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BADUSHA

A delicious Indian style doughnuts which crispy on the outside, soft and juicy on the inside.
Prep Time15 minutes
Cook Time20 minutes
Resting time1 hour
Course: Dessert
Cuisine: Indian
Keyword: Festive food, Indian sweets
Servings: 10 Badusha
Author: Shravani Abhishek

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.