
How to shape Balushahi to Badushah?
Divide the dough into 3 equal portions. Take one part and cover the rest.
Roll this portion of the dough to form a smooth log. Check the video here.
Cut the dough-log into 5 equal pieces. Roll each piece between your palms to create a dough ball with a smooth surface, and then make an indent or depression in the dough ball using your finger. The impression gives it a signature look and also helps in even cooking while frying.
How to fry Balushahi?
Heat oil in a pan on low heat for frying. To check if the oil is warm, drop a piece of dough and check if it sizzles and come up slowly. Always fry balushahi on low flame.
I generally take big kadai to fit all my balushahis at once and fry them so that they all get fried at the same temperature and look even.
When it slowly starts puffing up and becomes firm on one side, flip and cook on another side. Fry till it's crispy and lightly golden on all sides. Keep on flipping them in intervals during the frying process.
Transfer this to a paper towel to absorb any excess oil.
Making of Balushahi
After a couple of minutes, when balushahi are still warm, add them to the prepared sugar syrup. After 5 minutes, using a spoon, flip each Balushahivand let it get soaked on another side for another 5 minutes.
Lift the balushahis and place them on the serving plate to tray.
Pro Tips:
- Do not over-knead the dough.
- Always fry them on low heat. Else it will burn on the outside and remain uncooked inside.
- If you are frying in two batches just make sure you switch off the flame after the first batch, allow the temperature of the oil to come down a bit and then start frying again.
- Sugar syrup should be sticky. This is what we are looking for. You can go up to one-string consistency if needed.
- I have deep-fried this in coconut oil - our traditional way of frying. To make it even more decadent and festive, you can even fry them in desi ghee.
- Garnish is just to give that festive look and is totally optional.
How to store Balushahi or Badushah?
If there are any leftovers, you can store them in an airtight container for up to 5 days.
Video
Check out the video here on making flaky Indian sweet balushahi or badusha
Some more popular Indian sweets & desserts
FAQ
Balushahi is made of maida, ghee and sugar with flavorings from cardamom powder and saffron (kesar) or nutmeg.
Yes, you can the taste and texture will vary accordingly.
Traditionally balushahi is fried in desi ghee, especially during festivals like Diwali and Navratri. I fry them in coconut oil which gives them another unique taste. You can fry in oil or mix oil and ghee and fry.
Recipe card
Balushahi Recipe | Badusha Mithai | How to Make Indian Sweet Balushahi
Equipment
- 1 Pan for frying
- 1 Pan, for sugar syrup
- 1 Bowl, for kneading dough
Ingredients
For Balushahi Dough
- 2 cups All-purpose flour or Maida
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- ½ cup Ghee or Melted Butter
- ½ cup Water
Tp make Sugar Syrup (Chashni)
- 2 cups Sugar
- 1 cup Water
- 6 to 8 strands of Saffron
- 2 to 3 drops Lemon juice
- ¼ teaspoon Cardamom powder
Instructions
Make balushahi dough
- In a bowl, add flour, salt, and baking powder, mix. To this, add ghee and water and mix till dough is formed. Do not overmix the dough. Check out the video on making of balushahi.2 cups All-purpose flour or Maida, ½ teaspoon Salt, 1 teaspoon Baking powder, ½ cup Ghee or Melted Butter, ½ cup Water
- Using a rolling pin, roll to form a rough rectangle shape. Check here. Then fold it into thirds (This is done to create those layers)
- Roll the second time again into a rectangle, fold into thirds and then roll third time again into a rectangle and fold into thirds and again for fourth and last time roll into a rectangle and fold into thirds. We have effectively created 81 layers in the dough. Cover and let this sit for 30 minutes.
Make sugar syrup (chashni)
- While the dough is resting, add sugar, water, saffron, lemon drops in a pan on medium heat, and stir until sugar dissolves and starts to boil. Once sugar syrup starts boiling, continue to simmer or medium-low for 5 mins or until the syrup is not runny.2 cups Sugar, 1 cup Water, 6 to 8 strands of Saffron
- Add a drop of sugar syrup to a bowl and tilt; it should not be watery but sticky. Add cardamom powder and switch off the flame.2 to 3 drops Lemon juice, ¼ teaspoon Cardamom powder
How to shape balushahi or badushah
- Divide the dough into 3 equal portions. Take one part and cover the rest.
- Roll this portion of the dough to form a smooth log. Check the video here.
- Cut the dough-log into 5 equal pieces. Roll each piece between your palms to create a dough ball with a smooth surface, and then make an indent or depression in the dough ball using your finger. The impression gives it a signature look and also helps in even cooking while frying.
How to fry Balushahi
- Heat oil in a pan on low heat for frying. To check if the oil is warm, drop a piece of dough and check if it sizzles and come up slowly. Always fry balushahi on low flame.
- I generally take big kadai to fit all my balushahis at once and fry so that all get fried at the same temperature and look even.
- When it slowly starts puffing up and becomes firm on one side, flip and cook on another side. Fry till it’s crispy and light golden on all sides. Keep on flipping them in intervals during the frying process.
- Transfer this to a paper towel to absorb any excess oil.
Making of Balushahi
- After a couple of minutes when balushahi are still warm, add them into the prepared sugar syrup. After 5 minutes, using a spoon, flip each Balushahi and let it get soaked on another side for another 5 minutes.
- Lift the balushahis and place them on the serving plate to tray.
Video
Notes
- Do not over knead the dough.
- Always fry them on low heat. Else it will burn on the outside and remain uncooked inside.
- If you are frying in two batches just make sure you switch off the flame after the first batch, allow the temperature of the oil to come down a bit and then start frying again.
- Sugar syrup should be sticky. This is what we are looking for. You can go up to one string consistency if needed.
- I have deep fried this in coconut oil – our traditional way of frying. To make it even more decadent and festive, you can even fry them in desi ghee.
- Garnish is just to give that festive look and is totally optional.
Nutrition
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Mandy Applegate
This recipe is awesome! It's really easy to follow and the results are always delicious. I love making these for friends and family. They're always impressed with how good they are.