Badusha / Balushahi_featured image
Sweets

Badusha

Badusha, also known as Balushahi in some regions, is a beloved traditional Indian sweet that is a staple during festive occasions, especially Diwali. This exquisite dessert is crafted mainly from maida (all-purpose flour), which is deep-fried in ghee or oil and then immersed in a delectable sugar syrup. Reminiscent of a glazed doughnut, Badusha/Balushahi sets itself apart with its distinctive layered texture and a delightful crunch, offering a soft and flaky mouth feel as opposed to the doughnut’s light and airy composition.

Badusha / Balushahi_main pic

Sugar Syrup Consistency: The Heart of Badusha

The sugar syrup for Badusha/Balushahi can be prepared in two distinct consistencies, each lending a unique texture and appearance to the sweet.

  • Single String Consistency: Ideal for achieving that glossy finish, the single string consistency involves soaking the deep-fried delights in sugar syrup briefly. This not only imparts a shiny, smooth look but also ensures each piece is infused with sweetness. The final touch involves garnishing with pistachios for an added crunch.

  • Two String Consistency: For those who prefer a white sugary crust, the two-string consistency is the go-to choice. By pouring this thicker syrup over the fried pastries, it crystallizes, forming a captivating white layer on top that adds texture and an extra burst of sweetness.

The Art of Making Badusha/Balushahi

Creating the perfect Badusha/Balushahi is an art, steeped in tradition and requiring a touch of culinary finesse. Here’s how you can make these delightful sweets at home:

  1. Dough Preparation: Begin with a blend of ghee, curd, baking powder, baking soda, and sugar, mixed to creamy perfection. Gradually add maida to form a pliable dough, resting it to enhance its texture.
  2. Sugar Syrup Crafting: Boil sugar and water, infusing the mixture with cardamom and rose essence. Choose between one or two string consistency to match your desired coating.
  3. Frying to Perfection: Shape the dough into balls with a central dent, and fry them in a ghee-oil mix over low heat. This careful frying ensures a golden, perfectly textured sweet.

Expert Tips for Exquisite Badusha/Balushahi

  • Maintain Low Heat: Frying on a low flame is crucial for achieving that golden perfection without the risk of burning.
  • Follow Precise Measurements: Accuracy in ingredients and following the steps meticulously will lead to flawless Badusha/Balushahi.
  • Patience for Perfection: These sweets often taste better a day or two after, allowing the flavors to deepen and the texture to settle.

Explore More Traditional Indian Sweets

Once you’ve delved into the delightful world of Badusha/Balushahi, expand your culinary horizons with more traditional Indian sweets:

Gond ladoo / Edible gum ladoo

Pansache Dhonas- Goan Jackfruit cake

Almond Pistachio Halwa

Chandrahara

Baked & Fried Gujiya

Carrot halwa

Each recipe is a testament to India’s rich culinary heritage, offering distinctive flavors and textures that promise to enchant.

Embarking on this sweet journey with Badusha/Balushahi not only connects you with traditional Indian cuisine but also introduces a world of flavors waiting to be explored. Perfect for festive celebrations or simply indulging in a sweet treat, this dessert is sure to impress.

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Badusha / Balushahi

Niranjana Sankaranarayanan
Badusha, also known as Balushahi in some regions, is a beloved traditional Indian sweet that is a staple during festive occasions, especially Diwali. This exquisite dessert is crafted mainly from maida (all-purpose flour), which is deep-fried in ghee or oil and then immersed in a delectable sugar syrup. Reminiscent of a glazed doughnut, Badusha/Balushahi sets itself apart with its distinctive layered texture and a delightful crunch, offering a soft and flaky mouth feel as opposed to the doughnut's light and airy composition.
Sugar Syrup Consistency: The Heart of Badusha
The sugar syrup for Badusha/Balushahi can be prepared in two distinct consistencies, each lending a unique texture and appearance to the sweet.
Single String Consistency: Ideal for achieving that glossy finish, the single string consistency involves soaking the deep-fried delights in sugar syrup briefly. This not only imparts a shiny, smooth look but also ensures each piece is infused with sweetness. The final touch involves garnishing with pistachios for an added crunch.
Two String Consistency: For those who prefer a white sugary crust, the two-string consistency is the go-to choice. By pouring this thicker syrup over the fried pastries, it crystallizes, forming a captivating white layer on top that adds texture and an extra burst of sweetness.
Expert Tips for Exquisite Badusha/Balushahi
Maintain Low Heat: Frying on a low flame is crucial for achieving that golden perfection without the risk of burning.
Follow Precise Measurements: Accuracy in ingredients and following the steps meticulously will lead to flawless Badusha/Balushahi.
Patience for Perfection: These sweets often taste better a day or two after, allowing the flavours to deepen and the texture to settle.
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 20 minutes
Total Time 1 hour
Course Dessert, Sweet
Cuisine Indian
Servings 4

Equipment

  • 1 Deep fry Pan

Ingredients
  

For the Dough

  • 3/4 cup Maida
  • 1/8 cup Curd
  • 1/8 cup Ghee
  • 1/4 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/2 tbsp Sugar
  • a pinch Salt

Sugar Syrup

  • 3/4 cup Sugar
  • 1/2 cup Water less than
  • 1/2 tsp Lemon juice
  • 2 drops Rose essence

Instructions
 

To make the dough

  • In a bowl add ghee, curd, baking powder, baking soda and half a tablespoon of sugar. Beat it well with your hand until it is creamy.
  • Now add maida into it and bring everything together to form a dough. Sprinkle water and make it to a soft dough.
  • Cover and rest the dough for 15 to 20 minutes.

Sugar Syrup

  • In a pan add sugar, half the quantity of water and allow it to boil.
  • The sugar dissolves at one stage and it will become sticky.
  • Now add cardamom powder, rose essence and mix well.
  • We can make sugar syrup either to one string or two string consistency.

One string consistency

  • If you just want the badusha to absorb the sugar syrup and look glazy, you can go ahead and make one string consistency.
  • Take the sugar syrup between your thumb and forefinger. It should form a single thread between the fingers.
  • Now one string consistency is formed.
  • Add half a teaspoon of lemon juice to avoid crystallisation.

Two string consistency

  • If you want the badusha to get coated with sugar on the top, then we need two string consistency.
  • Once you get one string, do not turn the stove off. Continue to boil for some more time.
  • To check dip your fingers in cold water and then take the syrup and check between your thumb and forefinger.
  • If you can see two threads, then the two string consistency syrup is ready.
  • Add half a teaspoon of lemon juice to avoid crystallisation.

Shaping Badusha

  • After resting the dough for nearly 20 minutes, take it and make equal portions.
  • Take a portion and make balls. Slightly flatten it and make a dent at the centre.
  • Make badushas with the remaining portions in the same way.
  • We can fry badusha in the ghee or oil. If frying in oil, add some ghee into the oil. This will give a nice flavour to the sweet.
  • The oil should not be too hot to fry the badusha. Once you feel the oil is hot, you can gently drop the shaped badushas into the oil.
  • Always fry the badushas in low flame. If you feel the oil has become too hot or fuming, turn off the stove for sometime and fry the badushas.
  • After sometime, we can turn on the stove again. At one point the badushas will float on the oil and will turn golden brown. At that point remove it from the oil. For me it took nearly 8 minutes to fry one batch of badushas.
  • Drain it on a tissue paper and transfer it to sugar syrup immediately.
  • Let it sit in the sugar syrup until you finish frying the next batch. Then transfer it to a plate.
  • If you want the badushas to be coated with sugar syrup, add the two string consistency syrup on the top of badushas.
  • We can also garnish it with some pistachios.

Notes

  • Always fry badushas in low flame. If you increase the flame and try to do it fast, you will not get perfect badushas.
  • If the fat or soda is more, the badushas will dissolve in oil. So add some more flour.
  • It will taste better the next day or after two days.
  • Follow the exact measurements and every single step as mentioned to get perfect badushas.
Keyword Badusha, Badushah, Balushahi

INSTRUCTIONS

To make the dough

  • In a bowl add ghee, curd, baking powder, baking soda and half a tablespoon of sugar. Beat it well with your hand until it is creamy.
  • Now add maida into it and bring everything together to form a dough. Sprinkle water and make it to a soft dough.
  • Cover and rest the dough for 15 to 20 minutes.

Sugar Syrup

  • In a pan add sugar, half the quantity of water and allow it to boil.
  • The sugar dissolves at one stage and it will become sticky.
  • Now add cardamom powder, rose essence and mix well.
  • We can make sugar syrup either to one string or two string consistency.

One string consistency

  • If you just want the badusha to absorb the sugar syrup and look glazy, you can go ahead and make one string consistency.
  • Take the sugar syrup between your thumb and forefinger. It should form a single thread between the fingers.
  • Now one string consistency is formed.
  • Add half a teaspoon of lemon juice to avoid crystallisation.

Badusha / Balushahi_sugar dipped

Two string consistency

  • If you want the badusha to get coated with sugar on the top, then we need two string consistency.
  • Once you get one string, do not turn the stove off. Continue to boil for some more time.
  • To check dip your fingers in cold water and then take the syrup and check between your thumb and forefinger.
  • If you can see two threads, then the two string consistency syrup is ready.
  • Add half a teaspoon of lemon juice to avoid crystallisation.

Badusha / Balushahi_sugar coated

Shaping Badusha

  • After resting the dough for nearly 20 minutes, take it and make equal portions.
  • Take a portion and make balls. Slightly flatten it and make a dent at the centre.

Badusha_shaping

  • Make badushas with the remaining portions in the same way.
  • We can fry badusha in the ghee or oil. If frying in oil, add some ghee into the oil. This will give a nice flavour to the sweet.
  • The oil should not be too hot to fry the badusha. Once you feel the oil is hot, you can gently drop the shaped badushas into the oil.
  • Always fry the badushas in low flame. If you feel the oil has become too hot or fuming, turn off the stove for sometime and fry the badushas.

Badusha_deep frying

  • After sometime, we can turn on the stove again. At one point the badushas will float on the oil and will turn golden brown. At that point remove it from the oil. For me it too nearly 8 minutes to fry one batch of badushas.

Deep fried

  • Drain it on a tissue paper and transfer it to sugar syrup immediately.

Badusha / Balushahi_dip in sugar syrup

  • Let it sit in the sugar syrup until you finish frying the next batch.

In sugar syrup

  • Then transfer it to a plate.
  • If you want the badushas to be coated with sugar syrup, add the two string consistency syrup on the top of badushas.
  • We can also garnish it with some pistachios.

Badusha / Balushahi_ final pic

Note

  • Always fry badushas in low flame. If you increase the flame and try to do it fast, you will not get perfect badushas.
  • If the fat or soda is more, the badushas will dissolve in oil. So add some more flour.
  • It will taste better the next day or after two days.
  • Follow the exact measurements and every single step as mentioned to get perfect badushas.

 

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