Balushahi is a traditional Indian sweet known for its flaky texture and rich, sugary glaze. Often compared to a glazed doughnut, this dessert has a crisp outer layer and a soft, slightly crumbly inside. Made with flour and ghee, and soaked in sugar syrup, Balushahi is a popular treat during festivals and special occasions across India.
In a bowl, mix all-purpose flour, ghee, and a pinch of baking soda.
Add yogurt and knead gently into a soft dough (do not over-knead).
Let the dough rest for 15–20 minutes.
Divide into small portions and shape into round discs with a slight indentation in the center.
Heat ghee or oil on low flame and deep fry the pieces until golden brown.
Prepare sugar syrup by boiling sugar and water until it reaches one-string consistency.
Dip the fried balushahi in warm sugar syrup for a few minutes.
Remove, garnish with pistachios, and let them set before serving.
All-purpose flour (Maida)
Sugar
Ghee
Water
Yogurt (Curd)
Pistachios (chopped)
Baking soda
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