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| BADUSHA |
Badusha / Balushahi is a traditional dessert famous in Indian and Pakistani Cuisine. It is also found in Nepali, and Bangladeshi cuisine. In South India, its widely known as Badushah, whereas it is called Balushahi in North India.
This Indian Dessert exhibits the traits of Mughal cuisine. It caught up Indian kitchen during the Mughal invasion and would have spread into the length and breadth of Indian Sub-Continent in due course. Badusha/Balushahi is one of the famous Sweet Variety in India and is found in almost all the sweet shops in the country. Famous for its mild sweetness and the flaky texture, it would take the heart of every sweet lover instantaneously.
Sweets are synonymous to Indian festivals, but I feel that we should not succumb our sweet tooth just for an occasion. I am always skeptical while making sweets due to its laborious cooking methods, specific consistencies of Sugar Syrups and ingredients. But when it comes to Badusha, even my trial version turned out to be a success. Since then this is one Sweet which I frequently make at home, but only next to Gulab Jamun.
My love for Badushas are quite nostalgic and it reminds me of my childhood days. Whenever my father buys sweets or savouries from Nellai Lala Sweets (Coimbatore), he always buys my favourite Badushas. I love the mild sweetness of this humble sweet.
This Indian Dessert exhibits the traits of Mughal cuisine. It caught up Indian kitchen during the Mughal invasion and would have spread into the length and breadth of Indian Sub-Continent in due course. Badusha/Balushahi is one of the famous Sweet Variety in India and is found in almost all the sweet shops in the country. Famous for its mild sweetness and the flaky texture, it would take the heart of every sweet lover instantaneously.
Sweets are synonymous to Indian festivals, but I feel that we should not succumb our sweet tooth just for an occasion. I am always skeptical while making sweets due to its laborious cooking methods, specific consistencies of Sugar Syrups and ingredients. But when it comes to Badusha, even my trial version turned out to be a success. Since then this is one Sweet which I frequently make at home, but only next to Gulab Jamun.
My love for Badushas are quite nostalgic and it reminds me of my childhood days. Whenever my father buys sweets or savouries from Nellai Lala Sweets (Coimbatore), he always buys my favourite Badushas. I love the mild sweetness of this humble sweet.
For more INDIAN SWEETS, Click here...
Cuisine - Indian
Recipe Type - Sweet
Difficulty - Medium
Yields - 15 - 20 Nos.
Author - SM
Cuisine - Indian
Recipe Type - Sweet
Difficulty - Medium
Yields - 15 - 20 Nos.
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 30 - 45 Minutes
Cooking Time - 30 - 45 Minutes
For more DIWALI RECIPES, Click here...
HOW TO MAKE BADUSHA
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| BADUSHA |
INGREDIENTS:
All Purpose Flour / Maida - 11/2 cupsButter - 1/4 cup
Oil - 11/2 Tbsp
Curd - 2 Tbsp
Soda-bi-carbonate - 1/2 Tsp
Sugar - 1 Tsp
Water - 1/4 Cup
Oil - For Deep Frying
For the Sugar Syrup:
Sugar- 1/2 CupWater - 3/4 Cup
Cardamom Powder - 1 Tspn
Saffron - 2 Strands (Optional)
Lemon Juice - 3/4 Tsp
METHOD :
For Sugar Syrup :
- Add Sugar and enough water to immerse the sugar in a large pan.
- Add Cardamom Powder and Saffron strands to it.
- Allow it to boil until it reaches one string consistency.
- Squeeze the lemon juice finally.
- Leave this sugar syrup aside.
For Badushas :
- Melt the butter, add Curd, Oil, Soda-bi carbonate, Sugar and mix well.
- Beat this mixture until all the ingredients are well incorporated.
- Sift the flour once.
- Make a well in the centre of the flour and pour the beaten mixture.
- Mix well until it looks like bread crumbs.
- Gradually add water and knead it into a pliable dough.
- Cover the dough and leave it aside for 20-30 minutes.
- Divide the dough into equal lemon sized balls.
- Flatten them and make a small dent with your thumb at the centre.
- Heat oil in a pan and drop a small pinch of dough into it.
- If it rises up immediately that is the right stage to fry the Badushas.
- Drop few Badushas into the hot oil and immediately switch off the fire.
- When they start to float up, turn them up.
- Switch on the flame and fry them on a very low flame until they turn into golden brown colour.
- Remove them from oil and drain them on paper towels.
- Immerse the fried Badushas into the Sugar Syrup.
- Leave them inside the Sugar Syrup for 20-30 minutes.
- Remove the Badushas from Sugar Syrup and line them up on a greased surface.
NOTES :
- If Badushas dissolve in oil when you fry them, it may be due to excess Butter, Oil or Soda-bi-carbonate in the dough.
- Then add more flour to the dough and knead again and leave it aside for a few minutes before frying.
- The given amount of Butter and Oil yields perfect texture to the Badushas, so do not reduce the amount of fat, which would drastically affect the texture of the Badushas.
- Do not replace Ghee instead of butter, it will make the Badushas crispy.
- Shape them like small doughnuts with a dent in the centre or make swirls around the Badushas.
- Do not allow the oil to fume before frying them.
- Heat the oil in medium flame and switch off the flame as soon as you drop the Badushas in it.
- Fry them slowly on a very low flame to ensure perfect texture and colour.
- Adding few drops of lemon juice prevents Crystallization of Sugar Syrup.
- Soak the fried Badushas into the Sugar Syrup until it's totally immersed and the Sugar Syrup is well absorbed into the Badushas.
- Line them up in a butter paper until the Sugar syrup dries.
- Store them in airtight containers.
- Lasts upto a week in room temperature.
- Can store it in the refrigerator and microwave it for a few seconds, before serving.
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