Badusha recipe | Balushahi recipe – Perfect badusha recipe with full video and step by step pictures.
Badusha|Balushahi yes you heard it right, i succeeded finally and got my perfect badusha . For the past 2 years, I am trying badusha but somehow it was hard. Finally got it perfect when I made this 2 days back. I literally jumped out of joy. Thanks to my friend’s mother-in-law (Mrs.Shanthalakshmi) who gave me confidence and gave me a lot of tips to make badusha. But like most mothers, she doesn’t follow perfect measurements. But still, she gave me some approximate measurements. I am a bit skeptical to follow the approximate measurements and was confused. Sailus Kitchen gave me clarity as the recipe that Mami gave was almost close to her and I adapted the flour measurements from her.
Now I can confidently say I can make Soft badusha, a perfect Diwali sweet recipe. Try this badusha recipe for Diwali 2014. Check my full collections of diwali recipes .
Also check out, lavang latika, Kaju pista roll, besan burfi, channar puli and rava gulab jamun.
Badusha recipe
Popular Indian sweet | Mithai
Servings 15 badushas
Ingredients
- 2 cups maida | plain flour
- ¼ tsp baking soda
- ¼ cup Melted ghee + oil measure together
- 2 tbsp curd
- Water to make the dough
- Oil for deep frying
- Pista | almond slices for garnishing
For Sugar syreup
- 1 cup sugar
- ½ cup water
- ¼ tsp lemon juice
- Few saffron strands
Instructions
- In a wide bowl add the ghee+ oil, baking soda and curd. Beat this well for 10 mins till they get incorporated very well. Take the flour in a wide bowl.
- Add the beaten ghee curd mixture to the flour.
- Mix this with your fingers and make it like a bread crumbs.
- Add water and make it a soft and non sticky dough without any cracks. This is very important. If you knead the dough hard, the badushas will not be soft or flaky.
- Rest the dough for 10 minutes. Keep it covered.
- Make the sugar syrup by combining the sugar and water. Let it boil and form One string consistency.
- Add lemon juice and saffron to this and switch if off.
- Make the dough into equal lemon sized balls. Take one ball and flatten it with your palm.
- Make dent in the center with your thumb and heat the oil for deep frying the badushas.
- Repeat the same for the rest of the dough.
- When the oil is hot switch off the flame and slowly put in the badusha into the oil. After few minutes the badhusha floats up on the top and switchon the flame.
- Fry in medium low flame till they turns nice brown colour. Never fry in a hurry, it will not get cooked inside.
- Dip it in the sugar syrup. Ensure that the syrup should be warm. Else you warm it for a minute and then dip in the syrup. Let it stay till you fry the next batch. Take it out from the syrup and place it on a plate.
- I added saffron in the second batch and so you couldn’t see in the above picture. I was bit nervous about the outcome of the badushas and so i forgot to add.
- You can decorate with few coarsely pound almonds or pistas.
- The badushas can be stored for 4-5 days at room temperature.
- It tasted very nice and was soft and juicy the next day.
Video
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Notes
1. Always fry the badusha in low heat. Else inside will not get cooked.
2. Do not add cooking soda more than the amount mentioned.
3. Vanaspati | dalda will give a fantastic texture to the badusha.
4. Always make the dough smooth and soft without any cracks.
5. While heating the oil, to check whether it is perfect, pinch a small piece of dough into it, and when it raises immediately, the oil is hot.
6. Switch off the flame and put the badushas into it.
7. Never overcrowd the badushas into the oil.
8. If the dough is cracked the badushas will get cracked while frying.
9. You can add cardamom powder to the sugar syrup. If adding, just add a pinch.
10. Badhusha | badusha | balushahi will stay good at room temperature for 5-7 days. Handle it well, do not use wet hands while taking it.
Method:
- In a wide bowl add the ghee+ oil, baking soda, and curd. Beat this well for 10 mins till they get incorporated very well. Take the flour into a wide bowl.
- Add the beaten ghee curd mixture to the flour.
- Mix this with your fingers and make it like a bread crumbs. Add water and make it a soft and non sticky dough without any cracks. This is very important. If you knead the dough hard, the badushas will not be soft or flaky.
- Rest the dough for 10 minutes. Keep it covered.
- Make the sugar syrup by combining the sugar and water. Let it boil and form One string consistency.
- Add lemon juice and saffron to this and switch if off.
- Make the dough into equal lemon sized balls. Take one ball and flatten it with your palm.
- Make dent in the center with your thumb and heat the oil for deep frying the badushas.
- Repeat the same for the rest of the dough.
- When the oil is hot switch off the flame and slowly put in the badusha into the oil. After few minutes the badhusha floats up on the top and switch on the flame.
- Fry in medium low flame till they turns nice brown colour. Never fry in a hurry, it will not get cooked inside.
- Dip it in the sugar syrup. Ensure that the syrup should be warm. Else you warm it for a minute and then dip in the syrup. Let it stay till you fry the next batch. Take it out from the syrup and place it on a plate.
- I added saffron in the second batch and so you couldn’t see in the above picture. I was bit nervous about the outcome of the badushas and so i forgot to add.
- You can decorate with few coarsely pound almonds or pistas.
- The badushas can be stored for 4-5 days at room temperature.
- It tasted very nice and was soft and juicy the next day.
Sorry anjali, Baking soda is a must.
I followed everything on your notes perfectly and got the perfect Badusha! 😀
This was the first time I was making it so was absolutely terrified and yes I jumped with joy after taking a bite.Thank you so much!
Hi Sofi,Which portion was sticky. The outer layer, since it is soaked in syrup will be sticky only.
Yummy look jayashri Mam ????
If we use self raising flour , no need to add curd
Jeyshri mam.. Thanks for the recipe. I tried the same, the badhusha resembled as yours.. But, the sugar syrup didn’t get deep into badhusha only th top layer has the sugar syrup. Pls guide
Thanks for trying out. After few dips the sugar syrup will be bit less so we need to spoon in the syrup on the badusha. It will get nicely coated after few hours.
My badusha was hard, what could be the reason?
It must have fried in low flame for a very long time. That’s why it is hard.
is there any ways to use the sugar syrup or do anything rather than wasting it?
Sorry about the delayed reply. There may be many ways to use it, but from my perspective, I am ok to waste it rather than putting it on my tummy. Anyways we consumed badhusa, let’s leave the syrup. Didn’t mean to hurt you but just sharing my views in a very polite and humble tone. Enjoy the gulab jamun and it’s ok to discard the leftover syrup.