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Balushahi Recipe/Badusha Recipe/How to make Balushahi or Badusha Recipe
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Balushahi Recipe/Badusha Recipe/How to make Balushahi or Badusha Recipe

Balushahi or Badusha Recipe is a deep fried Indian sweet recipe prepared from All-purpose Flour and then dipped into Sugar Syrup. It is crispy from outside and moist, juicy and tender from inside.
Course Dessert, Sweets
Cuisine North Indian, South Indian
Keyword Badusha, Balushahi
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 16 Balushahi
Calories
Author Recipe by Chits

Equipment

  • Deep Pan or Kadai
  • Sieve

Ingredients

For Balushahi:

  • 2 cups Maida (All-Purpose Flour)
  • 1/4 cup Ghee (For dough)
  • 1/4 cup Curd (Dahi/Yoghurt)
  • 1/2 teaspoon Baking Powder
  • 1 pinch Baking Soda
  • 1/4 teaspoon Salt
  • Water as required (For kneading the dough)
  • Ghee or Oil for frying
  • 2-3 tablespoon Chopped Dry Fruits (Such as Pistachio, Almonds, Cashews, etc.)

For Sugar Syrup:

  • 2 cups Sugar
  • 1 cup Water
  • 1 teaspoon Cardamom Powder
  • 10-12 strands Saffron
  • 2 teaspoon Rose Water
  • 1 teaspoon Lemon Juice

Instructions

Preparation of Balushahi Dough:

  • With the help of Sieve, take All-purpose Flour (Maida) in a large bowl or a large plate. Large bowl or plate will help in kneading the dough easily.
  • Add Baking Powder, Baking Soda and Salt. Mix all of them uniformly.
  • Next add Ghee and Curd to the mixture of All-purpose Flour. Mix all the ingredients properly with your hand to make the Maida little moist.
  • Now add small amount of Water and mix it with other ingredients.
  • Add water in batches so that the dough does not become sticky. Excess water will spoil the dough.
  • With the help of your palm, knead the flour lightly to prepare soft dough. Do not knead the dough heavily.
  • If required you can add extra amount of water if you feel that the dough is little hard.
  • After kneading the dough, allow it to rest for at least 15 minutes by covering with a damp cloth.

Preparation of Balushahi Balls:

  • After 15 minutes, remove the damp cloth. Divide the dough into 16 equal parts.
  • Take each part and roll them lightly and gently into round smooth balls. Slightly press the balls with your palm to flatten it to form balls of oval shape.
  • Take each oval shaped ball and make a dent or hole at the centre of the balls.
  • In the same manner make the dent for the remaining oval shaped balls.
  • Keep all the Balushahi balls aside in a large plate and cover it with damp cloth.

Preparation of Sugar Syrup:

  • Heat deep pan or kadai over medium heat. Add 1 cup water into the pan and allow it to boil.
  • Next add 2 cups Sugar and 1 teaspoon Cardamom Powder into the boiling water.
  • Boil the water till all the sugar dissolves. Keep stirring in between.
  • Now add Saffron Strands, Rose Water and Lemon Juice to the Sugar Syrup.
  • Mix them and boil for few minutes more till it becomes slightly thick. Switch off the stove.

Frying of Balushahi Balls:

  • Heat Ghee or Oil in a deep pan or kadai over low to medium heat.
  • Take the Balushahi balls and dip them into the oil. Fry the balls under low to medium flame.
  • After some time the Balushahi will start floating to the surface of the oil. Turn the Balushahi gently to fry from the other side.
  • Fry the Balushahi balls till they are slight golden in colour. It should be crispy from outside and should be properly cooked from inside. Keep turning the Balushahi at regular intervals to cook equally from all sides.
  • Remove the Balushahi from the oil one by one and place them over paper towel to absorb the excess oil. Now we will dip the Balushahi in Sugar Syrup to prepare the Balushahi sweet.

Preparation of Balushahi or Badusha Recipe:

  • Take the fried Balushahi and dip them into the Sugar Syrup. The Sugar Syrup should be warm when the balls are added to it. If the syrup slightly cools down, you can heat it again.
  • With the help of spatula, press the balls so that it gets submerged in the sugar syrup.
  • After few minutes, turn the Balushahi to the other side. Keep the Balushahi in the sugar syrup for about 15-20 minutes.
    Balushahi Recipe/Badusha Recipe/How to make Balushahi or Badusha Recipe
  • After around 15-20 minutes, remove the Balushahi from the sugar syrup and place them in a plate.
    Balushahi Recipe/Badusha Recipe/How to make Balushahi or Badusha Recipe
  • Balushahi Recipe is ready to serve. Serve it by garnishing with Chopped Dry Fruits over the Balushahi.
    Balushahi Recipe/Badusha Recipe/How to make Balushahi or Badusha Recipe

Notes

  1. Sugar Syrup should be little warm when you dip the Balushahi in it so that the syrup is easily absorbed by the Balushahi.
  2. Heat the Sugar Syrup till it slightly thickens. The syrup should not be much thick or else it will not be easily absorbed by the fried Balushahi balls.
  3. If you do not have Saffron strands, you can use Saffron Food colour or Lemon Yellow colour while making the sugar syrup.
  4. While kneading the dough, do remember to not over knead it just as we do for preparing dough for roti. Knead lightly and softly for few minutes only.
  5. If the flour becomes little sticky while kneading, add small amount of flour and then again start kneading. If the dough is hard, add extra amount of water and then knead it again.
  6. We have added Lemon Juice to the boiling Sugar Syrup. It is done so as to prevent the formation of sugar solid layer on the surface of the Balushahi on cooling.
  7. Deep fry the Balushahi balls under low to medium heat. It helps in cooking the balls properly from inside. If it is fried in high heat, the outer layer will get cooked but it will remain raw from inside and the taste will not be good.
  8. Fry limited number of Balushahi in the kadai to give enough space so that it can expand properly. Do not over crowd the kadai.