By Kaushik

Published On 26, February 2026.

Balushahi is a classic Indian sweets that is loved for its crispy outer layer and soft, flaky inside soaked in sugar syrup. Popular during festivals like Diwali, weddings, and special occasions, this traditional dessert is similar to a glazed doughnut but has a rich desi flavor.

Ingredients Required for Balushahi
For Dough:
2 cups all-purpose flour (maida)
½ cup ghee (clarified butter)
½ teaspoon baking soda
* ¼ cup thick curd (yogurt)
A pinch of salt
* 2–3 tablespoons cold water (if needed)
For Sugar Syrup:
* 1½ cups sugar
* ¾ cup water
* 4–5 cardamom pods (crushed)
Few drops of lemon juice
* Saffron strands (optional)
For Frying:
* Ghee or oil (for deep frying)

How to Make Balushahi – Step-by-Step Method
Step 1: Prepare the Dough
In a large mixing bowl, add flour, baking soda, and salt. Mix well. Add ghee and rub it into the flour using your fingers until the mixture resembles breadcrumbs. Now add curd and gently combine. Do not knead too much — the dough should be soft and slightly crumbly. If required, sprinkle a little cold water. Cover and let it rest for 15–20 minutes.
Step 2: Shape the Balushahi
Divide the dough into small lemon-sized balls. Flatten them slightly and press your thumb in the center to create a small indentation. This helps cook them evenly from inside.
Step 3: Prepare Sugar Syrup
In a pan, add sugar and water. Heat until the sugar dissolves completely. Add crushed cardamom, saffron, and a few drops of lemon juice. Boil until you get a one-string consistency syrup. Turn off the heat and keep warm.
Step 4: Fry the Balushahi
Heat ghee or oil in a deep pan on low flame. The oil should not be too hot. Add the shaped dough pieces carefully. Fry on very low heat, turning occasionally, until they become golden brown and crisp. This slow frying process gives Balushahi its flaky texture.
Step 5: Soak in Sugar Syrup
Remove fried Balushahi and immediately dip them in warm sugar syrup. Let them soak for 10–15 minutes. Take them out and allow them to rest so the syrup crystallizes on the surface.

Tips for Perfect Balushahi
* Always fry on low heat for even cooking.
* Do not over-knead the dough.
* Sugar syrup should be warm when soaking the sweets.
* Adding lemon juice prevents sugar crystallization in syrup.

Serving Suggestions
Garnish with chopped pistachios or almonds for a festive look. Balushahi tastes best when served at room temperature and can be stored in an airtight container for up to one week.
Conclusion
This traditional Balushahi recipe is easy to make at home and delivers authentic halwai-style taste. With its crispy layers and sweet syrup coating, it is perfect for festivals, celebrations, or whenever you crave a classic Indian dessert. Try this homemade Balushahi recipe and enjoy a delicious sweet treat with your family.