📝 About This Recipe
Balushahi is a quintessential Indian delicacy that sits somewhere between a flaky pastry and a dense doughnut, characterized by its signature 'khasta' (flaky) texture. Originating from the royal kitchens of North India, these golden discs are deep-fried to perfection in ghee and then bathed in a cardamom-infused sugar syrup. The result is a sweet treat that is crisp and multilayered on the outside, yet soft and syrup-soaked at its core.
🥗 Ingredients
For the Dough
- 2 cups All-Purpose Flour (Maida) (sifted)
- 1/2 cup Ghee (Clarified Butter) (solidified or semi-soft, not hot liquid)
- 1/4 cup Plain Yogurt (whisked until smooth)
- 1/2 teaspoon Baking Soda
- 1 pinch Salt (to balance the sweetness)
- 2-3 tablespoons Cold Water (as needed for binding)
For the Sugar Syrup (Chashni)
- 1.5 cups Granulated Sugar
- 3/4 cup Water
- 4-5 pieces Green Cardamom Pods (crushed)
- 1 pinch Saffron Strands (for color and aroma)
- 1/2 teaspoon Lemon Juice (prevents crystallization)
For Frying and Garnish
- 3 cups Ghee or Neutral Oil (for deep frying)
- 1 tablespoon Pistachios (slivered)
- 1 teaspoon Dried Rose Petals (optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted 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
Add the whisked yogurt and gently mix. Gradually add cold water, a tablespoon at a time, to bring the dough together. Do NOT knead; the dough should be shaggy and just barely holding together to ensure flaky layers.
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4
Cover the dough with a damp cloth and let it rest for 20-30 minutes at room temperature.
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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 the crushed cardamom and saffron. Simmer the syrup for 5-8 minutes until it reaches a 'half-string' consistency (sticky but not thick). Stir in the lemon juice and keep the syrup warm on the lowest setting.
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7
Divide the rested dough into 12-15 equal-sized balls. Gently smooth them between your palms without applying too much pressure.
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8
Flatten each ball slightly and use your thumb to make a deep indentation in the center, creating a doughnut-like shape without a hole all the way through.
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9
Heat ghee or oil in a heavy-bottomed kadai or deep pan on very low heat. The oil should be barely warm, not hot.
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10
Gently slide the Balushahi into the oil. They will initially sink to the bottom. Do not disturb them. As the oil heats up slowly, they will rise to the surface and expand.
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11
Once they float, increase the heat slightly to low-medium. Fry each side for 8-10 minutes until they turn a beautiful golden brown and feel light and crisp.
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12
Remove the fried Balushahi with a slotted spoon, draining excess oil, and immediately drop them into the warm sugar syrup.
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13
Let them soak in the syrup for 5-10 minutes, flipping once to ensure both sides absorb the sweetness. They should look glazed and slightly translucent.
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14
Remove from the syrup and place on a wire rack or serving plate. Garnish with slivered pistachios and rose petals while the glaze is still wet.
💡 Chef's Tips
The secret to the flaky texture is never kneading the dough; just bring it together loosely to maintain the air pockets. Always start frying in lukewarm oil; if the oil is too hot, the outside will brown while the inside remains raw and doughy. Adding lemon juice to the sugar syrup is crucial as it prevents the sugar from turning into white crystals once the Balushahi cools. Use high-quality ghee for frying if possible, as it provides the authentic 'halwai' style rich aroma that oil cannot replicate. If the syrup thickens too much while waiting, add a teaspoon of hot water to loosen it back to a coating consistency.
🍽️ Serving Suggestions
Serve warm for a melt-in-the-mouth experience, or at room temperature for a crunchier texture. Pair with a hot cup of Masala Chai to contrast the deep sweetness of the pastry. Serve as a part of a traditional Indian festive thali alongside savory snacks like Samosas. For a decadent dessert, serve alongside a scoop of vanilla bean ice cream or a dollop of thick Rabri. Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.