Plain Balushahi

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • 3 cups - plain flour (maida)
  • 3/4 cup - ghee, melted & cool
  • curd - 1/2 cup
  • 1/4 tsp - soda bicarb
  • 1/4 tsp - fine cardamom powder
  • ghee to deep fry
  • Syrup:
  • 1.5 cups - sugar
  • 3/4 cup - water
  • 5-6 drops lemon juice

How to Make Plain Balushahi

  • Mix flour and soda together. Add cardamom powder.
  • Rub in ghee thoroughly.
  • Add curd and mix in one direction only.
  • Make a stiff dough and add a tbsp of tepid water if required.
  • Keep aside covered in a cool place or fridge for 1-2 hours
  • Make small rounds balls about 3 inch in diameter.
  • Press to flatten a bit, and make a depression in center with your thumb.
  • This is the traditional balushahi shape.
  • Heat ghee well in frying pan, cool a bit, then add a few patties.
  • Return to a slow flame. Do not invert until one side is pinkish.
  • Invert carefully with knife, and fry other side similarly.
  • Repeat for all dough.
  • Meanwhile prepare sugar syrup with water and lemon juice.
  • Drain the balushahi and let them cool a bit. Then transfer them to the syrup. Allow them to soak for 5 minutes.
  • Remove and keep on a perforated plate to drain excess syrup.
  • Cool completely before transferring to air tight container.
  • Sugar Coated Balushahis:
  • Reheat remaining syrup till it doubles in thickness.
  • Coat above balushahis with this, or dip on side in the syrup.
  • Keep on mesh to cool, and let the sugar set to a white coat.
  • Sprinkle some red rose petals and crushed cardamom over them to decorate.