Badusha | Balushahi

 Badusha | Balushahi recipe

Badusha / Balushahi

Badusha or balushahi is a very popular and traditional Indian sweet variety made with maida,ghee and is deep fried in oil and glazed with sugar syrup.It is a simple and easy to make sweet for Diwali.There are few pointers you have to concentrate on like the consistency of the dough if you get that right your badusha will be very soft, flaky and the sugar syrup will be soaked up perfectly. Check out how to make this traditional badusha recipe or balushahi recipe with step by step pictures below.


Maida-1 1/2 cups
Unsalted Butter/Ghee/vanaspati-1/4-1/2 cup
Curd- 1 1/2 tbsp
Baking powder-1/4 tsp
Baking soda (Cooking soda)-1/8 tsp
Sugar-1 cup
Lemon juice-few drops
Saffron strings-few
Cardamom powder-1/4 tsp
Pista for garnish

Recipe Video


👉In a mixing bowl add maida, baking powder, cooking soda, butter/ghee(little by little),curd mix well by crumbling the dough then add just 1 or 2 Tbsps of hot water or warm milk and knead to a slightly firm dough. (Tip- If you pull the dough apart you should be able to see layers /strands that is correct consistency of the dough) cover it with muslin cloth set aside for 15-20 mins.

👉Meanwhile dissolve the sugar in 1/2 cup water and bring it to one string consistency add cardamom powder and saffron strings and then switch off the gas now add lemon juice (to prevent crystallization of sugar ).

👉Heat oil in kadai for deep frying KEEP IT IN MEDIUM FLAME THROUGHOUT.

👉Now take small lemon sized ball of the dough and roll it between your palms gently in circular motion you will get a swirl shape on top now slightly press it in the centre to make a pit with your finger.

👉Drop the badushas gently one by one and deep fry in low flame for about 10-15 mins and until golden brown colour flip and cook both sides.

👉Immediately transfer it into the warm sugar syrup. Allow the badusha to soak in the sugar syrup for 10-15 mins.

👉Remove from the syrup and garnish with chopped pista and saffron on top.

👉Store in airtight container.

Preparation time-40 mins
Yield -12 nos

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