Badusha Recipe

Badusha Recipe with step-by-step photos. Badusha is a classic Indian sweet that is perfect for all of you sweet-tooths out there who are looking for a new and interesting dessert recipe for your festive dinner plates! In South India, it is called Badusha and in North India, it is known as Balushahi. It has a strong resemblance to the glazed donuts but varies with its layered texture and crunchy taste. The outside is crisp and the inside is so soft and slightly flaky. Preparation of Badusha is tricky. But I’ll break it down for you. So friends enjoy making this Badusha for Easter, Tamil New Year or Diwali!

Furthermore, I would like to share some tips to make a perfect Badusha. Firstly,  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 like chapati. Just mix and bring everything together to the dough.

Secondly, while frying, make sure the flame is in 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. Immediately, switch off the heat or transfer the oil pan to the kitchen tabletop and 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 turns 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.

Finally, the consistency of sugar syrup defines the texture of Badusha. Cook till the syrup becomes sticky or you get 1/2 string consistency or even 1 string consistency.

Lastly, you may also like my other Diwali sweets and savories recipes like Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

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

• 1 cup all-purpose flour
• 2 tbsp (30 grams) ghee
• 30 grams (2 tbsp) yogurt
• a pinch salt
• a pinch baking soda
• 1/4 tsp baking powder
• 1/4 cup or as needed water
• enough to deep fry oil
• 1 cup (200 grams) sugar
• 1/4 tsp cardamom powder
• few saffron strands
• a few drops lemon juice
• for garnishing chopped pistachios

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

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.