Balushahi
Balushahi, from above
VegUttar Pradesh

Balushahi

Flaky fried dough in a crackly sugar glaze. India's answer to the glazed doughnut, only flakier.

70 minTime
2 gProtein each
mildSpice
Badushah of sweets2 chapters · 1 min read

Make it your way

Grandma's wayFlaky ghee fried dough, one string syrup, white glaze.
The original
257kcalsame
2 gproteinsame
1 gfibresame
70minutessame

Classic balushahi.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)2 cups
Ghee¼ cup for the dough, the rest absorbed in frying
Curd (plain yogurt, natural yoghurt)¼ cup
Baking soda (bicarb soda, bicarbonate of soda)½ tsp
Water2 to 3 tbsp for the dough, 3/4 cup for the syrup
Sugar1¼ cups
Cardamom¼ tsp

Method

4 steps
  1. 1Rub 1/4 cup ghee, the curd and soda into the maida, then gather into a soft dough with a little water. Fold and press a few times; do not knead.
  2. 2Rest 20 minutes, then shape into smooth balls, flatten slightly and press a dent in the centre with your thumb.
  3. 3Fry in barely warm ghee on the lowest heat. They rise on their own; turn once and fry until golden.
  4. 4Make a one string syrup with the sugar, water and cardamom. Dip the warm balushahi for 2 minutes, then lift onto a rack.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Balushahi: a bread or rice, a side, something to drink and something sweet.

A little snack Namak para50 min
A little snack Chana chaat15 min
To drink Thandai30 min
To drink Bel sharbat25 min
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