BADUSHA

Badusha is a traditional and a popular dessert of India. It is a deep-fried dessert made from maida, ghee and yoghurt, which is then soaked in sugar syrup.

Badusha is most commonly made during festivals and special occasions. It is especially popular in South India during diwali. In South India it is known as Badusha whereas, in North India it is known as Balushahi.

Badusha has a crispy and flaky outer layer with a soft, slightly layered interior, giving it a unique texture. It is usually garnished with roasted and chopped nuts like cashews, almonds and pistachio.

ABOUT THE RECIPE:

This is a traditional recipe that we’ve been making in our family for generations. Badusha can also be served without any garnishing, but traditionally we either use roasted and chopped nuts or coloured coconut flakes.

The recipe in this blog makes around 25 to 30 medium sized badusha. It can be stored at room temperature for about 1 week.

INGREDIENTS FOR BADUSHA:

FOR SUGAR SYRUP:

• SUGAR – 2.5 CUP
• WATER – 1 CUP
• CARDAMOM POWDER – 1/2 TSP
• FOOD COLOR (ORANGE) – 2 DROPS
• LEMON JUICE – 2 DROPS

FOR BADUSHA:

• MAIDA – 2.5 CUP
• CURD – 2 TBSP
• SUGAR – 2 TBSP
• GHEE – 1/2 CUP
• SALT – 1 PINCH
• BAKING SODA – 1/2 TSP
• OIL – FOR FRYING

HOW TO MAKE BADUSHA:

• Sieve the flour and add it to a large mixing bowl.

• To the flour, add the curd, ghee, sugar, salt and baking soda.

• Mix it well. The mixture must be soft and should hold its shape.

• Now add little water at a time and mix it to a soft dough.

• Let it rest for 15 minutes.

• Meanwhile roast cashews, almonds and pistachio and chop them into small pieces.

• After 15 minutes, add 2.5 cups of sugar and 1 cup of water to a pot.

• Turn on the flame and let it boil. Add 1/2 tsp of cardamom powder to it.

• Boil it until it comes to a syrup consistency.

• Once it reaches the syrup consistency, turn off the flame. Add 2 drops of orange food color to it.

• Mix it well. Add 2 drops of lemon juice to it. This might help to prevent crystallization of sugar syrup.

• Heat a kadai and add around 1 litre of oil to it.

• Meanwhile, take a small portion of the dough, roll it and press it gently. With a single finger gently press in the middle. Do not make a hole.
• Repeat the process with all the dough. Keep them ready for frying.

• Keep the flame at medium-low and the oil shouldn’t be too hot. Once the oil is heated, add one at a time to the oil.

• It stays down and raises to the top once it gets cooked.

• Fry them until it turns golden brown in color.

• Once it turns golden brown in color, filter the oil and transfer the fried badusha to the prepared sugar syrup.
• Leave them in the sugar syrup for about 15 to 20 minutes. It should soak in the sugar syrup completely.

• After 15 minutes, remove it from the syrup and transfer it to a plate.

• Add the chopped nuts as a garnishing (optional).

YUMMY AND DELICIOUS BADUSHA IS READY.

TRADITIONALLY, WE SERVE SWEETS ALONG WITH FEAST.

I HAD BADUSHA WITH A NON VEGETARIAN FEAST ON A BANANA LEAF, ALONG WITH CHICKEN BIRYANI, CHICKEN PAKORA, BIRYANI KATHIRIKAI, ONION RAITA AND BOILED EGG.

PRO TIPS:

• Always sieve the flour to prevent any lumps.
• The dough has to be soft and not hard.
• Adding 2 drops of lemon juice prevents the sugar syrup from crystallization.
• Adding food color to the sugar syrup is optional.
• The sugar syrup has to be hot while adding the fried badusha. This helps the badusha to soak up the sugar syrup easily.
• It is totally fine, if it has cracks on it. This might help the badusha to soak up the sugar syrup easily.
• The flame should be low and the oil shouldn’t be too hot while frying the badusha.
• Fry it until it turns golden brown in color. Do not overcook.
• The badusha should be soaked in the sugar syrup for 15 minutes. Soaking it for a long time might make it soggy, and soaking it for a shorter time might make it dry.
• Adding nuts as garnishing is optional.

NOTE:

The color of the badusha looks little dark when removed from the sugar syrup, and lightens a bit with time. Also, it can be stored at room temperature for about 1 week.

BADUSHA

Recipe by foodpassion1513Course: Uncategorized

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

300

kcal

Badusha is a traditional and a popular dessert of India. It is a deep-fried dessert made from maida, ghee and yoghurt, which is then soaked in sugar syrup.
Badusha is most commonly made during festivals and special occasions. It is especially popular in South India during diwali. It is known as Badusha in South India whereas, in North India it is known as Balushahi.
Badusha has a crispy and flaky outer layer with a soft, slightly layered interior, giving it a unique texture. It is usually garnished with roasted and chopped nuts like cashews, almonds and pistachio.

Ingredients

• FOR SUGAR SYRUP:

• SUGAR – 2.5 CUP

• WATER – 1 CUP

• CARDAMOM POWDER – 1/2 TSP

• FOOD COLOR (ORANGE) – 2 DROPS

• LEMON JUICE – 2 DROPS

• FOR BADUSHA:

• MAIDA – 2.5 CUP

• CURD – 2 TBSP

• SUGAR – 2 TBSP

• GHEE – 1/2 CUP

• SALT – 1 PINCH

• BAKING SODA – 1/2 TSP

• OIL – FOR FRYING

Directions

• Sieve the flour and add it to a large mixing bowl.
• To the flour, add the curd, ghee, sugar, salt and baking soda.
• Mix it well. The mixture must be soft and should hold its shape.
• Now add little water at a time and mix it to a soft dough.
• Let it rest for 15 minutes.
• Meanwhile roast cashews, almonds and pistachio and chop them into small pieces.
• After 15 minutes, add 2.5 cups of sugar and 1 cup of water to a pot.
• Turn on the flame and let it boil. Add 1/2 tsp of cardamom powder to it.
• Boil it until it comes to a syrup consistency.
• Once it reaches the syrup consistency, turn off the flame. Add 2 drops of orange food color to it.
• Mix it well. Add 2 drops of lemon juice to it. This might help to prevent crystallization of sugar syrup.
• Heat a kadai and add around 1 litre of oil to it.
• Meanwhile, take a small portion of the dough, roll it and press it gently. With a single finger gently press in the middle. Do not make a hole.
• Repeat the process with all the dough. Keep them ready for frying.
• Keep the flame at medium-low and the oil shouldn’t be too hot. Once the oil is heated, add one at a time to the oil.
• It stays down and raises to the top once it gets cooked.
• Fry them until it turns golden brown in color.
• Once it turns golden brown in color, filter the oil and transfer the fried badusha to the prepared sugar syrup.
• Leave them in the sugar syrup for about 15 to 20 minutes. It should soak in the sugar syrup completely.
• After 15 minutes, remove it from the syrup and transfer it to a plate.
• Add the chopped nuts as a garnishing(optional).
• YUMMY AND DELICIOUS BADUSHA IS READY.

Notes

• PRO TIPS:
  Always sieve the flour to prevent any lumps.
  The dough has to be soft and not hard.
  Adding 2 drops of lemon juice prevents the sugar syrup from crystallization.
  Adding food color to the sugar syrup is optional.
  The sugar syrup has to be hot while adding the fried badusha. This helps the badusha to soak up the sugar syrup easily.
  It is totally fine, if it has cracks on it. This might help the badusha to soak up the sugar syrup easily.
  The flame should be low and the oil shouldn’t be too hot while frying the badusha.
  Fry it until it turns golden brown in color. Do not overcook.
  The badusha should be soaked in the sugar syrup for 15 minutes. Soaking it for a long time might make it soggy, and soaking it for a shorter time might make it dry.
  Adding nuts as garnishing is optional.
  
• NOTE:
  The color of the badusha looks little dark when removed from the sugar syrup, and lightens a bit with time. Also, it can be stored at room temperature for about 1 week.