Badusha/Balushahi, a delicious indian sweet made from the all purpose flour. It's an Indian version of glazed doughnut(For western donuts, check out this recipe) with flaky texture inside.
Compared to other indian sweets, Badusha has a very mild sweet with rich buttery flavor, that's the main reason for me to like it so much, you can eat few badusha without overpowering the sweet taste(or simply we say "thigatamal" in tamil). As far as I remember, we used to buy Badusha from the sweet stalls only, never tried to make it at home while growing up.
But after marriage, since we move a lot, i had started to make all kinds of sweet at home. Now here in US where i live now, it's hard to find fresh indian sweets, mostly they are old and even the taste is also not good or else you would get that "Haldigram" kind of packed sweets which i hate like anything.
So if at all i crave for some indian sweets, there is no way other than making on my own. Sometimes I felt like unless we moved to the US, I would never get this much interest in cooking.
Ok, now coming to the badusha recipe, i had tried this sweet quite a few times already and it turned out delicious every "SINGLE" time. The texture and the taste of this badusha is just like how you get it in sweet stalls, the mild white sugar coating on the outside and the buttery flaky inside, literally melt in your mouth.
I personally like badusha on the next day than the day it 's prepared. Give it a good rest time for better taste & flavor. So what are you waiting for?? Try this badusha for this deepavali and treat your friends and family. Before checking out the recipe, do give a read on FAQ if you're a beginner in making this sweet.
Why doesn't my badusha have that flaky texture inside ?
There are few things to be taken care for flaky inside
- Make sure not to knead the dough. Over kneading develops the gluten hence the flaky texture gets lost.
- Don't reduce the amount of fat used in this recipe
- Make sure to cook on low flame for a longer time.
If you follow these steps religiously, i'm confident that you will get super flaky badusha.
Why doesn't my badusha have that white sugar coating ?
First the sugar syrup consistency is important to get that white coating on outside, so make sure to get that single string consistency. Second, let it cool down completely.
How to store and how long it stays well ?
Once it cools down completely, it can be stored in any air tight/normal container at room temperature. It stays well for a week to 10 days at room temperature. You can refrigerate them if you want to store for longer days.
Badusha | Balushahi | Diwali Sweet
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 10
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Maida - 1 cup
Butter - 3 tbsp
Oil - 1 tbsp
Baking soda - a big pinch
Salt - a pinch
Sugar - 1 tsp
Curd - 1 tsp
Oil - for frying
For sugar syrup
Sugar - 1/2 cup
Water - just enough to immerse the sugar
Cardamom - 2
Saffron - few strands
Lemon juice - 1 tsp
Maida - 1 cup
Butter - 3 tbsp
Oil - 1 tbsp
Baking soda - a big pinch
Salt - a pinch
Sugar - 1 tsp
Curd - 1 tsp
Oil - for frying
For sugar syrup
Sugar - 1/2 cup
Water - just enough to immerse the sugar
Cardamom - 2
Saffron - few strands
Lemon juice - 1 tsp
Melt the butter and add into the bowl along with oil, baking soda, sugar & curd.
Whisk all together until it's slightly foamy, then add the flour and mix it well with your hand.
Then add water little by little and form a soft dough. Knead the dough for 3-4 mins or until it's smooth on the surface without any cracks. Cover it with lid and leave it aside for few mins, next for the sugar syrup, add the sugar and water in a bowl and bring into boil.
Once the sugar syrup reaches one string consistency(take a little bit of sugar syrup between thumb and fore finger and move the fingers apart slowly, it should form a single string in between your fingers), switch off the flame and squeeze the lemon juice immediately.
Next add the powdered cardamom and saffron into the sugar syrup, mix it well and leave it aside. Now take the dough and form a 10 equal sized balls.Take a ball and make a dent in the middle with your fore finger.
Do the same for all the dough. Heat the oil for frying, add the badusha dough gently.
Cook till it becomes golden brown on both sides, remove from oil, drain it in paper for few secs and them immediately put it in sugar syrup.
Coat both sides of badusha with sugar syrup well and then remove it on the plate to dry completely. 
Tasty and flaky badusha is ready. For more diwali sweets and snacks, check out my collections
Related:How to make crispy & juicy jalebi
- Once the oil is heated, keep the flame in low for entire cooking, it helps to make sure that the inside is well cooked and have that wonderful texture inside.
- To check the oil temperature, add a pinch of dough, it should come up slowly, that's the correct temperature to fry the badusha.
- If the sugar syrup crystalizes in between, reheat it for few secs until it becomes runny and then add the badusha.
- Let the badusha soak in sugar syrup for 1-2 mins.
- Soak the badusha in sugar syrup as batches for easy absorbing.
How much water did you add to the flour mixture while kneading the dough
ReplyDeleteFor the dough, add water little by little to form soft & non-sticky dough. It would be 3 tbsp to 1/4 cup of water approximately.
Deletealso how much water do you need to make the sugar syrup
ReplyDeleteFor sugar syrup, add just enough water to immerse the sugar. It would be 1/4 cup of water approximately.
DeleteFollowed your recipe to the t. My badusha disintegrated as soon as I dropped them in the oil. Why?
ReplyDeleteSorry that you couldn't get the expected result. Too much butter or soda would result in disintegrated badusha when dropped in oil. Add more flour to the dough, knead again and fry. It prevents the disintegration.
Delete