Balushahi is a traditional dessert in India, Nepal and Bangladesh. It is similar to glazed doughnut but differs in taste and texture. Badusha is one of my favorite sweets from childhood as it is not very sweet. This is my first try in making badusha and to my surprise it came out too good. It is soft inside, crispy outside and mild in sweetness. I always like it with sugar coated outside. I am in idea of trying all possible sweet recipes for this diwali to add to my collection. Badusha is a special diwali sweet and I wanted to do it first. Initially I thought of preparing with wheat flour then found only one cup of maida lying in shelf for a long time, also don’t want to take risk with badusha as the consistency is very important. So prepared it with all purpose flour and it turned out to be super moist and flaky.
Total time required : 45 minutes
No. Of serving : 10
- All purpose flour – 1 cup
- Ghee – 1/4 cup
- Curd – 2 tbsp
- Baking soda – pinch
- Water – as required to make dough
FOR SUGAR SYRUP:
- Sugar – 1 cup
- Water – just enough to immerse sugar
- Lemon juice – 1/4 tsp
- Saffron – pinch
1. Take melted ghee, baking soda and curd in a mixing bowl. Whisk well until it gets combined.
2. Sift flour to the bowl with ghee mixture and mix well to make it crumbly.
3. Add water little by little and knead into smooth dough with hands. Knead well for ten minutes and keep aside for 15 minutes.
4. Meanwhile, prepare sugar syrup by boiling sugar and required water until it reaches one string consistency. A thin string has to be formed when we rub a drop of syrup between thumb and fore finger.
5. Then add lemon juice and saffron to sugar syrup. Mix and remove from flame.
6. Take small ball out of dough, pinch the edges and fold it inwards to make design or simply take smooth ball and make a dent at center.
7. Heat oil in pan for deep frying and check it by dropping little piece to oil. It has to rise immediately to top. This is the right stage.
8. Drop 4-5 badusha slowly to oil and switch off the flame. Let it get cooked in preheated oil. This is important to get flaky badusha.
9. The badusha would rise to top and stop bubbling at one stage, then again switch on the stove and keep it in lowest flame as possible. Fry until for 10-12 minutes until it turns golden brown and cooked.
10. Drain oil in kitchen tissues and drop into warm sugar syrup. Let it be dunked until the next batch of badusha gets prepared.
11. Remove from syrup and place it in serving plate. Enjoy it after cooled. I feel it tastes really good the other day.
- Badusha remains good for 4-5 days at room temperature. No need to refrigerate.
- Do not add more than the mentioned quantity of soda and ghee or curd, as badusha will get dissolved after dropping into oil.
- Cooking completely in low flame is important and do not increase the flame at any point.