Sanjeev Kapoor

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Balushahi  Recipe

Delectable sweets resembling glazed doughnut by the dozen!

This recipe is from the book Mithai.

Preparation Time : 3.30-4 hour

Cooking time : 41-50 minutes

Servings : 4


Main Ingredients

Refined flour (maida), Soda bicarbonate





Level Of Cooking











  • Refined flour (maida)
    1 1/2 cups
  • Soda bicarbonate
    1/4 teaspoon
  • Ghee
    4 tablespoons
  • Yogurt whisked
    6 tablespoons
  • Sugar
    2 cups
  • Milk
    2 tablespoons
  • Pistachios finely chopped


Step 1

Sift together the flour and soda bicarbonate into a large bowl. Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs.

Step 2

Add the beaten yogurt and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for forty-five minutes.

Step 3

Divide the dough into twelve equal portions and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Keep the balls covered.

Step 4

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat. If necessary, place a non-stick tawa below the kadai so that the ghee does not get too hot.

Step 5

Gradually the balushahi will start floating to the top. Turn gently and fry the other side till golden. The entire process may take around half an hour to forty-five minutes. Remove with a slotted spoon and drain on absorbent paper. Set aside to cool for forty-five minutes, or till they reach room temperature.

Step 6

Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.

Step 7

Remove the syrup from heat and soak the cooled balushahi in it for two hours.

Step 8

Gently remove the balushahi from the sugar syrup and place on a serving plate. Decorate with the pistachios. Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi. Makes 12 balushahi

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