Halwai Style Balushahi Recipe

Halwai Style Balushahi Recipe

30 mins
2-3 people
10 mins

Halwai Style Balushahi

Balushahi, also known as Badusha, is a delectable Indian sweet delicacy that has captured the hearts of people across the country and beyond. This traditional dessert is a deep-fried pastry made from all-purpose flour, ghee (clarified butter), and yoghourt or milk. After being fried to a golden-brown perfection, it is soaked in a luscious sugar syrup that imparts a delightful sweetness and softness to the pastry. Beyond its culinary charm, Balushahi holds cultural significance and is associated with traditions passed down through generations. The art of making this sweet has been refined over time, and each region in India may have its own unique twist on the recipe.The sight of a plate filled with glistening Balushahi, adorned with slivers of pistachios or almonds, evokes a feeling of celebration and joy. It is a treat that transcends boundaries and brings happiness to those who indulge in its exquisite flavour.


Portions serving: 6-7 pax

Preparation time: 10 mins

Cooking time: 40 mins

Calories: 210 cal per portion 




2 cups maida

1/2 cup ghee

1 tsp baking powder

1 cup sugar

1 pinch saffron

1 cardamom

A few drops of orange colour

Oil or ghee for deep frying

Pistachio for garnishing




In a mixing bowl, combine the maida (all-purpose flour) and baking powder.


Add the ghee to the flour mixture and rub it with your fingers until the mixture resembles coarse sand.


Sprinkle a little water at a time and knead the mixture into a tight dough. The dough should not be too soft or sticky.


Cover the dough with a damp cloth and let it rest for about 15 minutes.


Meanwhile, prepare the sugar syrup. In a saucepan, add one cup of sugar and 1/2 cup of water. Bring it to a boil.


Crush saffron strands and add them to the sugar syrup along with crushed cardamom seeds and a few drops of orange colour.


Continue boiling the sugar syrup until it reaches a one-string consistency. This means that when you take a drop of the syrup between your fingers and stretch them apart, you should see a single thread forming.


Once the dough has rested, divide it into equal portions and shape them into round balls.


Flatten each ball slightly and use your finger or thumb to make a dent in the centre of each ball.


In a deep frying pan, heat oil or ghee over medium heat.


Deep fry the balushahi in batches in medium hot oil. Lower the flame and fry them for about 10-12 minutes until they turn crispy and golden brown.


Once the balushahi are cooked, remove them from the kadhai and drain excess oil on a paper towel.


Submerge the fried balushahi in the prepared sugar syrup for about 15 minutes. Ensure that the syrup coats each balushahi evenly.


Garnish the balushahi with finely chopped pistachios.


Allow the balushahi to soak in the sugar syrup for some time, as this step ensures that the syrup is absorbed, making them soft and sweet.


Serve the delicious balushahi as a delightful dessert or mithai to your family and friends.