Badusha, also called Balushahi in Nothern India & Pakistan is a popular and most common sweet for occasions like Marriages & Diwali. Though I am not a big fan of it, my mom loves it for its mild sweetness and she makes it on all festive occasions. This recipe is adapted from Sharmis Passions
Preparation time: 25 minutes
Cooking time: 25 minutes
Maida 1 & 1/2 Cup
Unsalted Butter 1/4 Cup
Oil 1 & 1/2 tablespoon
Baking soda 1/2 teaspoon
Curd 2 tablespoon
Sugar 1 teaspoon
Water 1/4 Cup (adjust according to your needs)
Oil for deep frying
For Sugar Syrup
Sugar 1/2 Cup
Water 3/4 Cup
Cardamom powder 1/4 teaspoon
Saffron 2-3 strands (not more)
• In a mixing bowl, whisk soften Butter, Oil, Soda, Curd and Sugar. Mix it well.
Now add Maida and continue to mix it till it looks like bread crumbs.
• In a new pan. Add sugar and water. Heat it till you reach the ‘One string Consistency’. As soon as you reach it. Switch off the stove. Add Cardamom powder, Lemon juice (to avoid crystallization) and Saffron strands.
• Start shaping the badushas. You can roll the edges to form swirls or simply roll it like a doughnut and make a small dent in the center. Swirls would give you crispier outer rind. Ones with dent will give you a very soft spongy badushas. Please make sure you take good time and care in shaping the badushas without any cracks.
Frying the badushas
• Heat the required Oil in a pan. Once it is hot, check it by dropping a small pinch of dough. When it immediately rises bring back to low-medium heat. Wait for few seconds. Slowly drop in the shaped badushas. Pls make sure you let the badusha cook on both sides for few mins before you remove. If the oil is too hot, only the outer color would change and inside it will remain uncooked. So the flame should always be in low-medium flame throughout the frying process.
• Drain it on a paper towel and immediately toss it in to the prepared Sugar syrup. Allow it to soak for couple of minutes then transfer it on a plate covered with parchment paper.
• Soft Flaky Badushas are ready! It can be stored in an airtight container at room temperature for 3-4 days. Do not Refrigerate!
• Fry the badushas at low medium heat for a flaky texture & to avoid uncooked dough inside.
• Stick to the quantity of each ingredients. Any changes in the measurements will result in broken or hard badushas.