Badusha are balushahis are made of maida flour, Ghee, curd/yogurt and deep-fried in oil/clarified butter and then dipped in cardamom flavored sugar syrup. Making a right depression in the center of rolled out balls and frying them over medium flame will attain that even cooking and perfect golden color. I have learnt this recipe from my mother and it turned out quite well when I tried on my own.
Badusha or Balushahi is a common favorite Indian confectionary found in many mithai shops across India. In Telangana, these marks the presence in wedding celebrations, parties, Saare / Odibiyyam / Vadibiyyam – A huge celebration of mother and married daughter’s inimitable bond and many more festive celebrations. Although I’m not a huge fan of sugary desserts my husband is very fond of these badusha and living far away from home, I do wanted make these for him on this festive occasion of Diwali. I hope you love these as much as we did.
Checkout more festive food and diwali special treats.
Palm jaggery whole wheat biscuits
BADUSHA
Ingredients
- 1½ cups Maida / All purpose flour
- 2 tbsp Ghee/Clarified butter
- 3 tbsp Curd/Yogurt
- 2-3 tbsp Cool filtered water
- 1 pinch salt
- ½ tsp Baking soda
For sugar syrup
- 1 cup Sugar
- ½ cup Water
- 3 pods Cardamom
Instructions
Making the dough
- In a mixing bowl add ghee and whisk until it's light and fluffy. Now add chilled curd/yogurt and give it a good whisk until it's creamy and lump free.
- Now in another mixing bowl add maida, baking soda, salt and mix until everything is well incorporated.
- Gently pour the ghee and curd mixture, mix it gently with a spatula or by hand.
- Sprinkle some cold filtered water in parts and begin to mix it. Mix everything and make a smooth and soft dough.
- Cover and rest the dough for an hour.
Make sugar syrup
- Heat a wide saucepan add sugar, water and let the sugar completely dissolve on a medium heat.
- Now add in 3 crushed cardamom pods, and reduce the flame to low heat.
- Simmer the sugar syrup on a low to medium-low flame. You can add some drops of lemon juice to avoid crystallization.
- When the sugar syrup becomes sticky or you get ½ string consistency in the syrup turn off the flame.
Making badusha
- Heat a kadai/wok and add oil/ghee for deep frying the badusha. Let the oil come to smoking hot point and reduce the heat later to medium flame.
- Now take the rested dough, divide the dough into equal parts I made 10 badusha with above measurements.
- Roll the dough into a ball, make a well kind of impression in the center and place them aside on a plate. Repeat for the remaining dough.
- Now gradually drop the rolled badusha into hot oil and fry them on a medium flame. Fry the badusha on both sides till golden brown, and do not overcook.
- Then remove on a paper towel and let them cool for 1-2 minutes.
- Warm the prepared sugar syrup on low flame, and later add fried Badushas in sugar syrup, use a spoon and allow it to sink inside the syrup and until it's evenly coated.
- Let the badushas soak in the sugar syrup for 4-5 mins, and later place them on a wire rack or plate.
- Serve badusha topped with chopped nuts. Store them in an airtight container for 4-5 days.
Notes
- Do not knead the dough too much or more than 2 minutes. It will make the badusha hard and tight.
- Always fry Badusha on low-medium flame, till they get a golden shade evenly.
- Add badusha only in warm sugar syrup.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
