Badusha Recipe: Badusha also known as Balushahi, is a traditional Indian sweet dessert made primarily with all-purpose flour, deep-fried in ghee or oil, and soaked in sugar syrup. It bears a resemblance to glazed donuts but differs in its layered texture and crunchy taste. In North India, it is referred to as Balushahi, while in South Indian cuisine, it is known as Badusha or Badshah.
There are several variations of the traditional Balushahi or Badusha recipe, but I will be sharing the most common version here. In my region, it is commonly known as Badushah or Saatu, featuring a thick sugar coating on the bottom side and a thin layer on top with a smooth surface. The inside has a rough, flaky texture with sweet contents scattered throughout. In this recipe, I will be creating a dent at the center with evenly coated sugar syrup. Additionally, the dent can be filled with dry fruits or rabdi (sweetened condensed milk) for added flavor. The latter variation is best served warm.
Here are some important tips for achieving the perfect flaky Balushahi or Badusha:
- Knead the dough lightly without overworking it, similar to preparing nankhatai.
- Fry the Badusha on low heat to ensure even cooking and prevent burning.
- It is recommended to use ghee or clarified butter for deep frying instead of oil.
- The consistency of the sugar syrup determines the texture of the Badusha. It can range from thin like gulab jamun syrup to thick and crystallized, forming a thick layer on top of the Badusha. Adjust the syrup consistency according to your preference.
Badusha Recipe Ingredients:
For the dough:
- 1½ cups (250 g) all-purpose flour (maida)
- ½ teaspoon sugar
- ½ teaspoon baking powder
- Water, as required (approximately ¼ cup)
- ¼ cup (50 g) ghee or clarified butter
- ¼ cup (65 g) curd or yogurt
- Oil for deep frying
For the sugar syrup:
- 1 cup (250 g) sugar
- ½ cup water
- A few saffron threads (kesar)
- ¼ teaspoon cardamom powder (elaichi powder)
Badusha Recipe Instructions:
- In a large mixing bowl, combine 1½ cups of all-purpose flour, ½ teaspoon sugar, and ½ teaspoon baking powder.
- Add ¼ cup of ghee to the mixture and crumble it using your fingers.
- Now, add ¼ cup of curd and mix well.
- Gradually add approximately ¼ cup of water to the mixture and start forming a dough without kneading.
- Cover the dough with moist cloth & let it rest for 15 minutes.
- After resting, lightly knead the dough.
- Pinch small portions of the dough and roll them into balls.
- Make a dent in the center of each ball using your thumb.
- Heat oil in a deep frying pan and fry the balls on low flame until they turn golden brown and crisp.
- Once fried, immediately transfer the balls to warm sugar syrup.
- Coat the Balushahi with sugar syrup on both sides and let them soak for 5 minutes.
- Finally, garnish the Balushahi with chopped cashews and serve.
Conclusion:
Balushahi or Badusha Recipe is a delightful Indian sweet that offers a unique combination of textures and flavors. By following the tips provided and experimenting with variations, you can create perfect Balushahi every time. Whether enjoyed as a festive treat or a special dessert, Balushahi is sure to delight your taste buds with its irresistible taste and aroma.
FAQs Badusha Recipe
What is Balushahi, and how does it differ from other Indian sweets?
Balushahi, also known as Badusha, is a traditional Indian sweet dessert made from all-purpose flour, deep-fried, and soaked in sugar syrup. It resembles glazed donuts but has a unique layered texture and crunchy taste.
What are the variations of Balushahi or Badusha?
While there are several variations, the most common one features a thick sugar coating on the bottom and a thin layer on top. The inside has a flaky texture with sweet contents scattered throughout. Another variation involves filling the center with dry fruits or rabdi (sweetened condensed milk).
How should I knead the dough for Balushahi?
It’s essential to knead the dough lightly without overworking it, similar to preparing nankhatai. This helps maintain the flakiness of the final product.
Can I use oil instead of ghee for frying Balushahi?
While oil can be used for frying, it’s recommended to use ghee or clarified butter for authentic flavor and texture.
How do I adjust the consistency of the sugar syrup for Balushahi?
The consistency of the sugar syrup can vary according to personal preference. It can range from thin like gulab jamun syrup to thick and crystallized. Adjust the syrup by adding more or less water to achieve the desired thickness.
