1. Balushahi is an Indian sweet which is quite famous in countries such as
India, Nepal and Pakistan. It is a traditional sweet similar to doughnut. In north
India, it is known as Balushahi and in south India it is called as Badushah. It is a
succulent Indian sweet on the exterior and becomes very soft once it is fried. It is
made of maida flour and butter which is deep fried and later it is dipped in sweet
syrup. It is one of the preferred South Indian sweet which is made during
marriages and other important Indian festivals, especially Diwali.
The sweet of religious events. Balushahi is the Asian version of doughnuts.
Balushahi too is deep fried dough just like doughnuts, but of course prepared in a
different style. The soft and crispy texture of balushahi makes it exceptional.

2. It is prepared by blending together wheat flour balls which are flattened
and fried. The badushah are soaked in a sugar syrup and served warm garnished
with crushed pistachios. Learn preparing them via watching some cooking video
recipes at www.gourmandia.ca.
Ingredients
300gms white all purpose flour
500ml clarified butter or Ghee
4 tablespoon Curd
1/4 tsp. soda bicarb
1/4 tsp. fine cardamom powder
1 cup water
½ cup white sugar

3. Preparation Instruction
1. In a large bowl mix together all purpose flour, soda bicarb, cardamom powder,
Curd and 1 cup clarified butter in a bowl to make dough. Kneed well and keep
aside for about 1-2 hours for fermentation.
2. Using your palms make small round balls and press in the middle of the ball
with your thumb to get the typical balushahi shape.
3. In a deep pan heat the ghee and add these Balushahi balls slowly and fry on
medium heat.
4. Turn the balls one it turns pinkish brown and fry on the other side.
5. Make sure to fry them on medium to low heat to avoid burning.
6. Keep frying till it starts to show layers on the outer side.
7. Drain the excess ghee and place the Balushahi on a perforated place for the
ghee to drain out.
8. To make sugar syrup heat water in a pan and add sugar to it. Blend well. Allow
it to cook for about 5-6 minutes on high flame and allow it to cool
9. To this add the fried balushahi balls to it and let it soak for about 5 minutes.
10. Once soaked remove from heat and place it on a perforated place for the
excess syrup to drain out.
11. Allow it to cool and serve on a pudding tray.
12. Store in an air tight container and you can also refrigerate it for best results.