Balushahi Recipe Or Badusha Recipe with Video

Balushahi recipe with step by step pictures - it is popular Indian style glazed donuts mainly made up of all purpose flour and ghee. These are flaky and layered in texture.

I know Diwali is over but still posting this delicious balushahi recipe as I can't resist my eternal love for Indian desserts. I had to make this famous Indian dessert which I had tried it two years back but was unsuccessful and later didn't get time to try it again. In Diwali I tasted the balushahi which tempted me to make it again.

With all hopes I started to make it. Consequently 4 trials were failed which was disappointing. But then I realised my mistake and tried for 5th time. Yes...woahhh I successfully made the famous balushahi at home better than the balushahi which we buy at market. It is also known as badusha in South India.

Balushahi Recipe or Badusha Recipe with video

With so many trial and errors I got these absolutely flaky and light balushahi. I can say that this is full proof balushahi recipe if you follow this recipe to T. Once you make it perfectly at home I bet you would never want to buy it from stores again. I have noted all my errors and solutions in the recipe below. I hope you like it.

Balushahi Recipe Video

Ingredients

1 cup /120 grams All purpose flour
1/2 teaspoon Baking powder
A pinch of soda
1 tablespoon curd (yogurt) ( chilled)
1/4 cup/85 grams ghee
1 1/2 to 2 tablespoons water (ice cold)

For sugar syrup

1 cups sugar
1/3 cup water
4 cardamom pods crushed
1/2 teaspoon rose essence

1 teaspoon almond, finely chopped
1 sheet silver leaf
Few dried rose petals

Step by step balushahi recipe

Preparing Balushahi

Step 1. Take a large mixing dish. In a sifter add all purpose flour, baking powder and baking soda. Sift everything together.

Step 2. Make a well in middle of flour then add ghee.

Update - In this step I have added melted ghee but in later trial I have found that adding solid form of ghee makes more layered and flaky texture.

Then add curd/yogurt.

Step 3. Mix the flour with soft hands to form crumble like texture.

Note - Do not mash the mixture at this point.

Step 4. Then add iced cold water. Start gathering the mixture to form dough.

Note - Do not knead the dough. The dough will require very less water. The harder the dough will be, the more flaky will be balushahi.

Smooth the dough out. There will be cracks that's absolutely fine.

Step 5. Now rest the dough for 45 minutes to 1 hour. The dough will be softened now.

Step 6. Flat the dough with the help of your palm and fold them few times to form more layers.

Step 7. Shape the dough into log and cut into equal parts.

Step 8. Take a dough ball, mash it with fingers to soften the dough. Then place it between palms of your hands and roll it.

Step 9. Make a deep dent in centre. Prepare all balushahi like this.

Step 10. Place a wok over medium heat. Then add oil.

To check correct temperature add a small dough ball if it bounce back after 2- 3 seconds to surface of oil it means that's correct temperature.

Step 10. Switch off the gas.
Then add balushahi. They will sink down and release small bubbles. Once sizzling stops completely, switch on the gas again and keep on the minimum possible heat.

Step 11. Let them cook till they floats to surface of oil. It means they have cooked on lower side. Flip them to cook another side. Once they are cooked and change colour to light brown colour. Take them out and drain oil in a paper tissue.