Balushahi is a traditional dessert in Indian , Nepali and Bangladeshi cuisine. It usually prepared in Festivals like Holi , Diwali, bhaiduj etc. It is very similar to glazed doughnut in terms of ingredients, but differs in texture and taste. In South India it is called as Badushah and it is one of the famous sweet from North India.
Prep time: 30 min Cook time: 30 min
- All purpose flour (Maida) – 2 cups
- Baking powder – 1/2 tsp
- Baking soda – 1/2 tsp
- Cold Yogurt (curd, dahi) – 4 tbsp
- Ghee – 4 tbsp
- Sugar – 1 cup
- Water – 1 cup
- Cardamom powder – 1 tsp
- In a bowl mix the flour, baking soda and baking powder.
- Now add ghee mix with your fingers, mixture should be crumby.
- Add the yogurt slowly as needed making into soft dough if need you can add water.
- Cover the dough and let it sit for about half an hour.
- Divide the dough into equal parts.
- Make the dough balls, Balls will not be very smooth and will have to cracks all around.
- Now Make a slight dent in the center of the ball with your finger.
- Heat the oil or ghee in a frying pan/kadai over low heat.
- Now add the prepared dough balls and deep fry on very low heat and don’t overcrowd it in Pan because Balushahi will expend.
- Fry the Balushahi until they are golden brown from both sides.
- Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
- Now take out over paper towel one by one.
- Now take a pan and add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread. ( Click To Check Our Sugar Syrup Recipe and Video )
- Remove the syrup from heat and soak the fried balushahis in it.
- Now remove the balushahis from the sugar syrup and place on a serving plate.