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Balushai / Balushahi

There's nothing better than homemade Balushahi. It's much easier than you think.



White plain flour 1 1/2 cup

Baking soda 1/4 tsp

Baking powder 1/4 tsp

Ghee 2 tbsp

Salt to taste

Ice cold water 1/2 cup


Powder milk 1/4 cup

Powder (Icing) sugar 2 tbsp

Pinch of nutmeg and mace

Ghee 1 tbsp

Sugar syrup

Sugar 2 cup

Water 1 cup

Cardamom 3 pcs

Lime juice 1/2 tsp



  • In a mixing bowl, take powdered milk, powder (icing) sugar, pinch of nutmeg and mace.

  • Add 1 tbsp of ghee and mix everything together with fingers until you get a crumbly-sandy texture.

  • Place mawa on a flat plate and set aside to be used as donut filling and coating.

Sugar Syrup

  • In a flat frying pan, heat water and add sugar. Stir and mix everything together.

  • Slightly break apart cardamom pieces and add them to the syrup.

  • Add a few drops of lime juice, this prevents the syrup from crystallization.

  • Once it begins to boil and water reduces, turn off heat and keep aside.

  • Right before coating the donuts, warm the sugar syrup on low-medium heat.


  • In a mixing bowl, add all purpose white flour, baking soda, baking powder, salt to taste

  • Add ghee and mix everything with your fingers until you get a crumbly or sandy texture.

  • Add ice cold water in small quantities, mix everything to make a soft flaky dough. The ice cold water will create the flakiness in baalushai donuts. Do not knead the dough.

  • Cover the dough with wet towel and rest for 15 -30 mins.

  • After resting, knead dough lightly ( just enough to hold it together) and divide into 12 equal parts.

  • Make small dough balls, by rolling and pressing between the palm of your hands. Make a dent in the middle. Add small amount of mawa inside, pull the ends from side of dough and roll into round balls.

  • Heat the oil in a frying pan over low-medium heat. Once the oil is hot, place the baalushai balls slowly.

  • Baalushai has a flaky texture, they need to be fried over low-medium heat to cook evenly inside.

  • Fry one side for 5 mins over low-medium heat until golden brown. Carefully turn to other side and fry until golden brown. Do not turn more than 3 times, or else they will break apart.

  • Remove and drain excess oil on paper towel.

  • While still hot, dip them in sugar syrup on all sides. Do not leave them in the syrup for too long or it'll get too sweet

  • Remove and roll on mawa to coat evenly on all sides. Ready to serve!

You can even garnish them with pistachios. Enjoy the deliciousness of Balushai!



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