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Balushahi

The classic North Indian sweet: a soft, flaky fried dough ring, crisp-edged and cracked on the outside, soaked in cardamom sugar syrup until it sets to a pale glaze. Made with maida rubbed with ghee and bound with yogurt, then fried very slowly so the inside stays layered and tender.

DessertsVegetarian
55 min20 prep · 35 cookMedium1358 kcalper serving
Balushahi

Instructions

  1. Make the syrup first. Put 100 g of sugar, 60 ml of water and 2 crushed cardamom pods in a small pan over medium heat, stir until the sugar dissolves, then simmer 5-6 minutes to a one-thread syrup, a drop pulled between finger and thumb should form a single sticky thread. Turn off the heat and keep it warm and pourable.
  2. In a bowl, mix 100 g of sifted plain flour with 0.25 tsp of bicarbonate of soda and 1 pinch of salt. Add 20 g of soft ghee and rub it in with your fingertips for 2-3 minutes until the flour looks like coarse breadcrumbs and holds its shape when squeezed, this fat is what gives balushahi its flakiness.
  3. Add 2 tbsp of whisked yogurt and gather the mixture with your fingers into a soft, slightly sticky dough. Do not knead, press it together only until there are no dry patches, adding a teaspoon of water if needed. Cover with a damp cloth and rest 15 minutes.

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Per serving

1358kcal
15gprotein
174gcarbs
69gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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