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Place of origin India, Nepal, Bangladesh, Pakistan
Region or state North India, Pakistan, Madhesh, Nepal, Dhaka, Khulna, chittagong of bangladesh
Serving temperature Hot
Main ingredients Maida flour, sugar, ghee
Cookbook:Balushahi  Balushahi

Balushahi (Hindi: बालूशाही; Bengali: বালুসাই) : is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It 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.

Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.[1]


Badushahs (also spelled Bhadushah) are made from a stiff dough made with all purpose flour, ghee and a pinch of baking soda. One-inch-diameter (25 mm), 12-inch-thick (13 mm) discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are very sweet, but tasty with a slightly flaky texture.


They are said to exhibit the traits of Mughal cuisine, possibly reflecting the trade and territorial relationships of the Mughal empire with the south.[2] Badushah is sold in sweet shops in Andhra Pradesh, Kerala, Karnataka and Tamil Nadu. Badushah have been served at Bimbis at Pazhvangadi in Thiruvananthapuram[3] and at Sri Rama Vilas (better-known Gundappa's hotel).[4]

See also[edit]


  1. ^ Glenn Rinsky and Laura Halpin Rinsky (2008). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley and Sons. ISBN 978-0-470-00955-0. 
  2. ^ Traditional foods: some products and technologies. Central Food Technological Research Institute, Government of India. 1986. p. 51. OCLC 17725501. 
  3. ^ Shilpa Nair Foodies' destination Yet another place to indulge your sweet tooth February 5, 2005 The Hindu
  4. ^ Pamper that sweet tooth at Gundappa's June 7, 2009 Times of India

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