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Balushahi – How to Make Badusha at Home

Prep Time 35 minutes
Cook Time 40 minutes
Servings 4 -5
Author Puja


  • Refined flour maida - 1 1/2 cups
  • Soda bicarbonate cooking soda - 1/4 teaspoon
  • Ghee/butter - 4 tablespoons
  • Yogurt - 6 tablespoons whisked
  • Pistachios - 4-5 finely chopped
  • Oil/ghee - to deep fry

To make Syrup:

  • Sugar - 2 cups
  • Milk - 2 tablespoons
  • Elachi powder - a generous pinch optional
  • Water - 1 cup


  • In a large mixing bowl sift the flour and soda bicarbonate together.
  • Add four tablespoons of ghee or butter into the flour mixture and rub with your fingertips till it resembles breadcrumbs.
  • Now add yogurt/curd and knead it into a soft dough.(do not kneed to much like you mix dough usually, the dough should look a little flaky)
  • Cover the dough with a wet cloth and allow it to rest for about forty minutes.
  • Divide the dough into twelve equal portions and make a round shape .
  • Make a slight dent or hole in the middle with your thumb. Keep the balls covered and set aside.
  • Heat sufficient ghee or oil in a pan on medium heat.
  • Once oil is hot slide in the prepared dough balls slowly, three to four at a time, and deep-fry on low heat.
  • In sometime you can see that the balushahi will start floating to the top.
  • Flip it to other side, once it gets browned on one side.
  • Fry until golden brown (Do not fry in high flame).
  • Follow the same procedure for frying the remaining badushas.
  • Once done remove with a slotted spoon and drain on absorbent paper.
  • Set aside to cool till they reach room temperature.
  • Mix the sugar and water in a heavy-bottomed pan and set up to boil, on a medium flame.
  • When the sugar is all dissolved, add the milk to the syrup (the milk causes any impurities to surface and be removed) and allow to boil for some more time.
  • A scum will be formed on the surface.
  • Collect the scum with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.(If you like less sweet then you can cook till one thread consistency)
  • Soak the cooled balushahi in syrup for about two hours.
  • Slowly take out the balushahi from the sugar syrup and place on a serving plate.
  • Garnish with chopped pistachios.
  • Keep it aside for two to three hours until the sugar syrup forms a thin white coating on the balushahi and enjoy.


Once the sugar syrup turns non-sticky you can store them. (do not refrigerate),
It keeps well for 4-5 days in room temperature itself.
Do not fry the badushas in high flame.