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.
- 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
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.
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.
- 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.