Balushahi is a traditional Indian sweet that is loved for its flaky texture and rich taste. This recipe is perfect for those who enjoy making desserts at home. You can follow along with the detailed recipe on my YouTube channel, Tripti Home Kitchen, where I share step-by-step instructions to make this delightful treat.
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Ingredients
For Dough
water1 1/4cup
curd3tbsp
baking soda2pinch
baking powder1 1/4tsp
ghee3/4cup
maida (refined flour)4cups
For Sugar Syrup
sugar3cups- water1 1/2cup
cardamom powder1tsp
orange food colour (optional)4dash
lemon juice1tsp
Nutrition (per serving)
Calories
602.9kcal (30.15%)
Protein
5.1g (10.18%)
Carbs
94.3g (34.3%)
Sugars
77.4g (100%)
Healthy Fat
7.8g
Unhealthy Fat
12.4g
% Daily Value based on a 2000 calorie diet
How to make Balushahi
Prepare the Dough
- Step 1
Take a bowl and mix water, curd, baking soda, baking powder, and ghee well.
- Step 2
Gradually add little amounts of flour and water while kneading, ensuring the dough remains smooth.
- Step 3
Cover the dough and let it rest for 30 minutes.
Prepare the Sugar Syrup
- Step 1
In a pan, mix sugar, water, cardamom powder, orange food colour (optional), and lemon juice.
- Step 2
Cook the mixture until it forms small threads, then turn off the gas.
Cook the Balushahi
- Step 1
Take the rested dough and make small balls, pressing them slightly in the center.
- Step 2
Cook the balls on low flame until they turn golden brown.
- Step 3
Dip the cooked balushahi into the sugar syrup and let them soak for a few minutes before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
602.9kcal (30.15%)
Protein
5.1g (10.18%)
Carbs
94.3g (34.3%)
Sugars
77.4g (100%)
Healthy Fat
7.8g
Unhealthy Fat
12.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is smooth and not over-kneaded to achieve the perfect flaky texture.
Cook the balushahi on low flame to prevent burning and ensure even cooking.
Let the sugar syrup cool slightly before dipping the balushahi to avoid making them soggy.
FAQS
Can I skip the orange food colour?
Yes, the orange food colour is optional and only adds visual appeal. The taste will remain the same without it.
How do I know the sugar syrup is ready?
The sugar syrup is ready when it forms small threads when you take a drop between your fingers and pull them apart.
Can I use whole wheat flour instead of maida?
While maida is traditionally used for balushahi, you can try using whole wheat flour, but the texture may differ.
How long can I store balushahi?
Balushahi can be stored in an airtight container for up to 7 days at room temperature.
Can I use butter instead of ghee?
Ghee is recommended for authentic flavor, but you can use butter as a substitute if needed.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia