Badusha, a popular Indian sweet which is flaky, puffy, round shaped, golden colored sweetmeat that is popularly known as Badusha in the South and Balushahi in the North. These are Indian style doughnuts that are a treat to eat. This classic Indian sweet has an amazing texture with a crisp outer layer and a soft, juicy interior.
Badusha are balushahis are made of maida flour, Ghee, curd/yogurt and deep-fried in oil/clarified butter and then dipped in cardamom flavored sugar syrup. Making a right depression in the center of rolled out balls and frying them over medium flame will attain that even cooking and perfect golden color. I have learnt this recipe from my mother and it turned out quite well when I tried on my own.
Badusha or Balushahi is a common favorite Indian confectionary found in many mithai shops across India. In Telangana, these marks the presence in wedding celebrations, parties, Saare / Odibiyyam / Vadibiyyam – A huge celebration of mother and married daughter’s inimitable bond and many more festive celebrations. Although I’m not a huge fan of sugary desserts my husband is very fond of these badusha and living far away from home, I do wanted make these for him on this festive occasion of Diwali. I hope you love these as much as we did.
Checkout more festive food and diwali special treats.
Palm jaggery whole wheat biscuits
BADUSHA
Ingredients
- 1½ cups Maida / All purpose flour
- 2 tbsp Ghee/Clarified butter
- 3 tbsp Curd/Yogurt
- 2-3 tbsp Cool filtered water
- 1 pinch salt
- ½ tsp Baking soda
For sugar syrup
- 1 cup Sugar
- ½ cup Water
- 3 pods Cardamom
Instructions
Making the dough
- In a mixing bowl add ghee and whisk until it's light and fluffy. Now add chilled curd/yogurt and give it a good whisk until it's creamy and lump free.
- Now in another mixing bowl add maida, baking soda, salt and mix until everything is well incorporated.
- Gently pour the ghee and curd mixture, mix it gently with a spatula or by hand.
- Sprinkle some cold filtered water in parts and begin to mix it. Mix everything and make a smooth and soft dough.
- Cover and rest the dough for an hour.
Make sugar syrup
- Heat a wide saucepan add sugar, water and let the sugar completely dissolve on a medium heat.
- Now add in 3 crushed cardamom pods, and reduce the flame to low heat.
- Simmer the sugar syrup on a low to medium-low flame. You can add some drops of lemon juice to avoid crystallization.
- When the sugar syrup becomes sticky or you get ½ string consistency in the syrup turn off the flame.
Making badusha
- Heat a kadai/wok and add oil/ghee for deep frying the badusha. Let the oil come to smoking hot point and reduce the heat later to medium flame.
- Now take the rested dough, divide the dough into equal parts I made 10 badusha with above measurements.
- Roll the dough into a ball, make a well kind of impression in the center and place them aside on a plate. Repeat for the remaining dough.
- Now gradually drop the rolled badusha into hot oil and fry them on a medium flame. Fry the badusha on both sides till golden brown, and do not overcook.
- Then remove on a paper towel and let them cool for 1-2 minutes.
- Warm the prepared sugar syrup on low flame, and later add fried Badushas in sugar syrup, use a spoon and allow it to sink inside the syrup and until it's evenly coated.
- Let the badushas soak in the sugar syrup for 4-5 mins, and later place them on a wire rack or plate.
- Serve badusha topped with chopped nuts. Store them in an airtight container for 4-5 days.
Notes
- Do not knead the dough too much or more than 2 minutes. It will make the badusha hard and tight.
- Always fry Badusha on low-medium flame, till they get a golden shade evenly.
- Add badusha only in warm sugar syrup.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
