• 21/2cups - flour
  • 1tsp - baking powder
  • 1/2cup - clarified butter (ghee)


  • 21/2cups - caster sugar
  • 1cup - water
  • 1/2tsp - cardamom powder
  • 1/4tsp - orange colour or few strands of saffron
  • Clarified butter or oil for frying
  • 2tbsp - pistachios, chopped


In a large mixing bowl, take flour and baking powder. Mix them very well with the fork.

Add clarified butter and crumble the mixture with your fingers then bring the dough together (do not smoothen the dough too much as we are preparing a flaky dough).

Add water if needed in tablespoons while bringing the dough together.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.


In a pan, add water, sugar, cardamom powder, and saffron.

Bring it to a boil over a medium flame then lower the flame and let simmer for 5-6 minutes till the syrup turns into the desired consistency (when the last drop of sugar syrup falls slowly into the pan from spoon that means it is ready. If you want the syrup to be very sweet then get to 1 string consistency).

Remove the pan from the flame, cover and keep aside.


Heat clarified butter in a heavy base sauce pan over low to medium flame.

Extract small amount of dough and make it into a ball (golf size ball).

Placing the ball in your hand slightly press it between your palms and then make a whole in the centre with your finger. (do not knead the dough ball to make it into a fine dough; its completely fine to have cracks as they help sugar syrup to seep in)

Deep fry them in batches for 8-10 minutes or till they become golden brown in colour and are crisp (the balls will slightly fluff up and will start floating on top when they are done).

Add them to the warm sugar syrup and let soak for 15 minutes.

Repeat the process until all are done.

Garnish them with chopped pistachios.



Do not heat the ghee too much otherwise the Balushahi will fry from outside but will remain raw from inside.

Do not over knead the daugh, just mix it to give a nice flakiness to it.

You can store balushahi in an airtight container for up to 2 weeks.



  • 1tsp - saffron
  • 2tbsp - milk
  • 2/3cup - milk, full cream
  • 2cups - milk powder
  • 1tsp - cardamom powder
  • 1/2cup - caster sugar
  • 1/4cup - almonds, sliced
  • 1/4cup - pistachios, sliced


Soak saffron strands in warm milk and set aside.

In a heavy base sauce pan heat milk over medium flame.

Add milk powder while stirring continuously so that no lumps are formed and milk powder is easily dissolved.

Lower the flame and while maintaining the flame between low to medium, keep stirring the milk until it starts to thicken that will take 8-10 minutes.
Add cardamom powder and soaked saffron to milk while stirring continuously to combine in the mixture.

Cook for another 10-12 minutes or until the whole mixture comes together into soft, non sticky dough.

Transfer the mixture to a wide mixing bowl.

Allow it to cool down completely.
Once it cool downs add sugar and mix well.
Line a square glass tray or baking sheet with parchment paper.

Transfer the mixture into the tray.

Press using a spatula to make a square shape of half inch even thickness.

Cover and refrigerator for 1-2 hours or overnight.
Once the mixture is set, cut it into equal size squares.
Garnish with almonds and pistachios or with the choice of your nuts and serve.



  • 400gm - coconut, desiccated
  • 2cups - milk, full cream
  • 11/2cups - caster sugar
  • 2tbsp - clarified butter (ghee)
  • 1tsp - cardamom powder
  • 1/4cup - pistachios, sliced


In a heavy base saucepan add desiccated coconut and milk.
Boil it over medium flame; after 1 boil, reduce the flame to low and let cook until the milk is evaporated (keep stirring to make sure it does not stick to the bottom of the pan).
Add sugar and cook until the moisture is completely evaporated.
Add clarified butter and cardamom powder and continue to cook stirring constantly until the mixture turns dry & leaves the pan (press down the mixture with a spatula to check if there is any excess moisture left, if still has moisture then cook further to dry it).

Line a square glass tray or baking sheet with parchment paper.

Transfer the mixture into the tray.

Press using a spatula to make a square shape of half inch even thickness. 
Sprinkle sliced pistachios on top.

Cover and keep aside at room temperature for 3 to 4 hours to set or refrigerate over night.
Slice the coconut burfi into desired squares and serve