This recipe will test your patience, but when you taste the result you will forget all the labour gone into making it This is a Sanjeev Kapoor exclusive recipe.

New Update

Main Ingredients Refined flour (maida), Sugar
Cuisine Indian,Rajasthani
Course Desserts
Prep Time 3.30-4 hour
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Difficult
Others Veg

Ingredients list for BALUSHAHI- SK Khazana

  • 1 1/2 cups Refined flour (maida)
  • 2 cups Sugar
  • 1/4 teaspoon Baking soda
  • a pinch Salt
  • + to deep fry Pure ghee 6 tablespoons
  • 4 tablespoons Yogurt
  • 4 tablespoons Milk
  • Saffron (kesar) a large pinch
  • for garnish Pistachios slivered
  • for garnish Dried rose petals


  1. Sift refined flour into a mixing bowl. Add baking soda, salt and 6 tbsps ghee and mix well. Add yogurt and mix well. Add 2 tbsps milk and knead into a soft dough. Cover with a damp cloth and set aside for 40-45 minutes.
  2. Heat a deep non-stick pan, add sugar and 1 cup water and mix well. Cook till the sugar dissolves. Add remaining milk and mix and continue to cook. Discard the scum that will rise to the top and cook till the syrup reaches 2 string consistency.
  3. Add saffron and mix well. Take the pan off the heat and allow the sugar syrup to cool slightly.
  4. Divide the dough into small portions and shape each into a smooth ball. Make a slight dent in the centre of each ball with your thumb and place them on a plate. Cover with a damp cloth and set aside.
  5. Heat ghee in a kadai on medium heat, gently slide in the dough balls and deep fry on low heat. Once the balushahis start floating on top, gently turn over and cook on the other side till golden brown. Drain on an absorbent paper. Allow to cool completely.
  6. Keep these balushahis in a bowl, pour warm sugar syrup over them and sprinkle slivered pistachios on top and set aside for 2 hours.
  7. Arrange the balushahis on a serving plate, pour some syrup over them, garnish with dried rose petals and pistachios and serve.