Badusha is a classic Indian sweet prepared during Diwali and other special occasions. It is known as Balushahi in the North and referred as Badhusha in the South. Typically they look like glazed donuts but made the Indian way- small flattened dough balls deep fried and soaked in warm sugar syrup… making it crispy golden on the outside with soft, juicy and sweet center.
Badusha is usually made during Deepavali time, I have also seen them made during marriage ceremonies too. It looked as if its just a simple one to make when it was made by others…. but after marriage when I get to try it, had so many flops 🙄 Well now I have mastered it a bit after many trial & error….and can make decent badushas! Oh yes, it was approved by all the master critics at home 😉 So, here is the recipe….. do read the notes before attempting!
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| Ingredients for the Dough | |
| Maida | 1 cup |
| Ghee (melted) | 1 tablespoon |
| Oil | 1 tablespoon |
| Curd | 1 tablespoon |
| Salt | a pinch |
| Sugar | 1/2 teaspoon |
| Cooking Soda | 1/8 teaspoon |
| Water | 1/4 cup (exact measure) |
| Pistachios (chopped) | a few for decorations |
| Oil | 2 cups (for deep frying) |
| Ingredients for the Sugar Syrup | |
| Sugar | 1/2 cup |
| Water (just enough to cover the sugar about…) | 3/4 cup |
| Lemon juice | 1/2 teaspoon |
| Cardamom powder | a pinch |
In a wide bowl, combine lightly melted ghee, cooking soda, sugar, salt, curd and oil.
Use a spoon to mix or whisk to make a frothy paste.
Add in the maida / all purpose flour(bleached) to the paste.
Mix well to bring it to a crumbly texture.
Now slowly add water and start to knead.
Make a soft pliable dough. Do not knead too much nor make it too smooth.
Cover with a cloth or plate and let it rest for 30 minutes.
Divide the dough into lemon size balls and keep them ready for shaping.
You can shape them in two ways. Here is the first one which is the easiest – roll the ball between your hands in a circular motion and press in the center to make a deep dent.
The second method is to pinch the ball from one side and start folding inwards to make a decorative rim.
Repeat the process until you finish all the dough balls. The dough will have rugged appearance which is good as those cracks helps to absorb more syrup and also will yield flaky badushas. Keep them covered all the time to avoid drying. Now lets start the sugar syrup on one side of the stove.
Heat sugar and water in a kadai.
The sugar will melt and starts to bubble intially.
Then it will start to bubble vigorously, now check for string consistency.
Take a little syrup from the ladle and check for string consistency. Press the syrup back and forth using your forefinger and thumb and see if forms a fine thread as shown. Immediately switch off and add lemon juice to it. (adding lemon juice to syrup stops further crystallization) Keep it ready and start heating oil in a kadai.
Heat oil and check its temperature before start frying. Pinch a little dough in the hot oil and see if its swings right up, then you have right oil temperature. If it sinks then the oil is not hot enough. If it burns then the oil is too hot.
When the oil is all ready, drop the badusha in it and immediately bring the flame to the lowest setting possible. (Fry them in batches, depending on the size of your kadai. Fry them over very low flame. This is the key to yield good badusha, never rush it will make the outer covering cook faster the dough will be under cooked inside)
Keep frying and flip once to cook both sides evenly. The bubbles will slowly settle and the outer covering will yield a golden biscuit color. (takes about 6- 7 minutes)Again check the oil temperature when you start the second batch.
Once done, remove them using a slotted spoon and immediately dip them in the hot sugar syrup.
Dip them in the syrup and soak for 5 minutes and then line them in a plate to cool. The sugar will crystallize a bit on the crispy outer covering but it will be soft, juicy and flaky on the inside.
Serve once it cools a bit. They stay good for 3-4 days at room temperature.
Notes
- Makes 12 badusha (approx)
- Good for 3-4 days at room temperature, refrigeration can keep for another few days but makes it little hard.
- Melted Ghee should not be too hot, it has to be at room temperature.
- If using All purpose flour, trying using bleached which is less dense compared to unbleached. Maida is highly refined and bleached. (Both are not good for your health but recipe calls for Maida)
- Frying the Badusha at a very low flame is the key to get perfect crispy outer and soft inside. Always check the oil temperature before starting each batch.
- Pinch a little dough in the hot oil and see if its swings right up, then you have right oil temperature. If it sinks and breaks to settle in the bottom then the oil is not hot enough. If it burns then the oil is too hot.
- Always fry them in small batch, too many in one batch will mess the oil temperature and the badusha may break and melt in the oil.
- Sugar syrup – We want one fine thread consistency, anything beyond that stage will crystallize the sugar. Adding lemon juice will help to stop crystallization. Syrup needs to be warm when you add the badusha for them to absorb the syrup. The syrup should be light for the badusha to soak. Do not stir the syrup constantly, it may speed up the crystallization.
- Adding cardamom powder is optional, we at home prefer without it.
- Pistachios are purely for decoration, you may avoid it too.
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