Balushahi (Buttermilk Donut)

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A classic North Indian festive delicacy

Balushahi is a beloved North Indian sweet found in almost every traditional halwai shop. Crisp and flaky on the outside, soft and melt-in-the-mouth on the inside, these rich, syrup-kissed treats are slow-fried to perfection and lightly infused with cardamom. A timeless dessert for festivals, celebrations, and special occasions.

Yield: 12 Balushahi
 Cuisine: North Indian
 Texture: Flaky exterior, soft center

Ingredients

For the Balushahi

  • 1 cup all-purpose flour (maida / plain flour)

  • ¼ teaspoon baking soda

  • ⅛ teaspoon baking powder

  • ¼ cup cold unsalted butter, cut into small pieces
     (or cold clarified butter / ghee)

  • ¼ cup cold yogurt (curd / dahi)

For the Sugar Syrup

  • 1 cup sugar

  • ⅓ cup water

  • 4 cardamom pods, crushed

For Garnish

  • 1 tablespoon sliced pistachios

Instructions

Prepare the Sugar Syrup

  1. In a saucepan, combine sugar, water, and crushed cardamom.

  2. Bring to a boil over medium heat, then simmer until the syrup reaches almost one-thread consistency
    (about 215°F / 102°C on a candy thermometer).

  3. Turn off the heat and keep the syrup warm. Set aside.

Prepare the Balushahi Dough

  1. In a mixing bowl, combine flour, baking soda, and baking powder.

  2. Add the cold butter or ghee and rub gently with your fingers until the mixture resembles coarse crumbs.

  3. Slowly add cold yogurt, just enough to bring the dough together into a soft mass.
     Do not knead.

  4. Cover and rest the dough for 30 minutes.

  5. After resting, gently knead just enough for the dough to hold together.

Shape the Balushahi

  1. Divide the dough into 12 equal portions.

  2. Roll each portion into a ball. The surface will have cracks—this is normal.

  3. Press a deep dent in the center of each ball to form the traditional shape.

Frying

  1. Heat oil in a flat frying pan over low heat. Oil depth should be about 1½ inches.

  2. Test the oil with a small piece of dough—it should sizzle gently and rise slowly.
    If it floats immediately, the oil is too hot.

  3. Gently place the Balushahi in the oil without overcrowding. They will expand to about 1½ times their size.

  4. Fry slowly for about 10 minutes, turning no more than three times, until evenly golden brown.

    • After 2 minutes, they will rise.

    • After another 3–4 minutes, check the underside for light browning.

    • Slow frying is essential—high heat will leave the inside undercooked.

  5. Remove and drain on layered paper towels.

Syrup Coating & Garnish

  1. While still warm, dip each Balushahi briefly into the warm sugar syrup, coating evenly.

  2. Remove immediately—do not soak.

  3. Garnish with sliced pistachios.

Serving & Storage

  • Allow to rest for 15–20 minutes before serving for best texture.

  • Store in an airtight container at room temperature.

  • Keeps well for 5–7 days.

Tips & Variations

  • Frying on low heat is the key to flaky layers.

  • Ghee gives a richer, more traditional flavor.

  • Rose water or saffron may be added to the syrup for festive variations.

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