Balushahi Recipe | Badusha Sweet

Step by StepJump to Recipe

Like any other Indian, I too have a really, really soft corner for the ‘festival of lights,’ Diwali. Like not just the vibrancy all around during this time of the season, it’s the food, especially the sweets that I can never get enough of. Just like this Balushahi Recipe or Badusha Sweet which is a popular one in this festival. The Balushahi or Balushahi Sweet is a famous one from North Indian cuisine. In South India, it is popularly referred to as Badusha. This post has a fool-proof recipe for you to make this sweet at home.

balushahi garnished with chopped pistachios and served in a ceramic tray with text layovers.

About Balushahi

At first sight, you might find the Balushahi or Badusha Sweet having a canny resemblance to the western glazed doughnuts. Well, in fact, it does look a lot like it. But there’s still somethings that make both these classic sweets distinct in their own way.

From the taste to the texture, an Indian Badusha or Balushahi Sweet is totally different than its international colleague doughnut. Traditionally, a Balushahi Recipe has all-purpose flour (maida) and sugar syrup as primary ingredients.

The flour dough is shaped into these roundels with a dent in the center, deep-fried and then soaked in sugar syrup which sweetens them.

balushahi garnished with chopped pistachios and served in a ceramic plate with text layover.

Also, while a doughnut has a light and fluffy texture, these Indianized doughnuts are not fluffy. These have a soft and flaky texture. A doughnut also has a certain softness outside, whereas this special Indian sweet has a crisp texture on the outside.

However, there may be certain recipe variations of a Balushahi Sweet that differ from individual to individual, or even in North and South India. Like for instance, the same sweet becomes the Badusha in South Indian cuisine which has a juicy texture and are a lot sweeter and flakier.

The Badusha Sweet is very common in almost all major states across South India – Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and even Telangana. Other than India, other countries like Pakistan and Bangladesh too have their own version of the Balushahi Recipe.

More On My Recipe

You can easily get Balushahi or Badusha in all sweet (mithai) shops. But I usually avoid buying sweets or snacks from the market and make them at home. Especially, during festivities like Diwali celebrations and others.

This Balushahi Recipe is a tried and tested one, and gives you a really delish batch of the Badusha Sweet. The Balushahi Sweet made with this recipe results in a taste exactly like the ones made by halwais at mithai shops. The outside is crisp and the inside is soft and slightly flaky.

I would suggest following the recipe exactly, without making any changes. For the sugar syrup too, you need to cook it till you get a sticky, ½ or 1-string consistency in the syrup. Then keep it warm or hot while adding the fried sweets in it to soak.

Making this festive sweet is easy, and not difficult. You just need some time in hand. This recipe yields about 17 pieces of this sweet. You can store this sweet in an air-tight container or jar at room temperature for 5 to 6 days.

Step-by-Step Guide

How to make Balushahi

Cream Ghee

1. Take ¼ cup (60 grams) ghee in a bowl. Make sure the ghee is in a semi-solid state and not runny or melted or in a cold solid block.

ghee added in a bowl for making badusha.

2. With a spoon, spatula or a small wired whisk, beat the ghee till it is smooth, light and fluffy. The color will also lighten.

beating ghee with a wired whisk till smooth for making badusha.

3. Add ¼ cup (60 grams) cold or chilled fresh curd (dahi).

fresh chilled curd added to whisked ghee for making badusha.

4. Again with a spoon, spatula or a small wired whisk, whip the curd with the creamed ghee.

whisking curd with creamed ghee for making badusha.

5. Cream till light and smooth.

mixture creamed till light and smooth for making badusha.

Make Balushahi Dough

6. Now, take 2 cups (250 grams) all-purpose flour (maida) in a sieve. Place it on the bowl itself. You can also sift the flour separately on a plate or tray.

all purpose flour added in a sieve kept over the bowl for making badusha.

7. Add 1 pinch salt, 1 pinch baking soda and ½ teaspoon baking powder.

salt, baking soda and baking powder added to the flour for making badusha.

8. Sift directly in the creamed mixture.

flour sifted directly into the creamed mixture for making badusha.

9. Mix the flour lightly with the creamed ghee and curd, using a spoon or spatula.

mixing flour with creamed mixture with a spoon for making badusha.

10. Sprinkle some cold water in parts and begin to mix it. Overall, you can use 8 to 9 tablespoons cold water.

Add 2 to 3 tablespoons water at a time and mix. If the curd used has more whey, then less water will be required.

cold water sprinkled and mixed for making badusha.

11. Mix and combine everything to form a soft dough. Do not knead. Just mix and bring everything together to a dough. Cover the dough and let it rest for 15 minutes.

In case the dough becomes sticky, add 1 to 2 tablespoons flour.  Use light pressure from hands and form a dough. Do not knead heavily or if required, then knead very lightly.

mixture combined to form a soft dough for making badusha.

Make Sugar Syrup

12. Meanwhile make sugar syrup. Simultaneously, while frying also you can make sugar syrup.

Take 200 grams or 1 heaped cup sugar in a pan or bowl. Use a bowl or pan with more surface area so that the Balushahi can get enough space for soaking.

sugar added to a pan for making sugar syrup for badusha sweet.

13. Add ½ cup water.

water added to sugar for badusha sweet.

14. Stir to mix.

sugar mixed in the water for making sugar syrup for badusha sweet.

15. Place the pan on low heat.

pan placed on low heat for making sugar syrup for badusha sweet.

16. Using a spoon, stir the sugar so that it dissolves. If there are impurities in the sugar syrup, then add 1 tablespoon milk. Remove the scum that forms at the top.

stirring sugar solution for badusha sweet.

17. When all the sugar has dissolved, add ½ to 1 teaspoon cardamom powder.

cardamom powder added to the sugar solution for badusha sweet.

18. Add 10 to 12 saffron strands. Stir again.

saffron strands added to the sugar solution for badusha sweet.

19. Simmer the sugar solution on low to medium-low heat. Stir occasionally. To avoid crystallization of sugar, you can add some drops of lemon juice.

simmering sugar solution for badusha sweet.

20. Simmer till the syrup becomes sticky or you get ½-string consistency in the syrup. You can even cook till 1-string consistency.

simmering sugar syrup till sticky consistency is achieved in it for badusha sweet.

21. The syrup should be sticky. To check this, cool the syrup in a spoon and touch it. It should feel sticky. When the syrup becomes sticky, then switch off the heat.

sticky sugar syrup made for badusha sweet.

Shape and Fry Badushah

22. Before frying, you can begin to heat oil in a kadai or pan on a medium heat. Use a kadai with handles at the sides. You can also use ghee instead of oil, to fry Balushahi.

heating oil in a pan for frying balushahi sweet.

23. Pinch small to medium sized balls from the dough. Roll them gently and lightly between your palms.

small to medium sized balls pinched from the dough for balushahi sweet.

24. Then, make an indent or depression in them. You can flatten them slightly if you want. Cover remaining dough and keep aside.

Make 5 to 6 Badusha depending on the size of the kadai you will use for frying.

depression made on dough balls for badusha sweet.

25. Check a tiny piece of the dough in the medium hot oil. It should come up gradually and steadily.

checking the temperature of hot oil for frying badusha sweet.

26. Now, lift the kadai from stovetop and keep it on the kitchen table top. Gently begin to place Balushahis in the hot oil.

adding badusha sweet in hot oil.

27. Be careful when you are adding Badusha in hot oil. Add 5 to 7 pieces depending on the size of kadai. The pieces will expand in oil while frying. So, make sure not to over crowd the kadai or pan.

adding badusha sweet in hot oil.

28. Now, lift the kadai and place it again on low to medium-low heat.

frying badusha sweet in hot oil.

29. Begin to fry Badusha on low to medium-low heat.

frying badusha sweet in hot oil.

30. When one side firms up and is light golden, turn over each Balushahi.

frying badusha sweet in hot oil.

31. Keep on turning them at intervals and frying them on low to medium-low heat.

frying badusha sweet in hot oil.

32. Frying balushahi on low heat takes about 12 to 15 minutes. This will depend on the size, thickness of kadai and the intensity of flame.

frying badusha sweet in hot oil.

33. It took me 14 minutes to fry each batch of 6 Balushahi.

frying balushahi recipe in hot oil.

34. Fry Badusha till golden and crisp.

frying balushahi recipe in hot oil till golden.

35. Using a slotted spoon, remove the fried pieces, draining the extra oil.

removing fried balushahi recipe from hot oil with a slotted spoon.

36. Place the fried Balushahi on kitchen paper towels. When the first batch is getting fried, you can make more from the dough and keep them ready to fry in the second round.

Keep them covered with a kitchen napkin. Then, fry the second batch in the same way the first batch was fried.

fried balushahi recipe placed on kitchen paper towel.

Coat With Sugar Syrup

37. After a couple of minutes, when still hot, place them in the hot or warm sugar syrup.

fried balushahi recipe added to warm sugar syrup.

38. With spoon or tongs, turn over each Badusha, so that both sides are coated with sugar syrup. Let these soak in the sugar syrup for about 14 to 15 minutes.

soaking balushahi recipe in sugar syrup.

39. After 14 to 15 minutes, using tongs or spoon, lift each sweet and place it in a serving tray or bowl.

In the same sugar syrup, add the second batch. After the sweets cool completely, the sugar will crystallize on top.

prepared balushahi recipe placed in a serving tray.

40. Sprinkle 1 to 2 tablespoons chopped pistachios all over. You can even sprinkle some saffron strands, rose petals and cardamom powder, if you want. Press the pistachios, so that they stick to the sugar syrup on the sweet.

chopped pistachios sprinkled on prepared balushahi recipe.

41. Fry the remaining badhusha and then soak them in the sugar syrup. In case if sugar syrup crystallizes, then add 2 to 3 tablespoons water and warm or heat the syrup again on low heat.

making more balushahi recipe.

42. Serve Badusha Sweet. Leftovers can be stored in an air-tight jar or container at room temperature for about 5 to 6 days.

balushahi garnished with chopped pistachios and served in a ceramic tray with text layovers.

Expert Tips

  1. If you are adding curd or yogurt which has more whey, then you will have to add less water while forming the dough.
  2. While making the dough, make sure you are not kneading the mixture heavily and just bringing everything together, using light hands, to form a soft dough. If you have a sticky dough, then add about 1 to 2 tablespoons more of all-purpose flour.
  3. While making the sugar syrup, if there are impurities in it, then add 1 tablespoon milk. Remove the scum that forms on top.
  4. In order to avoid crystallization of sugar, add some drops of lemon juice in the sugar syrup.
  5. You have to cook the sugar solution till you get a syrup becomes sticky and you get a ½ or 1-string consistency in it.
  6. Note that the time taken to fry the sweet will depend on the size and thickness of the pan or kadai, and the intensity of the flame.
  7. You can opt to garnish the sweet with your preferred nuts and even with flavorings like saffron strands, rose petals or green cardamom powder.
  8. While frying more batches, if the sugar syrup crystallizes, then add about 2 to 3 tablespoons of water in it. Then, warm or heat it again on low heat.

More Diwali Sweets To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

balushahi garnished with chopped pistachios and served in a ceramic tray with text layovers.

Balushahi Recipe | Badusha Sweet

Balushahi Recipe is a popular Indian sweet having flaky, juicy and moist texture. It is a donut shaped sweet coated with sugar syrup. The Balushahi Sweet is popularly referred to as Badusha in South India.
5 from 30 votes
Prep Time 10 mins
Cook Time 30 mins
resting time 15 mins
Total Time 40 mins
Cuisine Indian, North Indian, South Indian
Course Desserts, Sweets
Diet Vegetarian
Difficulty Level Moderate
Servings 17 Balushahi
Units

Ingredients

For balushahi dough

  • 2 cups all-purpose flour – 250 grams
  • ¼ cup Ghee – 60 grams, in a semi-solid state
  • ¼ cup Curd – 60 grams
  • 8 to 9 tablespoons cold water for kneading or as required
  • 1 pinch salt
  • 1 pinch baking soda
  • ½ teaspoon baking powder

For sugar syrup

  • 1 heaped cup sugar – 200 grams
  • ½ cup water
  • ½ to 1 teaspoon cardamom powder or add as required
  • 10 to 12 saffron strands
  • 2 to 3 drops lemon juice – optional

Other ingredient

  • oil or ghee for deep frying, as required

For garnish

  • 1 to 2 tablespoons chopped pistachios or almonds or preferred nuts

Instructions
 

Creaming ghee

  • Take ¼ cup ghee in a bowl.
  • With a spoon or spatula or a small wired whisk, beat the ghee till it is smooth, light and fluffy. Its color will also lighten.
  • Add ¼ cup chilled fresh curd (dahi).
  • Again with a spoon or spatula or a small wired whisk, mix and whip the curd with the creamed ghee.
  • Cream till light and smooth.

Making badusha dough

  • Now using a sieve, take the all-purpose flour in it. Place it on the bowl itself.
    You can also sift the flour separately in a plate or tray.
  • Add 1 pinch salt, 1 pinch baking soda and ½ teaspoon baking powder.
  • Sift directly in the creamed ghee and curd.
  • Mix the flour lightly with the creamed ghee and curd using a spoon or spatula.
  • Sprinkle some cold water in parts and begin to mix it. Overall you can use 8 to 9 tablespoons cold water. Add 2 to 3 tablespoons water at a time and mix.
  • Mix and combine everything to form a soft dough. Do not knead. Just mix and bring everything together to a dough.
    In case the dough becomes sticky, then add 1 to 2 tablespoons flour. Use light pressure from hands and form a dough. At this point, do not knead heavily or if required then knead very lightly.
  • Cover the dough and keep aside for 15 minutes.

Making sugar syrup

  • Meanwhile make sugar syrup. While frying balushahi also you can make sugar syrup. Take 200 grams sugar or 1 heaped cup of sugar in a pan or bowl.
    Use a bowl or pan with more surface area so that the balushahi can get enough space for soaking.
  • Add ½ cup water and mix.
  • Place the pan on a low heat.
  • Using a spoon stir the sugar so that it dissolves.
    If there are impurities in the sugar syrup, then add 1 tablespoon milk. Remove the scum that forms at the top.
  • When all the sugar has dissolved, add ½ to 1 teaspoon green cardamom powder. Then add 10 to 12 saffron strands. Stir and mix again.
  • Simmer the sugar solution on a low to medium-low heat. Do stir occasionally. To avoid crystallization of sugar, you can add some drops of lemon juice.
  • Simmer till the syrup becomes sticky or you get ½ string consistency in the syrup. You can even cook it to 1 string consistency.
  • The sugar syrup should be sticky. So cool syrup in a spoon and touch it and it should feels sticky. When the syrup becomes sticky, then switch off heat.

Frying balushahi

  • Before frying balushahi you can begin to heat oil in a kadai or pan on a medium heat. You can also use ghee instead of oil to fry balushahi.
    Do use a kadai with handles at the sides.
  • Pinch small to medium-sized balls from the dough. Roll them gently and lightly between your palms.
  • Then make an indent or depression in them. You can flatten them slightly if you want. Make 5 to 6 badhusha depending on the size of kadai.
    Cover the remaining dough and keep aside.
  • Check a tiny piece of the badhusha dough in the medium hot oil. It should come up gradually and steadily.
  • Now lift the kadai from stove top and keep it on the kitchen table top. Gently begin to place balushahi in the hot oil.
  • Be careful when you are keeping the balushahi in hot oil. Add 5 to 6 or 7 balushahi depending on the size of kadai.
    The badushah will expand in oil while frying, so make sure not to over crowd the kadai or pan.
  • Now lift the kadai and place it again on a low heat.
  • Begin to fry badusha on a low heat.
  • When one side firms up and is light golden, turn over each badusha.
  • Keep on turning them over at intervals and frying them on a low heat.
  • Frying balushahi on a low flame takes about 12 to 15 minutes. This will depend on the size, thickness of kadai and the intensity of flame.
    It took me 14 minutes to fry each batch of 6 balushahi.
  • Fry till golden and crisp.
  • Using a slotted spoon remove them draining the extra oil.
  • Place them on kitchen paper towels. When the first batch is getting fried, you can make balushahi from the dough and keep them ready to fry in the second round.
    Keep the shaped and prepared balushahi covered with a kitchen napkin. Then fry the second batch of balushahi in the same way.

Making balushahi

  • After a couple of minutes, when fried balushahi are still hot, place them in the hot or warm sugar syrup.
  • With spoon or tongs turn over each badusha, so that both sides are coated with sugar syrup. Let these badusha soak in the sugar syrup for about 14 to 15 minutes.
  • After 14 to 15 minutes, using tongs or spoon, lift each balushahi and place it in a serving tray or bowl. In the same sugar syrup, now add the second batch of balushahi.
  • Sprinkle 1 to 2 tablespoons of pistachios all over. You can even sprinkle some saffron strand, rose petals and cardamom powder if you want.
    Press the pistachios, so that they stick to the sugar syrup on the badusha.
  • Fry the remaining badusha and then soak them in the sugar syrup.
    In case if sugar syrup crystallizes then add 2 to 3 tablespoons water and warm or heat the syrup again on a low flame.
  • Serve Balushahi as a sweet. Leftovers can be easily stored in an air-tight jar or container at room temperature for about 5 to 6 days.

Notes

  • Remember not to knead the dough. Gently mix with a spoon and form to a evenly mixed dough. 
  • Ensure that the ghee is grainy and in a semi-solid state. It should not be melted, runny or cold and solidified. 
  • Follow the frying method as mentioned in the recipe. 
  • The recipe can be scaled to make a smaller portion or a big batch of balushahi. 
  • The approximate nutrition info is for one balushahi made from the recipe.

Nutrition Info (Approximate Values)

Nutrition Facts
Balushahi Recipe | Badusha Sweet
Amount Per Serving
Calories 111 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 4g
Cholesterol 7mg2%
Sodium 21mg1%
Potassium 39mg1%
Carbohydrates 12g4%
Fiber 0.5g2%
Sugar 0.3g0%
Protein 2g4%
Vitamin A 6IU0%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.02mg1%
Vitamin B12 0.01µg0%
Vitamin C 0.1mg0%
Vitamin D 0.004µg0%
Vitamin E 1mg7%
Vitamin K 0.2µg0%
Calcium 13mg1%
Vitamin B9 (Folate) 27µg7%
Iron 1mg6%
Magnesium 5mg1%
Phosphorus 30mg3%
Zinc 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Balushahi recipe post from the archives, first published on June 2018 has been updated and republished on October 2022.

Share This Recipe:

PinWhatsAppPrintShares1.2k

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

Your Recipe Rating




14 Comments

See More Comments