Indian Fried Doughnuts
Balushahi
Balushahi holds a special place in Indian festivities, and making them at home fills the air with nostalgia and sweetness. These flaky doughnuts are as delightful to make as they are to devour.

Protein
4g
Carbs
40g
Fat
18g
Calories
320 kcal
Ingredients
Directions
Prepare the Dough
- In a large bowl, combine all-purpose flour and baking soda.
- Add yogurt and melted ghee into the flour mixture. Gently mix until it comes together into a soft, non-sticky dough. Do not knead the dough excessively.
- Cover with a damp cloth and let it rest for 20 minutes.
Make the Sugar Syrup
- In a saucepan, combine sugar, water, lemon juice, and crushed cardamom pods.
- Bring to a boil, then lower the heat and simmer until it reaches a one-thread consistency (about 8–10 minutes).
- Keep the syrup warm while you fry the doughnuts.
Shape and Fry the Doughnuts
- Divide the rested dough into 10 equal portions and roll each into a smooth ball.
- Make a slight indentation in the center of each ball using your thumb to form a doughnut shape.
- Heat oil in a deep frying pan over low-medium heat. The oil should be hot but not smoking.
- Carefully slide the prepared doughnuts into the hot oil, frying in batches without overcrowding.
- Fry until golden brown and crispy on all sides, about 8–10 minutes per batch.
- Remove and drain on paper towels.
Glaze and Serve
- Dip each fried doughnut in warm sugar syrup, ensuring it's well-coated.
- Place on a wire rack to let any excess syrup drip off.
- Garnish with chopped pistachios and serve warm or at room temperature.
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