Quick Juicy Balushahi | Badushah |Bhakkam Pedha Recipe
Balushahi is an Indian sweet crispy from outside and soft and juicy from inside, prepared using all purpose flour(Maida) , baking powder, baking soda, ghee and yogurt . They are shaped like donuts and deep fried till crispy. They are then dipped in thick sugar syrup.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/11/f6.jpg)
Diwali is coming up and due to this Corona situation, we avoid eating food outside . This diwali I thought of giving Balushahi a try. I was looking for perfect no fail recipe of this delicate sweet and finally got them just like we get in sweet marts. So, those who don’t know what is Balushahi , it is a traditional dessert originating from the Indian subcontinent. A popular sweet from the Indian subcontinent, balushahi is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah or in some places in India, Bhakkam pedha. (Reference from Wikipedia)
Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Yields : 8-9 Pieces
Ingredients :
1 Cup All purpose Flour / Maida
3 Tablespoons Yogurt /Curd
4 Tablespoons Clarified butter/ Ghee + 1 Teaspoon extra
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
2 Cups oil for deep frying
1/2 Teaspoon Lemon Juice
1 Cup Sugar
1/2 Cup Water
1/4 Cup chopped Nuts for garnishing (I used Cashew nuts , but its your choice)
Method:
Take yogurt and 4 tablespoons ghee in a big bowl.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/yougurtGhee.jpg)
Mix it thoroughly till smooth.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/smooth-yogurt-mixture.jpg)
Add all purpose flour, baking powder and baking soda.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/add-flour.jpg)
knead it without using any water.
Once you get the dough smooth, apply 1 teaspoon ghee to the dough and keep it covered for 20 minutes
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/dough.jpg)
Make sugar syrup by combining sugar and water.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/sugar-syr.jpg)
Keep it on high heat first till sugar is dissolved properly , then reduce the head and keep the mixture boiling till the thick syrup is formed.
No need of 1 string consistency. Just touch and see if its thick.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/syr-ready.jpg)
Switch off the heat, squeeze lime juice, mix and keep aside.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/lime-juice.jpg)
In a frying pan heat oil.
Start making balls out of dough . With this quantity I could make 8 balls.
Flatten each ball and make a hole in the center using your finger. Just like donut or Medhu Wada.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/Shaped-800x533.jpg)
Once the oil is hot, reduce the heat , the heat should be low otherwise balushahi will cook faster from outside and inside they will remain uncooked.
Drop in few Balushahi discs in this hot oil.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/fry-1.jpg)
Keep turning them in between so that they get nice golden brown color from both the sides.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/fry2.jpg)
Remove them in a colander , so that the excess oil drips off.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/strain.jpg)
Immediately dip in warm sugar syrup(Remember , the syrup should be warm . If its cooled down warm it a bit otherwise Balushahis wont soak the syrup).
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/dip.jpg)
Make sure you flip Balushahi discs dipped in syrup a few times so that they get nicely coated with syrup.
Do not keep them dipped in syrup for more then 5 minutes otherwise they will become soggy.
Remove them out and once , they cool , store in airtight glass container.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/10/Balushahi-scaled.jpg)
[mpprecipe-recipe:435]