Balushahi Recipe | Badusha Recipe

balushahi recipe

Balushahi Recipe: Balushahi Recipe with Step-by-step instructions for making . Balushahi is a popular North Indian dessert. The same sweet is known as badusha or badhusha in South India. Balushahi and badusha are readily available in all miThai shops. You avoid buying sweets or snacks from the store and instead prepare them at home.

This balushahi is a tried-and-true recipe that yields one of the best balushahi you’ll ever make, just like the ones you’d get at a halwai or miThai shop. The outside is crisp, while the inside is soft and flaky.

Balushahi is another name for Indian doughnuts. However, the taste and texture of balushahi differ significantly from that of doughnuts. Balushahi does not have the light and fluffy texture of a doughnut. It is soft and slightly flaky in texture. A doughnut has a soft outside texture, whereas a badusha has a crisp outside texture.

The recipe starts with making a light dough with all-purpose flour, ghee, and baking powder. Later, the dough is formed into small flat balls before being deep fried in clarified butter. Finally, it is coated with crystal sugar after being dipped in a sugar syrup.

Some helpful hints and suggestions for making a perfect flaky balushahi or badusha recipe First and foremost, kneading the dough lightly is critical for this recipe. Make sure not to knead the dough and instead just combine it like you would for nankhatai. Second, while frying the badhusha sweet, keep the flame on low. Also, instead of using oil for deep frying, I recommend using ghee or clarified butter. Finally, the texture of badusha sweet is defined by the consistency of sugar syrup. It can be thin, like the sugar syrup in gulab jamuns, or hard crystallised, forming a thick layer on top of the badusha.

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Chhena Rasgulla RecipePeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

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Balushahi Recipe Card:

balushahi recipe

Balushahi Recipe

Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course sweet
Cuisine Indian
Servings 10 servings


For Dough:

  • cup  250 gm maida / plain flour / refined flour / all purpose flour
  • 1/2 tsp  sugar
  • 1/2 tsp  baking powder
  • water as required   (¼ cup approx)
  • 1/4 cup  50 gm ghee / clarified butter
  • 1/4 cup  65 gm curd / yogurt
  • oil for deep frying

For Sugar Syrup:

  • 1 cup 250 gm sugar
  • 1/2 cup  water
  • ▢few thread saffron / kesar
  • 1/4 tsp  cardamom powder / elachi powder


Preparation Of Balushahi Dough:

  • To begin, combine 1½cup maida in a large mixing bowl.
  • Also add 1/2 tsp sugar, 1/2 tsp baking powder. Combine thoroughly.
  • Now crumble in 1/4 cup ghee and mix well.
  • 1/4 cup curd is then added and thoroughly combined. The dough should not be kneaded.
  • In addition, add 1/4 cup water and begin making dough without kneading. Adjust the water as needed.
  • Make a soft dough but do not knead it because we are making flaky badushahi.
  • Rest for 15 minutes after covering with a damp cloth.

Preparing Sugar Syrup:

  • First, make sugar syrup in a large vessel by dissolving 1 cup sugar in 1/2 cup water.
  • Mix in a few threads of saffron as well.
  • Continue to boil for 5 minutes, or until the sugar syrup becomes slightly sticky. If you want a more sweet badushahi, use 1 string consistency sugar syrup.
  • Add in 1/4 tsp cardamom powder, mixed well
  • When the sugar syrup is finished, cover and set aside.

Recipe For Badushah Frying:

  • After the dough has rested for 15 minutes, gently knead it.
  • Pinch a small ball of dough and roll it into a ball. It's perfectly fine if the ball has cracks if you don't knead it. as they aid in the penetration of sugar syrup into the badushah
  • make a dent in the centre with your thumb
  • Deep fry in medium hot oil over a low heat. Also, because badushahi puffs up slightly while frying, do not overcrowd the oil.
  • After a few minutes, the badushah will begin to float.
  • Stir occasionally and fry both sides on a low flame.
  • Fry the balls until golden brown and crisp. This process takes about 15 minutes.
  • To remove excess oil, drain the badhusha over a kitchen towel.
  • Immediately immerse them in warm sugar syrup. Coat both sides of the badhusha with sugar syrup and soak for 5 minutes.
  • Finally, garnish the balushahi or badusha recipe with a few chopped cashews.
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  • First and foremost, do not knead the dough because the flakiness of the balushahi will be lost.
  • In addition, adding 12 teaspoon sugar to the dough aids in the production of rich golden badusha.
  • Furthermore, fry on a very low heat, or else the badhusha sweet will remain uncooked from the inside.
  • Finally, prepare a string consistency sugar syrup to sweeten the balushahi or badusha recipe.


What is the English name for Balushahi?

Balushahi is another name for Indian doughnuts.

Balushahi does not have the light and fluffy texture of a doughnut. It is soft and slightly flaky in texture. A doughnut has a soft outside texture, whereas a badusha has a crisp outside texture.

Why is badusha so difficult?

1. The ingredient measurements are critical. If you tamper with that, your badusha will become hard.

2. Do not use too much oil or butter; if you use too much of either, your badusha will crumble when dipped in oil.

3. Do not overwork the dough; simply knead it until it is soft and set aside.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

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