Balushahi, also known as Indian glazed doughnut, is a flaky and rich sweet made with flour, ghee, and sugar syrup — perfect for your festive thali this Diwali. Here’s how to make it easily at home:
🧈 Ingredients:
For the dough:
- All-purpose flour (maida) – 2 cups
- Baking soda – ¼ tsp
- Ghee – ½ cup (melted)
- Curd (yogurt) – ½ cup
- A pinch of salt
- Water – as needed
For the sugar syrup:
- Sugar – 1½ cups
- Water – ¾ cup
- Cardamom powder – ¼ tsp
- Few saffron strands (optional)
- Lemon juice – ½ tsp
For frying:
- Ghee or oil – for deep frying
👩🍳 Method:
- Make the Dough:
In a bowl, mix flour, baking soda, and salt. Add melted ghee and rub gently until the mixture resembles breadcrumbs. Add curd slowly and knead a soft dough (don’t overmix). Rest for 20–25 minutes. - Shape the Balushahi:
Divide the dough into small balls. Gently press each ball and make a small dent in the center with your thumb. - Fry Slowly:
Heat ghee on low flame. Add a few pieces and fry on low until golden brown and flaky — about 10–12 minutes. Don’t rush this step; slow frying gives perfect layers. - Prepare Sugar Syrup:
Boil sugar and water until it reaches one-thread consistency. Add cardamom, saffron, and lemon juice (to prevent crystallization). - Dip and Serve:
Dip fried balushahis in warm syrup for 2–3 minutes. Remove and let them set on a plate. Garnish with chopped pistachios or silver leaf if desired.
🍥 Tips:
- For richer flavor, use pure desi ghee instead of oil.
- Store in an airtight container; stays fresh for up to 5 days.
- Serve slightly warm for that perfect festive bite!
