Air fryer balushahi is my version of the traditional Indian sweet also called badusha. Instead of deep frying, I boil the dough, let it cool, knead it again with a little ghee and air fry it until golden. The finished balushahi then soaks in saffron sugar syrup for a few hours. This tested method takes patience but avoids deep frying.
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For the conventional fried version and the family recipe, see my traditional whole wheat balushahi recipe. This page focuses only on the newer boiled-dough air-fryer method.
Air Fryer Balushahi Recipe Video
Why Make Balushahi in an Air Fryer?
Traditional halwai-style balushahi is slowly deep fried. This version uses a different method: the dough is boiled first, cooled and re-kneaded before air frying. You still use ghee in the dough and for brushing, but you do not need a pan of frying oil. The long syrup soak is an important part of this version.
Ingredients
The exact quantities are in the recipe card below.
- Whole wheat flour (atta) - the base of this tested dough.
- Ghee - for the dough, re-kneading and brushing.
- Powdered sugar - add 2-3 tablespoon when re-kneading the cooled dough.
- Plain yogurt (curd) - helps the flour mixture come together.
- Baking soda - used in this batch, not baking powder.
- Water - for dough, boiling and syrup.
- Sugar and saffron - for the soaking syrup.
- Lemon juice - optional for syrup.
- Neutral oil - optional alternative for brushing.
How to Make Air Fryer Balushahi
1. Mix flour and ghee
Mix whole wheat flour, baking soda and ghee. Rub together until the mixture looks crumbly.
2. Add yogurt
Add plain yogurt and just enough water to bring the flour together.
3. Make the dough
Make a firm, workable dough and divide into large balls for boiling.
4. Boil the dough balls
Boil the large dough balls in water for 10 minutes.
5. Let the dough cool
Remove from the water and rest for about 2 hours, until cooled.
6. Re-knead with ghee, water and powdered sugar
Re-knead the cooled dough with 1-2 tablespoon ghee, 1-2 tablespoon water and 2-3 tablespoon powdered sugar until workable.
7. Shape the balushahi
Divide into 16 medium portions. Shape into discs and press a small dent in each centre.
8. Arrange in the air fryer
Preheat the empty air fryer to 160°C (320°F). Arrange 8 pieces on perforated parchment, leaving space between them.
9. Brush during cooking
Air fry for 30-35 minutes per batch, brushing with ghee or oil three times and flipping as needed.
10. Check for doneness
Break one balushahi open and taste a small cooled piece to check the centre is cooked through. Repeat for the second batch.
11. Boil the sugar syrup
Heat equal quantities of sugar and water with saffron until the syrup comes to a boil and the sugar has dissolved. Add optional lemon juice if using.
12. Soak and serve
Place the cooked balushahi in the hot syrup. Take off the heat and soak for 3-4 hours. Drain the extra syrup before serving.
Tips for the Best Results
- Cool before re-kneading: Rest the boiled dough for about two hours, until cool enough to work with.
- Use the additional ghee and water after boiling: Do not add those amounts to the original dough mixture.
- Cook in two batches: The 30-35-minute air-frying time applies to each batch of eight medium balushahi.
- Check the centre: Break one open and taste a cooled piece before adding the batch to syrup.
- Do not shorten the syrup soak: The tested method uses 3-4 hours in hot sugar syrup, off the heat.
Variations and Substitutions
Traditional balushahi often uses plain flour, but I tested this boil-and-air-fry method with whole wheat flour. Substituting maida may change the dough and cooking time. You can brush with neutral oil instead of ghee if preferred. For more festive ideas, explore my air fryer Indian sweets collection.
Simiar recipes
Air Fryer Balushahi Recipe
Equipment
- Air fryer
- Mixing bowl
Ingredients
For the dough
- 2 cups whole wheat flour
- ⅓ cup ghee
- ⅓ cup plain yogurt
- up to ⅓ cup water add gradually as needed
- ⅛ teaspoon baking soda
For re-kneading after boiling
- 1-2 tablespoon ghee
- 1-2 tablespoon water
- 2-3 tablespoon powdered sugar add while re-kneading the cooled dough
For brushing
- ghee or neutral oil lightly brush three times during cooking
For sugar syrup
- 1 ½ cups sugar
- 1 ½ cups water
- 4-6 strands saffron
- 3-4 drops lemon juice optional
Instructions
Make and boil the dough
- Rub flour, baking soda and ghee together until crumbly. Add yogurt and just enough water to bring the dough together.
- Divide into large dough balls. Boil in a pot of water for 10 minutes, then remove and rest for about 2 hours until cool.
- Re-knead the cooled dough with 1-2 tablespoon ghee, 1-2 tablespoon water and 2-3 tablespoon powdered sugar until workable. Shape into 16 medium discs and make a dent in each centre.
Air fry in two batches
- Preheat the air fryer empty to 160°C (320°F). Place 8 shaped balushahi on perforated parchment in the basket, with room between pieces.
- Air fry each batch at 160°C for 30-35 minutes. Brush lightly with ghee or oil three times during cooking; flip as needed.
- Break one balushahi open and taste a small cooled piece to make sure the centre is cooked through; continue cooking if needed. Repeat for the remaining 8.
Make syrup and soak
- Heat equal amounts of sugar and water with saffron until the syrup comes to a boil and the sugar has dissolved. Add optional lemon juice, if using, and remove from the heat.
- Place the cooked balushahi in hot syrup and leave to soak off the heat for 3-4 hours, turning as needed so all pieces contact the syrup.
- Lift out, allow extra syrup to drain and serve.
Video
Notes
Frequently Asked Questions
Check the centre before soaking. Break one piece open and taste a small cooled portion. If it is still undercooked, air fry a little longer and check again. Cooking time can vary with the size of each piece.
For this tested method, soak the cooked balushahi in hot syrup for 3-4 hours off the heat. Make the syrup with equal amounts of sugar and water, heating just until it boils.
Traditional balushahi is often made with plain flour, but this boil-and-air-fry method was tested using whole wheat flour. A plain-flour version may need different handling or cooking time.
If you enjoy air-fryer Indian sweets, you may also like my air fryer besan ladoo.
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