Badusha is a traditional dessert in South Indian Cuisine. It is famous not only in India but countries such as Nepal and Pakistan. Balushahi is crispy from the outside and soft from inside some thing similar to doughnut. They literally just melt in your mouth when had.
The sweet in prepared in many parts of India during the festival of Diwali. In North India Badusha is called as Balushahi and in Gujarat it is known as Sata.
- 1 and 1/2 cups of Maida
- 1/4 cup of Butter or ghee (melted)
- 1.5 tbsp of Oil
- 2 tbsp of Curd
- 1/2 tsp of Cooking Soda
- 1 tsp of Sugar
- Water as per need
- Oil – for deep frying
- 1/2 cup of Sugar
- 3/4 cup of Water
- Elachi powder – a generous pinch
- 2 – 3 strands of Saffron
- 3/4 tsp of Lemon Juice
- In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Then add maida and mix well, it will look like bread crumbs.
- Then add water little by little to form a soft dough and knead it again proper for 10 mins.
- Divide lemon sized balls and keep aside to rest for 10 mins.
- Start shaping the badushas as the picture given above. But when you shape them the Badushas should be smooth. There should not be cracks for which kneading it to a soft pliable dough is very important because when we fry the Badushas in oil, the cracks would open up big and sometimes they may even start to break.
- Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice (this is to avoid crystallisation).
- Simultaneously while making the sugar syrup itself you can start frying the Badushas .
- Heat oil in a kadai – check by adding a pinch of the batter if it rises immediately then oil is correctly heated. Now add some Badushas and immediately switch off the stove. Let the Badushas get cooked in the preheated oil. When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame and fry until golden brown. Follow the same procedure for frying the remaining Badushas.
- Drain it in tissue then add it to the prepared sugar syrup immediately.
- Dip well on both sides, keep immersed for 2 mins then transfer it to a tray with butter paper/silver foil.
The shape of the can be different as per the wish but see that it is cooked up properly from inside. Frying style is very important for perfect Badushas and the consistency of sugar syrup is also very much important.
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