Is your mouthwatering seeing the Badusha pictures....mine sure is!!! This traditional Indian Sweet is served in marriages, special functions and Diwali across India. It is a delicate sweet that is crispy on the outside and flaky inside.
Some of you might relate to eating Badusha in your relative's marriage, and if it is your closest one that is getting hitched ...then you would have had the priviledge of a whole 'box' of them!!!
Having tempted you so much, I will now share the recipe with you all.
Do try this Diwali and you are going to bring more smiles!!! Nothing to beat home made traditional Sweets !!
Badusha | Balushahi :
Preparation time : 30 minutes
Cooking time : 15 minutes
Yield : 6 medium size Badusha
Storage : 6 to 7 days
1 cup = 250 ml
1/2 cup Maida /All Purpose Flour
1/4 teaspoon Baking Powder
A Pinch of Baking soda
4 to 5 teaspoon ghee
1/4 Cup Milk ( add extra if required ,add little by little to make a stiff dough)
Oil + Ghee for frying
For the sugar syrup :
1 Cup Sugar
3/4 cup water
2 to 3 drops Rose essence
1 teaspoon lemon juice
For Garnish :
Sliced or powdered pistachios(optional)
1. Mix maida with baking powder, baking soda. Add Ghee and mix well. The flour will look like sand. Now add Milk little by little and gently form a stiff dough. Do not knead at all. Just mix well to make a dough. Cover with a cling film or a damp cloth for 20 to 30 minutes.
2. The dough is now softer. It will have some cracks. But do not knead to make it smooth. Just gently mix and divide the dough into smaller portions.
3. Gently roll each portion, flatten it a little and make a deep impression in the centre . You can even a hole and it will look exactly like doughnuts. Shape all the pieces .
4. The Badusha tastes best if fried in Ghee. But I have used half refined oil and half ghee to fry them and it tasted simply delicious.
5. The success to soft and yummy badusha lies in the slow frying of the badusha. The oil should not be hot when you drop them in oil. It should be warm and the gas should be in 'low flame' through out the frying process.
6. When one side of the Badusha turns golden, turn and fry the other side. Drain the Badushas from Oil and drop them in hot sugar syrup.
7. For the sugar syrup, add the sugar and water in a heavy bottom pan. Let the sugar boil add lemon juice and let it come to a one string consistency. Add rose essence ,stir and switch off. If the syrup is too thick, you can add a tablespoon of hot water and heat the syrup.
8. Let the Badusha soak in sugar syrup for 20 minutes.
9. Transfer the Badusha to another container, you can pour the extra sugar syrup on the them for soaking. It tastes superb the next day. Garnish according to taste.
I have shared all tips along with the steps. But some points are important..so repeating again.
1. Do not Knead at all, just mix to make a stiff dough. Resting the dough is important.
2. Fry in low flame.
3. Fry them till they are browned on both the sides.
4. The badusha will increase in size , so shape them accordingly.
5. Shape all badushas and then start frying.
6. I have given measurements to make a small batch. You can double or triple the recipe.
7. Add milk little by little as the milk measurements will change according to the quality of Ghee and Flour used.
Have a Joyous festival and Happy Cooking!!