Balushahi – Sugar Glazed Indian Doughnuts

Balushahi is a flaky pastry with soft center. This Indian sweet is very similar to the sugar dipped doughnuts we get in the west. But it is more doughy and flaky as opposed to light and fluffy texture of its western counterpart. It has a delightful crunch in the bite because of the flaky exterior but gets soft towards its center. Not only its super easy to make but also requires only few ingredients available always in your kitchen pantry!

HOW TO MAKE BALUSHAHI?

Making Balushai is a 3 step process. First step is to make the pastry dough, second step is to make sugar glaze or syrup and finally, fry the doughnuts and glaze with sugar syrup. Infuse the sugar syrup with saffron and Cardamom to add that indian mitahi flavour. 

CELEBRATION FOOD!

Make this simple yet delicious sweets recipe when you are short at time and want to make something special at home for your guests on Holi and Diwali. It is super easy to make this dessert under one hour. You will find this sweet at most North Indian Celebrations… be it a wedding, a pooja or traditional festivities like Holi or Diwali.

Balushahi is slow fried in medium-hot oil until crispy and lightly dipped or glazed in flavored sugar syrup when still warm. Garnish it with edible Silver leaf or pistachio slivers.

You can store Balushai for about a week on countertop and a little longer in the fridge

Category DifficultyIntermediate
Yields12 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Dough
 1 cup All Purpose Flour / Maida
 ¼ tbsp Baking Soda
  tsp Baking Powder
 ¼ cup Cold Butter or Ghee
 ¼ cup Cold Full Cream Yogurt/ Dahi
Sugar Syrup
 1.50 cups Water
 1.50 cups Sugar
 4-5 Cardamom
 Few pinches Saffron strands
 Edible Silver or Gold Leaf
Instructions:
1

Make the Dough: Mix Flour, Baking Soda & Baking Powder. Add cold butter and crumble using your hand until its sand-like texture. Add Curd and combine but DO NOT knead. Keep in the refrigerator for about 30 minutes. Do not skip this step.

Easy to get Ingredients to make Balushahi - Indian Easy Dessert Recipe

2

Divide into 12 equal parts. I weighed it to be 21 grams per dough ball. Roll and make a thumb impression. Keep it small as the Dough will double its size when fried.

3

Make the syrup by combining sugar and water. Flavor the syrup with crushed Cardamom & Saffron. Boil the water until it is a little thick, about 4=5 minutes. keep it little watery as it will thick while you fry the doughnuts.

4

Fry the balls in medium-low temperature, the balls should not float when added to the oil. It should just sizzle! Fry in small batches to maintain oil temperature. Flip once or twice only as the doughnuts are delicate and flaky!

5

Glaze the warm donuts with the prepared syrup. Decorate with silver leaf or the nuts. Store in the fridge for a week.

Tips
6

Use cold butter and yogurt/Dahi for flaky texture.

7

Kneading: Don't over knead the mixture. Mix the ingredients gently until the dough comes together.

8

Chill the Dough: Do not skip this step! Must chill the dough for 30 minutes in the fridge before making the doughnuts and frying.

9

Slow cook: Fry the Balushahis on medium-low heat on each side for about 8-10minutes. This is to make sure that they cook inside out forming crunchy flaky exterior and soft interior. If the oil is too cold the Balushahi will not cook and just melt. Test the temperature with a mini doughnut.

10

Sugar syrup: Cook it until syrup is a little thick. Re-heat when its' time to glaze the doughnuts, add more water and reheat if the syrup is crystallized.

Ingredients

Dough
 1 cup All Purpose Flour / Maida
 ¼ tbsp Baking Soda
  tsp Baking Powder
 ¼ cup Cold Butter or Ghee
 ¼ cup Cold Full Cream Yogurt/ Dahi
Sugar Syrup
 1.50 cups Water
 1.50 cups Sugar
 4-5 Cardamom
 Few pinches Saffron strands
 Edible Silver or Gold Leaf

Directions

Instructions:
1

Make the Dough: Mix Flour, Baking Soda & Baking Powder. Add cold butter and crumble using your hand until its sand-like texture. Add Curd and combine but DO NOT knead. Keep in the refrigerator for about 30 minutes. Do not skip this step.

Easy to get Ingredients to make Balushahi - Indian Easy Dessert Recipe

2

Divide into 12 equal parts. I weighed it to be 21 grams per dough ball. Roll and make a thumb impression. Keep it small as the Dough will double its size when fried.

3

Make the syrup by combining sugar and water. Flavor the syrup with crushed Cardamom & Saffron. Boil the water until it is a little thick, about 4=5 minutes. keep it little watery as it will thick while you fry the doughnuts.

4

Fry the balls in medium-low temperature, the balls should not float when added to the oil. It should just sizzle! Fry in small batches to maintain oil temperature. Flip once or twice only as the doughnuts are delicate and flaky!

5

Glaze the warm donuts with the prepared syrup. Decorate with silver leaf or the nuts. Store in the fridge for a week.

Tips
6

Use cold butter and yogurt/Dahi for flaky texture.

7

Kneading: Don't over knead the mixture. Mix the ingredients gently until the dough comes together.

8

Chill the Dough: Do not skip this step! Must chill the dough for 30 minutes in the fridge before making the doughnuts and frying.

9

Slow cook: Fry the Balushahis on medium-low heat on each side for about 8-10minutes. This is to make sure that they cook inside out forming crunchy flaky exterior and soft interior. If the oil is too cold the Balushahi will not cook and just melt. Test the temperature with a mini doughnut.

10

Sugar syrup: Cook it until syrup is a little thick. Re-heat when its' time to glaze the doughnuts, add more water and reheat if the syrup is crystallized.

Balushahi

Here is another easy dessert recipe that I think you would like: Creme Brulee

2 Spice Lovers recommended this Recipe!
(Visited 122 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *