Balah Sham

Flour- 275 gram
Butter- 50 gram
Lemon Juice- 50 gram
Eggs (whole) – 5
Sugar Syrup (concentrated) – 1 litre
Water- 200 ml
Soybean oil- 1 litre

Boil the butter and lemon juice in water. Beat the mixture for several minutes. Keep adding eggs and mix it thoroughly. Use a piping nozzle to take drops of the battered mixture and dip them in hot oil to deep fry. Once fried, dip them in sugar syrup and serve.


Semolina- 1 kg
Sugar- 1 kg
Grated Coconut- 200 grams
Baking Powder- 20 grams
Milk- 1 litre
Sugar Syrup- 2 litre

BMix semolina, sugar, coconut, baking powder and milk into a batter and heat it at 180 degree Celsius. Add 2 litre of the sugar syrup and let it cool. Serve once it cooled down.


Flour- 1 kg
Yeast- 15 grams
Salt- 10 grams
Black Cumin Seeds- 15 grams
Water- As per needed
Sugar Syrup (Concentrated)- 2 litre
Soybean Oil- 1 litre

Mix the flour, yeast, salt, seeds and water until it turns into a cake like batter. Use a teaspoon to make droplets of the mixture. Heat the oil to 180 degree Celsius and put the droplets in it to deep fry. Once they turn brown, dip them in sugar syrup. Let it cool down before serving.


Flour- 1 Kg
Milk- 1.5 litre
Rose Water- 20 grams
Sugar- 50 grams
Cheese Cream- 200 grams
Sugar syrup (Concentrated)- 1 litre
Soybean Oil- 1 litre
Yeast- 10 grams

Mix the flour, sugar, yeast and rose water into a cake like batter. Make several small, round shaped disks of 3 inch thickness out of the mixture. Fill them with cheese cream and fold them in half moon shapes. Use a frying pan to deep fry them. Dip them in sugar syrup and let it cool before serving.

*Recipes and photographs from Radisson Blu Dhaka Water Garden