Indian Balushahi with Milk Syrup

Name: Indian Balushahi with Milk Syrup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 1½ cups (195 g) all-purpose flour; ¼ cup (60 ml) plain yogurt (full-fat or Greek-style), at room temperature; 4 tablespoons (60 g) ghee or clarified butter, melted and cooled to room temperature; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1.2 g) baking soda; ¼ teaspoon (1½ g) fine sea salt; ¼ teaspoon (½ g) ground green cardamom; 1½ cups (300 g) granulated sugar; 1 cup (240 ml) whole milk; ½ cup (120 ml) water; ½ teaspoon (2½ ml) rose water or kewra water (optional); 3 cups (700 ml) ghee or vegetable oil

From the MyKitchenBank Kitchen

Balushahi are golden-fried Indian pastry rings with a crispy exterior and tender crumb, soaked in a delicate milk-infused sugar syrup. Traditionally served as an indulgent dessert, these aromatic pastries are flavored with a hint of cardamom and require careful deep-frying to achieve their signature texture. The warm dough is dunked into chilled syrup for the perfect contrast of temperature and sweetness.

Prep: 25 min
Cook: 30 min
Wait: 2 hr
Total: 2 hr 55 min
Makes: 12 balushahi (about 2½ oz / 70 g each)

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Ingredients

12 servings

For the dough
1½ cups (195 g) all-purpose flour
¼ cup (60 ml) plain yogurt (full-fat or Greek-style), at room temperature
4 tablespoons (60 g) ghee or clarified butter, melted and cooled to room temperature
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.2 g) baking soda
¼ teaspoon (1.5 g) fine sea salt
¼ teaspoon (0.5 g) ground green cardamom
For the milk syrup
1½ cups (300 g) granulated sugar
1 cup (240 ml) whole milk
½ cup (120 ml) water
½ teaspoon (2.5 ml) rose water or kewra water (optional)
For frying
3 cups (700 ml) ghee or vegetable oil

Equipment (9)

Large mixing bowl
Small saucepan (1½ quart / 1.4 liter)
Deep frying vessel or heavy-bottomed pot (at least 4 quarts / 3.8 liters)
Deep-fry or candy thermometer
Wooden spoon or rubber spatula
Slotted spoon
Paper towels and absorbent paper
Small bowl for soaking
Piping bag or squeeze bottle (optional, for shaping)

Steps

Before you start

Measure ghee by weight or carefully by volume at room temperature
Chill the sugar syrup to room temperature or cool before frying begins
Have a slotted spoon and paper towels ready near the frying station
Read through all steps so you understand the timing of dough rest and syrup cooling

1
Prepare the syrupOven 220°F / 105°C
- In a small saucepan, combine 1½ cups (300 g) sugar, 1 cup (240 ml) whole milk, and ½ cup (120 ml) water.
- Bring to a boil over medium-high heat, stirring often until the sugar dissolves completely, about 3 minutes.
- Once boiling, stop stirring and let the syrup simmer gently for 5 minutes, until it slightly thickens and reaches a light one-thread consistency (220°F / 104°C on a candy thermometer).
- Remove from heat, stir in ½ teaspoon (2.5 ml) rose water if using, and transfer to a shallow bowl.
- Allow the syrup to cool completely to room temperature or slightly chilled before using; this prevents it from being absorbed too quickly into the fried pastries.
- The syrup will thicken slightly as it cools.
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Ready when: Syrup reaches 220°F (104°C) and is pale amber; when a drop falls into cold water it forms a thin thread
Tip: Stir only while dissolving the sugar, then leave it alone so the syrup remains clear. Do not let the syrup boil longer than 5 minutes or it will become too thick.
2
Mix the dough
- In a large mixing bowl, whisk together 1½ cups (195 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, ¼ teaspoon (1.2 g) baking soda, ¼ teaspoon (1.5 g) fine sea salt, and ¼ teaspoon (0.5 g) ground green cardamom.
- Create a well in the center and add ¼ cup (60 ml) room-temperature plain yogurt and 4 tablespoons (60 g) cooled melted ghee.
- Using a wooden spoon or your fingers, gently mix the wet ingredients into the dry ingredients until a soft, slightly sticky dough forms.
- Do not knead or overwork the dough; stop as soon the ingredients are combined.
- The dough should feel tender and hold together but still be quite soft.
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Ready when: Dough is homogeneous and comes together, still slightly sticky to touch
Tip: Do not knead this dough—overworking it will make the balushahi tough and dense. The yogurt and baking soda create the characteristic tender, spongy crumb.
3
Rest the dough
- Cover the mixing bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.
- This rest allows the baking soda to act and helps the dough become easier to shape.
- After resting, the dough will be slightly firmer but still soft.
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Ready when: Dough is visibly relaxed and holds its shape better than before
4
Preheat oil and shape doughOven 325°F / 165°C
- About 15 minutes before frying, heat 3 cups (700 ml) ghee or vegetable oil in a deep, heavy-bottomed pot (at least 4 quarts / 3.8 liters) to 325°F (163°C), measured with a deep-fry thermometer.
- While the oil heats, divide the rested dough into 12 equal pieces, each roughly the size of a walnut (about 0.6 oz / 18 g).
- Lightly wet your hands or oil them to prevent sticking, then roll each piece into a smooth ball.
- Gently flatten each ball into a disk about ½ inch (1.25 cm) thick.
- Using your thumb and forefinger, press a hole in the center of each disk and gently stretch it into a ring shape about 2 inches (5 cm) in outer diameter, with a hole roughly ¾ inch (2 cm) across.
- Alternatively, pipe the dough through a large pastry bag fitted with a large round tip directly into a ring shape onto parchment paper, then carefully slide each ring into the oil.
- Work quickly but gently so the rings hold their shape.
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Ready when: Oil reaches 325°F (163°C) and dough rings are formed and ready to fry
Tip: Oil temperature is critical: too hot and the balushahi will be dark outside with a raw center; too cool and they will absorb excess oil and be greasy. Use a thermometer and check the temperature just before frying the first batch.
5
Fry the balushahi in batchesOven 325°F / 165°C
- Once the oil reaches 325°F (163°C), carefully place 3 or 4 dough rings into the oil, one at a time, spacing them so they don't touch.
- Fry for 2 to 3 minutes on the first side until pale golden, then gently flip each ring using a slotted spoon and fry for another 2 to 3 minutes on the second side until deep golden brown on both sides and crispy to the touch.
- The balushahi should be uniformly colored with no pale spots.
- Transfer to paper towels to drain briefly (about 30 seconds).
- Maintain the oil temperature at 325°F (163°C) throughout frying, adjusting heat as needed.
- Repeat with the remaining dough, working in batches of 3 to 4 pieces.
- Do not crowd the pot or the temperature will drop and the pastries will be oily.
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Ready when: Balushahi are deep golden brown on both sides, crispy, and sound hollow when tapped; they float and move freely in the oil
Tip: Fry in small batches and keep the oil temperature steady. If the first batch browns too quickly, lower the heat slightly; if they are pale after 5 minutes, raise the heat. Check oil temperature again before each new batch.
6
Soak in syrup while warm
- While the fried balushahi are still warm (within 5 minutes of frying), gently place each one into the room-temperature or chilled sugar syrup.
- Make sure each ring is fully submerged and soaks for about 30 seconds on each side, or until saturated but still holding its shape.
- Using a slotted spoon, remove the soaked balushahi to a clean plate or serving platter, allowing excess syrup to drain.
- Do not skip the warm-dough-in-cool-syrup step: this creates the signature tender interior and sweet glaze.
- If the syrup becomes warm during soaking, replace it with the reserved chilled portion or allow it to cool before continuing.
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Ready when: Each balushahi is fully soaked, glistens with syrup, and is tender but still holds its ring shape
Tip: The contrast of warm, freshly fried dough and cool syrup is essential. Never let the syrup get warm again or the balushahi will become soggy rather than tender. Work quickly but gently.
7
Cool and serve
- Arrange the soaked balushahi on a clean serving plate, spaced slightly apart so they don't stick together as they cool.
- Allow them to cool to room temperature, about 30 to 45 minutes, during which time the syrup will firm up slightly and the exterior will develop a subtle glaze.
- Serve at room temperature or slightly warm.
- Balushahi are best eaten within a few hours of being made, though they can be kept for up to 2 days in an airtight container.
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Ready when: Balushahi are completely cooled, the exterior is set with a subtle sheen, and they are firm but tender when tapped
Tip: Resist the urge to eat one immediately—they are extremely hot inside and will have a better texture once they cool slightly.
8
Optional garnish
- Once cooled, balushahi may be decorated with a few whole or crushed pistachios or a light dusting of ground cardamom on top if desired.
- These are entirely optional but add visual appeal and an extra aromatic note.
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Ready when: Garnish is evenly distributed and adheres lightly to the glaze

Good to know

Tips

Oil temperature is your most critical control: use a reliable deep-fry thermometer and check it before starting and before each new batch. Even 10°F (5°C) too high or too low will noticeably change the texture and color.
Never knead the dough: the baking soda and yogurt create the tender, spongy crumb that is characteristic of balushahi. Overworking will make them tough.
The warm-in-cool contrast is essential: always fry the balushahi and immediately soak them in chilled or room-temperature syrup. This prevents them from becoming soggy and allows the syrup to glaze rather than soak in completely.
If you don't have a deep-fry thermometer, test the oil temperature by dropping a tiny piece of dough into it: it should sizzle immediately and rise to the surface within 2 seconds, turning golden in 4 to 5 seconds total.

Make ahead

Syrup can be prepared up to 2 days in advance and chilled in an airtight container. The dough is best made and fried fresh on the day of serving for optimal crispness. Balushahi can be held at room temperature for up to 2 hours after frying and soaking before the texture begins to soften noticeably.

Storage & reheating

At room temperature in an airtight container: up to 2 days. The balushahi will soften and lose crispness over time. In the refrigerator: up to 4 days, but they become chewier. To refresh, place on a wire rack in a 275°F (135°C) oven for 5 to 7 minutes to re-crisp the exterior slightly. Do not freeze—the texture becomes mealy and syrup separates upon thawing.

Substitutions

ghee or vegetable oil → vegetable oil, peanut oil, or sunflower oil. Ghee imparts authentic flavor and a higher smoke point; neutral oils work but will not provide the same richness. Use one with a smoke point above 400°F (204°C).
plain yogurt (full-fat or Greek-style) → Greek yogurt (use ¼ cup / 55 g and reduce liquid slightly) or full-fat sour cream (use ¼ cup / 60 ml). Yogurt contributes tenderness through lactic acid. Greek yogurt is thicker, so you may need slightly less. Sour cream will give a subtle tang.
rose water or kewra water → kewra (screwpine) water, or omit entirely. Rose water is traditional but optional. Kewra is more floral; omitting it leaves the balushahi simply cardamom-scented. Do not substitute with floral extracts, which are too strong.
ground green cardamom → ½ teaspoon (0.3 g) crushed green cardamom pods (seeds extracted and ground fresh), or a pinch of vanilla extract. Freshly ground cardamom is more aromatic. Vanilla is a gentler alternative if cardamom is unavailable or disliked.