Badusha Recipe | Balushahi Recipe | Badusha sweet | Balushahi | Best Badusha Recipe | How To Make badhusha | traditional Diwali sweet Badusha is a very popular Indian sweet, it is super easy to make and tastes delicious.
What is badusha?
It is a traditional Indian sweet recipe, Sweet is popular in south Indian cuisine as badusha or badhusha or baadhusha or badushah and north Indian cuisine as balushahi. Look wise badusha resembles glazed doughnuts/donuts but taste and texture vary. Traditional badhusha is prepared with maida. Next to poli variety, badusha is my other favorite maida-based sweet recipe.
How to make perfect traditional badhusha?
When it comes to the best badusha recipe we need to follow a few tips and tricks. First is the dough, the second is frying badusha and the third is sugar syrup. If we get everything right, we can make tasty balushahi
How to knead the dough for badhusha?
For best baadhusha texture always knead the dough gently, avoid over kneading. Knead dough results in hard dense badusha and you might lose the layers. Make sure The prepared baadhusha dough is soft and smooth without any cracks. The dough should not be dry or crumbly. knead the dough gently like gulab jamun.
Rolling and flattening badhusha
After proper kneading always covers the dough with a damp cloth to prevent them from drying. It is important to give at least 15 minutes of resting time to the balushahi dough. After 15 minutes pinch the small position of the dough with light hands, gently roll the dough to a smooth crack-free ball in between your palms. Flatten and make a dent. After making each baadhusha always cover with a damp cloth till frying to avoid the dough from getting dry.
Sugar syrup consistency for Badusha
Sugar syrup is yet another key element for perfect balushahi. Having sweettooth I prefer a 1:2 water to sugar ratio you can adjust the sugar according to your sweetness. For traditional sugar-glazed Badhusha, Sugar syrup must be one-string consistency. If you prefer mild sweet badhusha without a white layer sugar coat you can prepare 1/2 string sticky sugar syrup. If sugar syrup is below the sticky stage then the badhusha will turn soggy, may break, and not remain firm in shape.
RIGHT TEMPERATURE OIL FOR FRYING:
Before frying a batch of baadhusha always test the oil first. After the oil turns medium hot, pinch a small portion of the dough and drop it into the hot oil, if it starts floating upwards a few seconds without changing its color the oil is at the right temperature and ready for deep frying. Add baadhusha in batches and fry. Keep cooking the badhusha on low- medium flame. While frying balushahi be sure not to crowd them. As we fry they will increase in size, so provide enough space in the pan.
Oil shouldn’t be
If the baadhusha starts floating upward immediately and turns brown then the oil is too hot. We have to cool the oil so turn off the stove for some time and heat again to the right temperature. if the badhusha don’t come floating at all then the oil is not hot enough and needs to be heated a little bit more.
Sugar glaze badhusha
After making all the badusha keep them in an oil filter/colander/paper towel to remove excess oil. Make sure sugar syrup is warm. Avoid piping hot /very hot/ boiling hot syrup as badusha may crack. If the syrup is cold, then also the baadhusha will not absorb the syrup. soak them for at least 10 minutes then place them separated on a tray/plate till they turn to room temperature. I love white sugar coat on top of the badhusha so after soaking all the badusha I generally add one more layer of leftover sugar syrup on top of the badhusha but you can skip it.
Indian sweet recipe in TMF
Ingredients:
1 + 1/2 cup maida / all-purpose flour pinch of salt ½ teaspoon sugar ½ teaspoon baking powder water as required (approximately 1/4 cup) ¼ cup butter/ ghee 2 tablespoon thick curd 2 tablespoon oil oil for frying for sugar syrup: 1 cup sugar ½ cup water few strands of saffron ¼ teaspoon cardamom powder to garnish: Nuts of your choice
How to make Badusha with step by step pictures:
Prepare the dough
firstly, in a large mixing bowl take maida, salt, and sugar; mix well
Melt butter/ghee for few seconds
Furthermore add oil, curd, baking powder, and 3 tablespoon of water and mix everything well
Pour the wet ingredients and gently knead the dough
Additionally, add little water and start to make pliable dough without much kneading
cover with a moist damp cloth and rest the dough for 15 minutes
After 15 minutes, slightly knead the dough
pinch a small ball-sized dough, and gently roll a small portion of the dough, and slightly flatten make a dent at the center with the help of the thumb or a small measuring spoon
Repeat for the entire dough and keep the dough covered in a moist cloth till we fry
Prepare sugar syrup:
Pour 1/2 cup of water and bring to a slight frothy boil
Add sugar and mix well
Furthermore, add a pinch of saffron and bring to a boil
Add cardamom powder, mix well and continue cooking
At one stage the sugar syrup boils well, check for one-string consistency by carefully taking a small portion of the syrup and touch between your finger
Turn off the stove, add a few drops of lemon juice to stop further crystallization. keep the pan aside
Fry Baadhusha
Heat oil and once when the oil is ready keep the flame to low-medium
Deep fry until the badhusha turns golden brown on both sides, flip, and fry for even frying
Place the fried badhusha in an oil filter to remove excess oil
Soak badhusha in sugar syrup
Slightly warm the sugar syrup if they turned cold
Add badhusha in batches and let them soak for 10 minutes
Flip and soak evenly
Transfer the sugar syrup glazed badhusha into a tray /plate greased with parchment paper and place them separately
Repeat and soak the other bathches When the balushahi is warm garnish with chopped nuts of your choice
