To think of Balushahi is to immediately feel nostalgic about my hometown and family. It used to mark Durga Puja celebrations in most of the households of Bihar. And, back then, there was no Zomato or Swiggy to listen to the call for cravings instantly. Such sweet dishes were used to be prepared with all affection at home. It is not difficult for me even after 20 years to visualise my mother making it every Durga Puja. It soon became a tradition that not only we followed but looked up to the entire year. Yes, the pujo does include offering prayers, wearing new clothes and relishing delicious food items but Balushahi never fails to add charm to it. Its heavenly taste makes people say ...Ahhhh, finally! So, with first-hand experience of watching Biharis falling for Balushahis, I am taking the liberty to call it a traditional Bihari dish.  

I am sure, we all have our share of memories associated with festivals. Recently, I talked to Celebrity Chef Ranveer Brar and asked about his fondest memory and a favorite dish that resonated with Durga Puja celebrations back then. He replied, “Festivals feel extra special as a kid, especially Dussehra. My memories are more about the Dussehra Mela that Dad used to take me to. I would be perched on his shoulders and we would have a marvelous time.”

For the unversed, Balushahi or Badusha is a deep-fried Indian doughnut that tastes delicious. The dish is believed to have Mughali origin as it has “shahi” in its name, Deep-fried in oodles of ghee and dipped in sugar syrup, Balushahi is indeed all things royal. It is believed to be reminiscent of sweets from the Middle East. Ghee is what gives the sweet dish the flavour and texture it boasts of. When garnished with almonds or pistachios, Balushahi looks mouth-watering. There are two types of Balushahis you can make – the one with a crunchy texture and the other with a soft and spongy texture. If you prefer the former, let the doughnut cook for longer on low flame in the sugar syrup. However, for the latter, you need to just dip the doughnuts in the sugar syrup for a minute or two.

Feeling tempted already? Well, don't just let your tongue imagine the taste of Balushahi. Turn it into a real and enriching experience by trying out this Durga Puja in your house. Surprise your family with this easy-to-follow recipe by Chef Ranveer Brar on Balushahi- The taste and feel of royalty!

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Balushahi Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time45 minutes
Servings: 4
Cuisine: Indian

Ingredients

½ cups refined flour
1 cup ghee
½ tsp soda
⅓ cup curd
Ghee for frying
For sugar syrup
2 cups sugar
1 cup water
2-3 green cardamom pods
1 tsp fennel seeds
2-3 black peppercorns

For Garnishing

Pistachios, blanched, slice
Mango, small cubes
Fresh mint leaves

Process - 

  1. In a large bowl, add refined flour, ghee and crumble the mixture well.
  2. Add soda, curd combine well.
  3. Additionally, sprinkle some water to make dough.
  4. Cover with moist cloth and rest for 1o minutes.
  5. Pinch a small ball sized dough and make a ball.
  6. Make a dent at the centre with the help of a thumb.
  7. Heat ghee in a deep pan, deep fry on medium hot to low flame until the balls turn golden brown and crisp.
  8. Drop them into warm sugar syrup immediately.
  9. Coat the balushahi with sugar syrup on both the sides and soak for 5 minutes.

For Garnishing

Finally, serve balushahi garnished with a few slice pistachios, mango cubes and fresh mint leaves on top.

For Sugar Syrup

  1. In a sauce pot, add sugar, water, green cardamom pods, fennel seeds and black peppercorns mix it well.
  2. Boil on a medium heat until it reaches a 1 string consistency.