By Shreya Sarpal
October 16, 2025
A classic Indian sweet, Balushahi is crispy on the outside and soft on the inside. Made with flour, ghee, and curd, it’s deep-fried and soaked in fragrant syrup, creating a flaky, festive dessert delight.
1 cup all-purpose flour (maida) ¼ tsp baking soda 2 tbsp ghee 3-4 tbsp curd Oil or ghee for frying For Sugar Syrup: ½ cup sugar ¼ cup water 1 pinch cardamom powder or saffron strands
Mix flour, baking soda, and ghee until crumbly, then gradually add curd to form a soft dough and let it rest for 15 minutes.
Make small balls, flatten slightly, and create a dent in the centre.
Heat ghee on a low flame and fry balushahi slowly till crisp and golden brown.
Boil sugar and water to one-string consistency; add cardamom or saffron for aroma.
Dip the fried balushahi in syrup for 2-3 minutes, remove, and let them cool until glossy.