Bangladeshi style balushai is one of the dry sweets I am crazy for !! The reason I’m saying Bangladeshi style , because though this sweet is common in every country of the subcontinent , Bangladeshi version is little different as nutmeg flovred maowa/ khoya is stuffed inside the sweet, making it more flavorful.


1 cup all purpose flour
4 tbl spoon melted ghee
3-4 tbl spoon yogurt ( start with 3 tbl spoon), cold
Pinch of baking powder
Pinch of salt

For the sugar syrup :

1 cup sugar
3/4 th cup water
1/2 tea spoon lemon juice ( prevents crystalization of sugar)
2 cardamoms , 1 little stick of cinnamon

For stuffing

khoya/ maowa
1/4 th tea spoon nutmeg

Other ingredients:

Oil for deep frying


1. Make a dough with the ingredients mentioned above . It will be a flaky , little tight dough . Don’t try to make it sost . Just everything should be come together . Not dry but not soft either . If you think the ingredients are not coming together , you may add little yogurt . But control youself adding too much yogurt to make it a soft dough . The dough need to be little hard .
Don’t knead the dough like bread .

2. Cover the dough and let it rest for 30 minutes .

3. In the mean time heat the oil for deep frying in medium low flame , prepare sugar syrup and the khoya. If you dont have khoya , make it with powder milk .
For that take half a cup of powder milk , add 2 tbl spoon ghee and 1/3 rd cup liquid milk/ heavy cream . Now microwave it for first 30 seconds and stir , microave again for 30 seconds . Check and stir like so , so that the khoya must not get burnt . The liquid will dry out a little , don’t try to dry out completely as it may make the khoya burnt . just when little wet , is perfect . It will solidify when cools down . You can do the full process in the stove too , until everything comes together and make a doughy texture .
Cool down the khoya and crumble it , mix with nutmeg powder .

4. For the sugar syrup , make a medium thick syrup , must not be too thick ( the syrup won’t get inside the sweets) nor too thin ( the sweets will become soggy) . It should be liquidy but thick .

5. Now take the flour dough . Make small balls from the dough . You don’t have to knead it . Just make balls and stuff maowa inside . Seal the opening and make small flat ball . The balls will get bigger while frying , so don’t make them big in size .

6. Lower the stove and fry the balushais in hot oil at low flame for 15-20 minutes until red . The balushais need to be well fried , that helps to soak the syrup nicely. Immediately transfer to the warm syrup and let it soak the syrup for 2-3 minutes .

7. Take them out from the syrup and dredge over dry maowa . For dry mowa , take powder milk and ghee and make bread crumb like texture . Strain through a strainer .

Ready .


10 responses to “Balushai

  1. This is very different from the balushahi we make in India, but looks delicious. 🙂

  2. Balushahi is one of my favorite sweets , this is a must try recipe. Thanks for sharing the recipe.

  3. I love balushai. But apu do you have any recipe for khoya/mawa?? I cannot get it here in the Netherlands! 😦

  4. oops!! I posted my previous comment before reading the whole thread 😛 Guess I panicked 😉

  5. apu when putting in syrup…is it should be still cooking or turn off the heat.

  6. mine fell apart while frying and i used the exact same measurement and used 3 tbspnof yoghurt and fried in low heat, my mawa came out of the sweets when frying, any suggestion what i maybe doing wrong?

    • Khadiza Apu, mine fell apart too:-( Can’t understand what’s wrong. Apu, Tomar tbl spoon n cup Koto ml er?

      • I think the dough is too dry .. the dough must not be loose .. if you think the dough is not sticking together if pressed by your palm into your fist , then add some more yogurt or water . 🙂

  7. I am a big fan of your recipes, u make everything look like so simple yet relishing..kudos ♡

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