Balushahi is a traditional Indian dessert known for its crisp exterior and soft, melt-in-the-mouth interior. Often compared to a glazed doughnut, this dessert is a must-try during festive occasions like Diwali. In this recipe, we will guide you step by step on how to make the perfect Balushahi, ensuring that it’s both rich in flavor and appealing in presentation.

Why Is It Called Balushahi?
The name Balushahi comes from its unique texture and flavor. The word “Balu” in Hindi means “sand,” representing the crumbly, coarse texture that defines this dessert. The name reflects its rustic appearance but deliciously rich and smooth taste. It’s a royal dessert often prepared on special occasions, including Diwali, and its origin dates back to Mughal times, where it was considered a luxurious treat.
How Should Balushahi Taste?
Balushahi is a sweet treat with a delicate balance of textures. The exterior is crispy and golden, while the inside remains soft, flaky, and slightly dense. The sugar syrup coating adds a slight crunch along with the sweetness that enhances the flavors of ghee and flour, giving it a rich and indulgent taste. When made correctly, each bite should provide a delightful contrast between the outer crispiness and inner softness.

About Balushahi
Balushahi is a popular dessert in North Indian cuisine and is closely related to the South Indian sweet, Badushah. It is commonly made during festivals like Diwali, weddings, and special occasions. The dough is deep-fried in ghee and then soaked in a sugar syrup, giving it its iconic taste. Making Balushahi might seem like a daunting task, but with the right technique, it’s fairly simple and rewarding.

Balushahi Recipe
Equipment
- Mixing bowl
- Heavy-bottomed pan
- Slotted spoon
- Whisk
- Plate for cooling
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ cup ghee (clarified butter)
- 2 tablespoons yogurt
- 1½ cups sugar
- ½ cups water
- ½ teaspoon cardamom powder
- Ghee for deep frying
- Pistachios for garnish
Instructions
- Make the Dough :In a large bowl, sift the all-purpose flour and baking soda. Add ghee and rub it with your fingers to make a crumbly mixture. Add yogurt and knead into a soft dough. Let the dough rest for 15 minutes.
- Shape the Balushahi :Divide the dough into equal parts and shape them into small balls. Slightly flatten them and make a small dent in the center with your thumb.
- Fry the Balushahi:Heat ghee in a heavy-bottomed pan over medium heat. Fry the shaped dough on low flame, turning them occasionally until they are golden brown and crispy. This should take about 15-20 minutes.
- Prepare the Sugar Syrup :In a separate pan, add sugar and water. Bring to a boil and then simmer until the syrup reaches a one-thread consistency. Add cardamom powder and stir well.
- Soak in Syrup :Once the Balushahi is fried, dip them in the warm sugar syrup for 2-3 minutes. Make sure they are well-coated. Remove them and let them rest on a plate to absorb the syrup.
- Garnish and Serve :Garnish with chopped pistachios and serve once cooled. Your Balushahi is now ready to enjoy!
Notes
- Be sure to fry the Balushahi on a low flame to ensure it cooks evenly inside and out.
- Use fresh ghee for an authentic taste.
- Sugar syrup consistency is crucial for the perfect texture.
Read More :
Mohanthal Recipe for Diwali: A Traditional Indian Sweet
Gulab Jamun Recipe for Diwali: A Delicious Festive Dessert
Diwali Special: Delicious Mysore Pak Recipe
Malpua Recipe for Diwali: A Delicious Indian Festive Dessert
Conclusion:
This Diwali, treat your family and guests to a classic Balushahi Recipe. This crispy, flaky, and sweet dessert is the perfect addition to your festive table. By following the steps carefully and using quality ingredients, you can create an unforgettable dish that everyone will love. Whether you’re a beginner or a seasoned cook, this recipe is simple yet effective in delivering mouth-watering results.