Balushahi / Badshah


All purpose flour – 3 cups

Ghee / Shortening – Slightly less than 1 cup

Sugar – 4 tbsp

Thick curd – 1 tbsp

Baking powder – 1/4 tsp ( heaped)

Salt – a generous pinch

Oil for deep frying

Powdered cardamom – a generous pinch

For the sugar syrup

Sugar – 11/2 cups

Water – 1/4 cup

Rose essence – 1/4 tsp


Mix together the curd, baking soda & 4 tbsps of sugar. Add the flour, powdered cardamom, ghee & mix well. Add water little by little & knead well till you get a chapathi like dough. Apply a little oil on  the dough & keep covered for 1 hour.

Make lemon sized balls from the dogh & flatten it with your hands like you do for vadas. Deep fry in hot oil till golden brown; drain on paper towels & let cool to room temperature.

Dip the cooled balushahis in the hot sugar syrup & transfer to a greased rack. Let cool for 2 hours.

For the sugar syrup combine together the sugar & water & let boil on slow fire. The sugar should melt completely & the syrup should reach 1 string consistency. Add the powdered cardamom & remove from heat.

This entry was posted in Lakshmi Nair recipes, Sweets. Bookmark the permalink.

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