Best Badusha Recipe | Balushahi Sweet | How to mak Badusha at home
Best Badusha recipe step by step with perfect measurements to prepare traditional sweet Badusha/Balushahi with flaky texture that has a crispy outer layer & juicy interior.
Ingredients
- 1 Cup Maida all purpose flour
- 1/2 tsp Baking powder
- Pinch of Cooking Soda
- Pinch of Salt
- 1 tbsp Curd
- 1/4 Cup Butter/Ghee melted
- 1 tbsp Hot Oil
- Required Water
For Sugar Syrup:
- 1 Cup Sugar
- 1/2 Cup Water
- 1 tsp Lemon juice
- 1 tsp Cardamom Powder
For Deep Frying:
- Required Oil to Deep Fry
Instructions
Preparing Dough:
- Sieve together flour, salt, cooking soda and baking powder in a wide bowl.
- Add the curd, melted butter (ghee) and oil.
- Using your fingers mix until you have a grainy mix.
- Slowly add little water and make a soft and pliable dough.
- Leave aside covered for 20 minutes.
Making Sugar Syrup:
- Prepare the syrup of 1 string consistency and keep it warm.
- Add lemon juice and cardamom powder.
Shaping Badusha:
- Knead gently (see pictorial steps above).
- Divide the dough into small balls, roll in between palms, flatten the balls and make a depression in the centre using your thumb.
Deep-frying & Soaking Badusha:
- Heat oil in a deep pan over medium heat till hot.
- Once oil is hot enough, turn off the heat and slowly slide in 4 to 5 badushas.
- When the badushas rise up in the oil, turn on the heat again & fry.
- Cook on both sides, fry until golden brown. & remove from oil.
- Add them to the sugar syrup, soak for 5 minutes and remove to a plate.
- Store badushas in an air tight container. They stay fresh for at least 3 to 4 days at room temperature or refrigerate for longer shelf life.
Recipe Video
Notes
- At any point of time, do not knead the dough too hard. Just bring together and combine to form a dough without applying pressure.
- Turning off the heat while adding badushas into oil is the key to achieve that flaky texture.
- Sugar syrup must be of one string consistency.
- The sugar syrup on badusha will crystallize and become thick as badusha cools down. The trick to avoid this is to add the lemon juice to the syrup.
- Cook the badushas slowly over low heat to light brown colour. If you try to cook them on high heat, they will remain uncooked from inside.
- Do not overcook them to a darker golden shade.
- Never apply force while rolling the dough balls to get a smooth outer surface. I tried to make a few of the smooth version, but I must say that they did not absorb the sugar syrup completely. Deep inside, they were still dry.