📝 About This Recipe
A cornerstone of Indian festive celebrations, Balushahi is a masterpiece of texture, featuring a flaky, multi-layered interior and a crisp, golden exterior. Often compared to a glazed doughnut, these delicacies are enriched with ghee and yogurt before being deeply infused with a fragrant saffron and cardamom syrup. Each bite offers a satisfying crunch followed by a melt-in-the-mouth sweetness that has made it a beloved treat across South Asia for generations.
🥗 Ingredients
The Dough (Pastry)
- 2 cups All-purpose flour (Maida) (sifted)
- 1/2 cup Ghee (Clarified Butter) (semi-solid, at room temperature)
- 1/4 cup Plain Yogurt (whisked until smooth)
- 1/2 teaspoon Baking Soda
- 1 pinch Salt (to balance the sweetness)
- 2-3 tablespoons Ice Cold Water (only if needed)
The Saffron Syrup
- 1.5 cups Granulated Sugar
- 1 cup Water
- 4-5 pieces Green Cardamom Pods (crushed)
- 1 pinch Saffron Strands (soaked in a teaspoon of warm milk)
- 1/2 teaspoon Lemon Juice (to prevent crystallization)
Frying & Garnish
- 3 cups Ghee or Neutral Oil (for deep frying)
- 1 tablespoon Pistachios (slivered)
- 1 teaspoon Dried Rose Petals (optional, for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt until well combined.
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2
Add the semi-solid ghee to the flour. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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3
Gently fold in the whisked yogurt. Start bringing the dough together without kneading; the secret to the flaky layers is to avoid developing gluten. Add ice-cold water a tablespoon at a time only if the dough is too dry to clump.
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4
Once the dough is roughly gathered, cover it with a damp cloth and let it rest for 20 minutes to allow the moisture to distribute evenly.
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5
While the dough rests, prepare the syrup. Combine sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.
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6
Add crushed cardamom and saffron. Simmer the syrup for 8-10 minutes until it reaches a 'one-string consistency' (when a drop cooled between your thumb and forefinger creates a single thin thread when pulled apart).
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7
Stir in the lemon juice to the syrup, turn off the heat, and keep the syrup warm.
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8
Divide the rested dough into 12-15 equal portions. Gently roll each portion into a smooth ball between your palms, then flatten it slightly into a disc.
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9
Use your thumb to make a deep indentation in the center of each disc (like a small well). This ensures the center cooks through and catches the syrup later.
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10
Heat ghee or oil in a heavy-bottomed kadai or deep pan on the lowest possible heat setting. The oil should be barely warm, not hot.
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11
Gently slide the Balushahi into the oil. They will initially sink to the bottom. Do not disturb them; as they cook and expand, they will slowly float to the surface (this takes about 5-8 minutes).
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12
Once they float, increase the heat very slightly to medium-low. Fry until the bottom side is golden brown, then carefully flip them over.
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13
Continue frying until both sides are a rich, deep golden brown and the exterior feels crisp. The total frying time should be around 15-20 minutes per batch.
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14
Remove the Balushahi with a slotted spoon, drain for 30 seconds, and immediately drop them into the warm sugar syrup.
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15
Let them soak in the syrup for 10-12 minutes, turning them once to ensure the core is saturated. Remove to a wire rack or plate, garnish with pistachios, and let them cool completely to set the glaze.
💡 Chef's Tips
The golden rule of Balushahi is 'low and slow'—if the oil is too hot, the center will remain raw while the outside burns. Never knead the dough like bread; just bring it together to maintain those beautiful internal flaky layers. Ensure the sugar syrup is warm, not boiling, when you add the fried dough; if it's too hot, the Balushahi will turn mushy. If the syrup thickens too much as it cools, add a teaspoon of warm water and reheat slightly to regain the right consistency.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Masala Chai for a classic afternoon treat. Pair with savory snacks like Samosas or Namak Pare to balance the intense sweetness. For a decadent dessert platter, serve alongside Rabri (thickened sweetened milk). Store in an airtight container; they stay fresh and delicious for up to a week.