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How to make Balushahi | Food Diaries | Masala TV Show | Zarnak Sidhwa

A traditional dish that will make your day more sweeter. Enjoy!

Watch this Masala TV video to learn how to make Balushahi and Condensed Milk Suji Halwa . This show of Food Diaries with Chef Zarnak Sidhwa aired on 8 October 2019.

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Flour 350 gm
Clarified butter 100 gm
Baking soda ¼ tsp
Salt a pinch
Boiling water 75 ml
Oil for deep frying
Ingredients for Sugar Syrup:
Sugar 400 gm
Water 250 ml
Lemon juice 3-5 drops
Saffron few strands

Mix the flour, clarified butter, baking soda and salt well, knead to soft dough, adding boiling water, a little at a time. Shape into balls, flatten a bit and press the centre with your thumb. Heat oil and fry first on medium flame then low, till well cooked.
For sugar syrup heat sugar and water and bring to a boil. Boil till a one-thread consistency is reached. Add lemon juice that will ensure the syrup clears out. Add a few saffron strands; take the vessel off from the stove. Soak the balushahis in it for 5-10 minutes. Strain out of the syrup. Serve.

Condensed Milk Suji Halwa:
Semolina ¼ kg
Clarified butter 150 gm
Condensed milk 1 tin
Sugar ¼ - ½ cup
Saffron few strands
Milk 1½ - 2 liters
Vanilla essence ¼ tsp
Cashews, almonds, pistachios handful
Butter 2 tbsp

In a pan heat the butter, fry the cashew nuts, slivered almonds and pistachios, till they turn light golden. Drain the nuts from the butter and keep them aside. Take ½ cup hot milk, add the saffron, and allow the saffron to seep. Heat ghee, add the semolina and roast on medium low heat till it’s well roasted (it should not change color). Add the milk gradually to the roasted semolina. Ensure that there are no lumps. Add the saffron milk. Add the condensed milk and stir well. Add the vanilla essence, remove from heat. Serve garnished with fried nuts and serve.

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