Balushahi is made by soaking fried pedas of ghee, curd and maida dough in a sugar syrup with a dash of lemon juice in it. A pinch of baking powder and a little bit of baking soda is also added to make the outer texture crispy and flaky. With slow frying in cooking oil and proper soaking in chashni, you can recreate this classic festive sweet in your own kitchen. The steps to make balushahi or badusha sweet at home are very easy, as described in my recipe.
KEY TAKEAWAYS
- Balushahi is a very popular sweet in India.
- Serve it as is or with rabri.
- Balushahi tastes sweet and earthy.
- Other similar recipes are ghevar, khaja, goja, chiroti, shankarpali, mohanthal.
The Ingredients:
To make the dough:
- 1 cup refined wheat flour (maida)
- 4 tbsp ghee (clarified butter)
- 3 tbsp curd
- 2 pinches baking powder
- 2 pinches baking soda
To make the sugar syrup (chashni):
- 1 cup sugar
- ½ cup water
- ¼ tsp lemon juice
For frying the balushahi:
- Cooking oil (an adequate amount)
For garnishing:
- 1 tbsp pista (optional)
I learned to make balushahi from an old lady living in our neighborhood, known for her sweet dishes. She once offered it to me when I visited her to take blessings during Holi. The soft and sugar-coated exterior looked so nice. She was surprised when I asked her to tell me the process to make it and said today no one wants to learn such old traditional recipes.
I remember what she said since the steps are very easy. I made it the next Sunday in my kitchen and they turned out to be as good as hers. My husband said they were delicious and my sons had more than a couple, happily. Seeing them happy made me feel satisfied and thankful to the old lady for sharing the recipe with me.
How to Make Balushahi? (Step by Step Guide with Images)
Step 1: Mix 3 tbsp of curd with 4 tbsp of ghee (clarified butter) to a thick consistency.
Step 2: Add a cup of refined wheat flour (maida) along with 2 pinches each of baking powder and baking soda. Make a soft dough. Cover and keep it aside for 20 minutes to ferment.
Step 3: Mix 1 cup of sugar with ½ cup of water in a pan over a medium flame and then cook it over a low flame for 10 minutes. Check the thickness. Squeeze ¼ tsp of lemon juice and mix.
Step 4: Make small pedas. Make a hole in the center. Keep them on a plate.
Step 5: Put the balushahi carefully in hot oil. Fry them over a low to medium flame until golden brown, flipping occasionally. Remove them on a strainer when done.
Step 6: Put them in a warm chashni. Soak them for about 10 minutes, flipping a couple of times. Remove them on a plate.
Step 7: Your soft and sweet homemade balushahi is ready. Garnish them with a few chopped pistachios and enjoy.
Recipe Card
Balushahi | Badusha Sweet
Ingredients
To make the dough:
- 1 cup refined wheat flour maida
- 4 tbsp ghee clarified butter
- 3 tbsp curd
- 2 pinches baking powder
- 2 pinches baking soda
To make the sugar syrup (chashni):
- 1 cup sugar
- ½ cup water
- ¼ tsp lemon juice
For frying the balushahi:
- Cooking oil an adequate amount
For garnishing:
- 1 tbsp pista optional, finely chopped
Instructions
- Mix 3 tbsp of curd with 4 tbsp of ghee (clarified butter) to a thick consistency.
- Add a cup of refined wheat flour (maida) along with 2 pinches each of baking powder and baking soda. Make a soft dough. Cover and keep it aside for 20 minutes to ferment.
- Mix 1 cup of sugar with ½ cup of water in a pan over a medium flame and then cook it over a low flame for 10 minutes. Check the thickness. Squeeze ¼ tsp of lemon juice and mix.
- Make small pedas. Make a hole in the center. Keep them on a plate.
- Put the balushahi carefully in hot oil. Fry them over a low to medium flame until golden brown, flipping occasionally. Remove them on a strainer when done.
- Put them in a warm chashni. Soak them for about 10 minutes, flipping a couple of times. Remove them on a plate.
- Your soft and sweet homemade balushahi is ready. Garnish them with a few chopped pistachios and enjoy.
