How to make Balushahi -

A flaky sweetmeat made with maida and garnished with pistachios .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Yogurt (दही)

Cuisine : Indian

Course : Mithais

For more recipes related to Balushahi checkout Balushahi, Ghevar, Gajar Ke Tukde, Ghevar . You can also find more Mithais recipes like Til ke Gajak Karanji Apple Seviyan Kheer Chennar Payesh


Balushahi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Balushahi Recipe

  • Refined Flour 1 1/2 cups

  • Yogurt 1/4 teaspoon

  • Olive oil 2/3 cup + to deep fry

  • Yogurt beaten 8 tablespoons

  • Sugar 2 cups

  • Milk 2 tablespoons

  • Pistachios chopped 4-5


Step 1

.Sift refined flour and soda bicarbonate together into a bowl. Rub in two-thirds cup of olive oil into the flour mixture till it resembles breadcrumbs.

Step 2

Add beaten yogurt and knead into soft dough. Cover and allow it to rest for forty-five minutes. Divide into twelve equal portions and shape into smooth balls.

Step 3

Take care not to overwork the dough. Make a slight dent in the center of the ball with your thumb.

Step 4

Keep the balls covered. Heat sufficient olive oil in a kadai (wok) and when it is medium hot, add the prepared dough balls and deep fry on very low heat.

Step 5

If necessary you may place a tawa (griddle) below the kadai so that the oil does not get too hot. Gradually the balushahis will start floating to the top.

Step 6

Turn gently and fry on the other side till golden. The entire process may take around half an hour to forty-five minutes.

Step 7

Drain and allow to cool to room temperature. This can be an overnight process. Heat together sugar and one cup of water till it reaches a two-string consistency.

Step 8

Midway through add milk to the cooking syrup so that the scum rises to the surface.

Step 9

Carefully remove this scum and discard. Remove the syrup from heat and soak the fried balushahis in it for thirty minutes.

Step 10

Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with pistachios. Serve when the sugar has hardened.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.