Badusha Recipe

In this article, we will explore the delicious and traditional recipe for making Badusha, a popular Indian sweet treat. This unique recipe combines a soft, flaky texture with a sweet syrup that is sure to satisfy your sweet tooth. Follow along as we take you through the step-by-step process of creating this delectable dessert.

What Is Badusha?

• Badusha, also known as Balushahi, is a popular Indian sweet, often served during special occasions and festivals. The recipe combines all-purpose flour, ghee, yogurt, and a hint of Indian spices to create a succulent and indulgent dessert.
• The dough is deep-fried until golden and then soaked in a fragrant sugar syrup, giving it a unique blend of flavors and textures. With a combination of succulent main ingredients and Indian spices, Badusha is a delightful treat for anyone with a sweet tooth.

Why You'll Love Badusha Recipe?

• Delicious Texture: The badusha has a soft, flaky texture that melts in your mouth, making it a delightful treat for anyone with a sweet tooth.
• Health Benefits: While badusha may not be a health food, it does contain ingredients like yogurt and saffron, which can offer some health benefits. Yogurt provides probiotics for gut health, while saffron is known for its antioxidant properties.
• Authentic Indian Flavor: This traditional Indian sweet is a staple in many festive occasions and celebrations, making it a popular and beloved dessert among both young and old.
• Perfect for Special Occasions: The rich flavor and intricate preparation make badusha a great choice for special occasions and gatherings, impressing your guests with a one-of-a-kind dessert.
• Easy to Make: Despite its complex appearance, badusha is relatively easy to make, allowing you to indulge in a homemade dessert that tastes just as good as those from a bakery.
• Customizable: You can experiment with different flavors and toppings to create your own unique version of badusha, making it a versatile dessert that can be tailored to your preferences.

Ingredients for Badusha Recipe

• All-purpose flour: This ingredient forms the base of the badusha dough, providing the structure and texture for the sweet treat.
• Ghee: Ghee adds richness and a buttery flavor to the badusha, making it more flavorful and aromatic.
• Yogurt: Yogurt helps to tenderize the dough and adds a slight tanginess to the flavor of the badusha.
• Baking soda: Baking soda helps the badusha to rise and gives it a light and airy texture.
• Baking powder: Baking powder is a leavening agent that helps the badusha to expand and become fluffy when fried.
• Sugar: This ingredient is used to make the sweet syrup that the badusha is soaked in after frying, adding sweetness and moisture to the final dessert.

How To Make Badusha?

To make delicious Badusha, follow these simple steps:

• Start by mixing ghee and yogurt until smooth and light. Then, sift all-purpose flour, a pinch of salt, baking soda, and baking powder into the creamed ghee and curd mixture.
• Gradually mix in cold water until a soft dough forms. Cover and let it rest for 10 to 15 minutes.
• In a separate pan, make the sugar syrup by dissolving sugar in water and adding saffron and cardamom powder. Simmer until the syrup becomes sticky.
• Divide the dough into equal parts, roll them into balls with a hole in the center, and fry in hot oil until golden brown.
• After frying, immerse the Badusha in warm sugar syrup and let them soak for 15 minutes.
• Garnish with chopped pistachios and enjoy your homemade Badusha!

Each step is crucial in creating these delectable sweets, from preparing the dough to soaking them in the syrup. Make sure to follow the instructions for the perfect, flavorful experience.

Serving Suggestions

• Accompaniments: Badusha pairs well with a warm cup of chai or a glass of lassi. The sweetness of the badusha complements the flavors of these traditional Indian beverages.
• Fruit Salad: Serving badusha with a side of mixed fruit salad can provide a refreshing contrast to the rich and sweet flavors of the dessert.
• Ice Cream: For a decadent treat, consider serving badusha with a scoop of vanilla ice cream. The combination of warm, flaky badusha with cold, creamy ice cream creates a delightful contrast in texture and temperature.
• Nuts: A small bowl of mixed nuts, such as almonds, cashews, and pistachios, makes for a crunchy and satisfying accompaniment to badusha.
• Yogurt: A dollop of plain yogurt can provide a cool and tangy balance to the sweetness of badusha.
• Fresh Berries: Adding a few fresh berries, such as strawberries or raspberries, can add a pop of color and a burst of freshness to the dessert plate.

Tips for Making Badusha

• Preparation Duration: The preparation for making Badusha takes about 15-20 minutes of active time, and an additional 30 minutes for resting the dough. It's important to plan ahead and allow sufficient time for the dough to rest for the best results.
• Cooking Techniques: When frying the Badusha, it's essential to maintain the oil at a consistent temperature. Start by testing a small piece of dough to ensure the oil is at the right temperature. Fry the Badusha in small batches to avoid overcrowding the pan, allowing them to cook evenly and become golden brown and crispy.
• Importance of Garnishing: Garnishing is a crucial step for enhancing the presentation of your Badusha. Adding chopped pistachios on top not only adds a pop of color but also brings a delicious nutty flavor to the dessert, making it even more visually appealing and flavorful.

Variations for Badusha Recipe

1. Flavor Variations:

• Experiment with different flavors by adding a pinch of nutmeg or cardamom to the dough for an enhanced taste.
• You can also add a few drops of rose water or kewra essence to the sugar syrup for a floral aroma.

2. Fruity Twist:

• Add finely chopped dry fruits like almonds, cashews, or raisins to the dough for a crunchy texture and added sweetness.
• You can also top the badusha with a glaze of fruit jam for a fruity twist.

3. Gluten-Free Option:

• Substitute all-purpose flour with gluten-free flour like almond flour or coconut flour for a healthier alternative.
• Adjust the quantity of water as needed to make a soft dough with the gluten-free flour.

4. Vegan Badusha:

• Replace ghee with vegan butter or vegetable oil for a dairy-free version.
• Use plant-based yogurt instead of regular yogurt to make the dough.

5. Chocolate Badusha:

• Add cocoa powder to the dough and sugar syrup to transform the traditional recipe into a chocolatey delight.
• Garnish with chocolate shavings or sprinkles for an indulgent treat.

6. Savory Badusha:

• Skip the sugar syrup and add savory spices like cumin seeds, black pepper, and chili flakes to the dough for a unique savory twist.
• Serve the savory badusha as a tea-time snack with a spicy dip or chutney.

These variations will allow you to customize the traditional badusha recipe according to your taste preferences and dietary requirements. Don't be afraid to get creative and try out different combinations to create your own signature badusha!

How to Store Badusha

• Storing Badusha: To maintain the freshness of badusha, store them in an airtight container at room temperature. This will help to keep them soft and moist for a longer period of time.
• Proper Storage of Key Ingredients: Ensure that the key ingredients like ghee, curd, and flour are stored properly. Ghee should be kept in a cool, dark place to prevent it from melting, while curd and flour should be stored in the refrigerator to maintain their freshness.
• Avoid Moisture: It's important to keep the badusha away from moisture, as it can lead to spoilage. Make sure the container is completely dry before storing the badusha in it.
• Use Within a Week: Although badusha can be stored for a longer period of time, it's best to consume them within a week to enjoy them at their freshest.
• Reheating Tip: If the badusha start to lose their freshness, you can reheat them in the oven for a few minutes to restore their softness and flavor.
• Make Fresh Batches: To always have the best tasting badusha, consider making fresh batches as needed rather than storing them for extended periods.

Frequently Asked Questions (FAQs)

What can I substitute for ghee in this badusha recipe?

• You can substitute ghee with unsalted butter for a similar flavor and texture in the badusha recipe.

How can I adjust the sweetness of the sugar syrup?

• If you prefer a less sweet badusha, you can reduce the amount of sugar in the syrup by a small amount, and adjust according to your taste preference.

Can I add different flavors to the badusha dough?

• Yes, you can add flavorings such as rose water, vanilla extract, or almond extract to the dough for a different flavor profile.

My badusha turned out too dry, how can I fix this?

• If your badusha turned out dry, try adding a little extra yogurt to the dough to add moisture and prevent it from drying out during the frying process.

Can I make the badusha dough ahead of time?

• Yes, you can prepare the badusha dough ahead of time and refrigerate it for a few hours before frying to save time when you are ready to make the badusha.

How long can I store the badusha?

• The badusha can be stored in an airtight container at room temperature for up to 3-4 days. Be sure to let them cool completely before storing to maintain their texture and flavor.

Recipe Card

Badusha Recipe 2021-04-01 03:29:05

Badusha Recipe

Serves 8
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40

Ingredients

For Badusha:

• 1 cup all-purpose flour
• 2 tbsp (30 grams) ghee
• 30 grams (2 tbsp) yogurt
• a pinch of salt
• a pinch of baking soda
• 1/4 tsp baking powder
• 1/4 cup water or as needed
• enough oil to deep fry

For Sugar Syrup:

• 1 cup (200 grams) sugar
• 1/4 tsp cardamom powder
• few saffron strands
• a few drops lemon juice
• chopped pistachios for garnishing

Instructions

• In a wide bowl, add 30 grams ghee, whisk well until it is smooth and light.
• Then add 30 grams curd, whisk until fluffy and smooth.
• Now place a sieve on the bowl, place 1 cup of all-purpose flour, a pinch of salt, a pinch of baking soda and 1/4 tsp baking powder.
• Sift directly in the creamed ghee and curd mixture.
• Mix the flour gently by using your hand.
• Then sprinkle cold water gradually and begin to mix it. Add 1 tbsp water at a time and mix well until you get a soft dough. Don't knead. Just mix and bring everything together to the dough as shown in the picture.
• Cover and keep it aside for 10 to 15 mins.
• Meanwhile, in a wide pan, add 1 cup of sugar and 1/2 cup of water.
• Place the pan over low heat. Stir well until the sugar dissolved.
• Then add saffron and cardamom powder, mix well.
• Simmer till the syrup becomes sticky or you get 1/2 string consistency or even 1 string consistency.
• Switch off the heat and add few drops of lemon juice to avoid crystallization of sugar.
• Meanwhile, heat a pan with enough oil over low heat.
• Divide the dough into 8 to 9 equal parts. Then roll it gently and lightly between your palms.
• Then make a hole in the center.
• To check the correct temperature of the oil, place a tiny part of the dough into the medium hot oil. It should come up gradually.
• Switch off the heat immediately or transfer the oil pan to the kitchen tabletop and place 4 to 5 badusha into the medium hot oil. (They will expand in oil while frying, so make sure not to overcrowd.)
• After 2 mins, transfer the oil pan to the stove over low heat.
• Fry until light golden brown then turn each badusha, and fry until golden and crisp. It takes a minimum of 12 to 14 mins to depend on the size and the intensity of the heat.
• By using a slotted spoon, remove them from the oil and place them in the kitchen towel to remove the extra oil.
• Note: When the first batch is getting fried, you can make the second batch from the remaining dough and cover and keep them aside.
• After one minute, when the fried badusha are still hot, place them in the warm sugar syrup.
• With a spoon or tongs or spatula turn over each badusha, so that both sides are fully coated with the sugar syrup.
• Let them soak in the syrup for about 15 mins.
• After 15 mins, transfer the badusha to the serving plate. In the same sugar syrup, place the second batch of fried badusha.
• Finally, sprinkle some chopped pistachios all over. Now yummy Badusha is ready to eat.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

In a wide bowl, add 30 grams ghee,

whisk well until it is smooth and light.

Then add 30 grams curd,

whisk until fluffy and smooth.

Now place a sieve on the bowl, place 1 cup of all-purpose flour,
a pinch of salt, a pinch of baking soda and 1/4 tsp baking powder.

Sift directly in the creamed ghee and curd mixture.

Mix the flour gently by using your hand. Then sprinkle cold water gradually
and begin to mix it. Add 1 tbsp water at a time

mix well until you get a soft dough. Don’t knead. Just mix and bring
everything together to the dough as shown in the picture.

Cover and keep it aside for 10 to 15 mins.

Meanwhile, in a wide pan, add 1 cup of sugar and 1/2 cup of water.
Place the pan over low heat. Stir well until the sugar dissolved.

Then add saffron and cardamom powder, mix well.

Simmer till the syrup becomes sticky or you get 1/2 string consistency

or even 1 string consistency.

Switch off the heat and add few drops of lemon juice to avoid crystallization of sugar.

Divide the dough into 8 to 9 equal parts.

Then roll it gently and lightly between your palms. Then make a hole in the center.

Meanwhile, heat a pan with enough oil over low heat. To check the correct temperature of the oil, place a tiny part of the dough into the medium hot oil. It should come up gradually.

Switch off the heat or transfer the oil pan to the kitchen tabletop

place 4 to 5 badusha into the oil. They will expand in oil while frying,
so make sure not to overcrowd.

After 2 mins, transfer the oil pan to the stove over low heat.

Fry until light golden brown then turn over each badusha,

and fry until golden and crisp. It takes a minimum of 12 to 14 mins to depend
on the size and the intensity of the heat.

By using a slotted spoon, remove them from the oil and place them in the kitchen
towel to remove the extra oil. After one minute, when the fried badusha
are still hot, place them in the warm sugar syrup. With a spoon or tongs or spatula turn over each badusha, so that both sides are fully coated with sugar syrup.
Let them soak in the syrup for about 15 mins. After 15 mins, transfer the badusha
to the serving plate.