Wholewheat Balushahi | Badusha

Balushahi or badusha is a yummy sweet. This badusha recipe is fairly simple. It actually resembles glazed donuts of the west. This syrupy sweet needs no introduction. North India calls it Balushahi, balsahi while south calls it Badushah.

Originally balu shahi is made with maida/plain flour. We have replaced it with atta/wholemeal flour to make it healthier.This is my mom's recipe and much loved by all. She uses whole meal flour instead of normal plain flour.

Ingredients

• wholemeal flour
• ghee
• yogurt

For frying: Use oil or ghee as per your taste

• Optional: Edible silver varq

For sugar syrup:

• water with saffron
• ghee
• sugar

refer to recipe card for details. 

how to make balushahi at home?

For the dough:

• In a bowl, add the flour and ghee together and start mixing by hand until you get a crumbly texture.

• Add yogurt to knead a medium soft dough(not too hard/soft).Sprinkle little water if needed.
• Cover and rest it for 4-6 hours or overnight.

• Take some dough and make a smooth ball.
• Press with your thumb in the center,to make like a peda, as shown in the image.

• Heat oil and fry on a low heat until brown on both sides.
• Keep it aside and let it cool until it reaches room temperature.

• In a pan,heat water and mix sugar to it along with saffron.Let it cook until sugar dissolves.

• Pour the sugar water on the fried balushahi. Let it set.It looks like a glazed donuts once done.Serve on room temperature.

Serving suggestion: Optionally apply the sheets of edible silver varq on the sweet balushahi.It needs to be placed delicately as it sticks very fast.

Substitution

Traditionally we make it with plain flour. So you can use that if you are particular.

Storage

Store it in an air-tight jar. Serve on room temperature.

Related links

• Eggless donuts
• Wholewheat Mawa gujiya - Fry / Air fry
• Wholewheat Malpua | Instant Indian Pancake
• Top Holi Recipes
• Eggless chocolate walnut cake

Print Recipe

5 from 1 vote

Balushahi recipe | Badusha recipe

Balushahi should be stored in an air-tight container

Prep Time20 minutes mins

Cook Time30 minutes mins

Resting time6 hours hrs

Course: Desserts, Egg-free, Festive recipes, Indian Cuisine, Party recipes, Tiffin recipes

Cuisine: Indian

Keyword: badushah, balushahi

Servings: 8

Author: bhavana bhatia

Equipment

• wok
• Mixing bowl

Ingredients

• 2 cup wholemeal flour
• ⅓ cup ghee
• ⅓ cup yogurt

For frying: Use oil or ghee as per your taste

• Optional: Edible silver varq

For sugar syrup:

• ½ cup water with saffron
• ¼ teaspoon ghee
• 1 cup sugar

Instructions

For the dough:

• In a bowl, add the flour and ghee together and start mixing by hand until you get a crumbly texture.
• Add yogurt to knead a medium soft dough(not too hard/soft).Sprinkle little water if needed.
• Cover and rest it for 4-6 hours or overnight.
• Take some dough and make a smooth ball.
• Press with your thumb in the center,to make like a peda, as shown in the image.
• Heat oil and fry on a low heat until brown on both sides.Keep it aside and let it cool until it reaches room temperature.
• In a pan,heat water and mix sugar to it along with saffron.
• Let it cook until sugar dissolves.
• Pour the sugar water on the fried balushahi. Let it set.It looks like a glazed donuts once done.

Serving suggestion: Optionally apply the sheets of edible silver varq on the sweet balushahi.It needs to be placed delicately as it sticks very fast.

• Store it in an air-tight jar. Serve on room temperature.
• Serve on room temperature.