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Badusha

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Ingredients

Adjust Servings:
For the Badusha:
½ tsp sugar
½ tsp baking soda
¼ cup water
¼ cup curd
¼ cup clarified butter/ghee
oil for frying
For the syrup:
1½ cups sugar
½ cup water
a pinch elaichi powder
2 saffron threads
1 tsp lemon Juice

Badusha

Features:
  • Veg
Cuisine:
    • 35 min
    • Serves 2
    • Medium

    Ingredients

    • For the Badusha:

    • For the syrup:

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    Badusha is a delectable layered Indian sweet, which is more commonly known in north India as Balushahi. These sweet treats are crispy on the outside and moist, tender, and flaky on the inside. This fried dough food, which is shaped into round discs and dunked into a sugary syrup, bears a striking resemblance to glazed doughnuts. However, the main difference between the two scrumptious desserts is that glazed doughnuts can be baked or fried and badushas are deep fried. This quick and simple recipe is mostly prepared on festivals.

    Health Benefits

    A yummy addition in this dish is curd, which, according to health experts, should be consumed with every meal. It is a probiotic that helps immensely in improving digestion and an upset stomach.

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    How to Make Badusha

    1. In a medium bowl, mix flour, sugar, and baking soda. Add water, curd, and ghee and mix well until the mixture resembles fine breadcrumbs.
    2. Pour water in intervals until the dough is firm and soft. Knead for 10 minutes. Roll into lemon-sized balls, flatten each and press your thumb in the centre to make a dent. Make sure the balls are intact and there are no cracks. Keep aside for 10 minutes.
    3. In a saucepan, add sugar and water and bring to a boil. Continue to cook until it forms a single-thread consistency. Touch the syrup with your forefinger and rub between the thumb; if you gently pull your fingers apart, one string will be formed. Add elaichi powder, saffron threads, and lemon juice (to avoid any crystallisation).
    4. Heat oil for deep frying in a wok. You can test if the oil is hot enough by pinching off a bit of the dough and dropping it into the oil; if it sizzles, the oil is hot enough.
    5. Fry the dough balls in batches at medium heat, turning them occasionally. Cook for 3–4 minutes or until crisp and golden brown.
    6. Remove the badushas from the oil with a slotted spoon and place them on paper towels to drain excess oil.
    7. Dip the fried badushas in the sugar syrup immediately for 5 minutes. Remove from the syrup and place them on paper towels. Allow to dry.

    Bhavani

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