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18 Comments

  1. I tried it. It came out like store -bought ones, nice and flaky.

    One tip I followed was that I kept the prepared sugar syrup in a hot water bath to ensure that the syrup seeps through, to the centre.5 stars

  2. Amazing recipe. I realised that sugar syrup consistency is very important after reading other reviews and your reply to that challenge.

    I am making these and have lost count how of many times and functions I made these for. Bless you loads5 stars

  3. Hi i made your recipe and they came out awesome. All your recipes are so good. Thanks for the recipe. Can you please give recipe for khaja5 stars

  4. Hello Maam

    I am a great fan of your recipes ..i am planning to make badushas..i just wanted to know if we can make it using whole wheat flour too..also should we use both baking soda and baking powder??5 stars

  5. Hello Ma’am, i have tried ur recipe of balu shahi nd it turned out to be really good. The taste was so good.. its texture, the size everything was good. BUT the balu shahis, later on would become gooey. It didn’t remain the same crispy which it was earlier. I have followed each nd every step which u mentioned here. Can u plz tell me where i would have gone wrong?

    1. thanks sakshi for the feedback. from your comment it looks like the balushahi texture itself was good when fried. problem has happened with the sugar syrup. looks like 1/2 string consistency was not formed. it must have been a liquidy sugar solution. stickiness should be felt. the sugar syrup should not feel watery. looks like the sugar syrup was not sticky or with 1/2 string consistency and thus the balushahi has absorbed the sugar syrup making it soft and gooey. must be like gulab jamun texture. thats what i am guessing. i hope these tips help you.