Badusha Recipe / Balushahi Recipe with step by step pics and a short Youtube video. If you like my video, please SUBSCRIBE to my channel. Badshah looks like doughnuts but has a completely different taste and texture, it’s soft outside and flaky as well as juicy inside. It is so simple to make which has only a handful of ingredients but small tricks have to be followed to get the perfect texture. Just remember to use ice water for preparing the dough, never knead the dough and fry it in completely low flame, tada !!! you get the flaky texture and rest of the steps you can do it in a breeze. Actually, I shoot a video for this Badusha, as Diwali is nearing I am tied up with other works and couldn’t upload it, will do it soon. This is the last recipe in the Diwali series, so ending up with a sweet and if you have tried any of my recipes, please click a pic and send it to my mail, I will share in my Instagram page. If interested, check my 100+ Diwali Recipes and Deepavali Legiyam Recipe, which helps in digestion of oily foodstuffs had during Diwali.
Wishing all my Readers, Viewers on Youtube, Friends a Happy and Safe Diwali.
Check my other Diwali Sweet Recipes like
Badusha Recipe
Badusha Recipe | Balushahi Recipe | How to make Badusha
Equipment
- Stovetop
Ingredients
(1 Cup = 250Grams)
For making Badusha
- 1 Cup Maida / All purpose Flour
- ¼ Cup Butter Link for Homemade Butter
- 2 tsp Powdered Sugar
- ¼ tsp Baking Powder
- 1 Generous Pinch Baking Soda
- 4 tsp Fresh Curd Link for Homemade Curd
- 2 to 3 tbsp Ice Water
- Oil For Deep Frying
For the Sugar Syrup
- 1 Cup Sugar
- 1 Cup Water
- Few Strands Saffron
- 2 Cardamom
- 1 tsp Lemon Juice
Instructions
- First, measure and keep all the ingredients ready. The ingredients in the 1st pic are for making badusha and 2nd pic for making sugar syrup.
- In a pan add sugar, water, crushed cardamom and saffron strands. Heat in medium flame till the bubbles appear.
- Continue till one string consistency is reached. Switch off the flame, and squeeze lemon juice to avoid sugar crystallizing. Keep the sugar syrup aside.
- To a wide bowl, add 1/4 cup of butter and 2 tsp of powdered sugar. Then, scrub for 2 minutes till it mixes well. Now add baking powder.
- Add baking soda, curd and scrub again.
- Add the maida and sprinkle very little ice water (about 2 to 3 tbsp of water).
- Just combine the dough, NEVER KNEAD it hardly, else the flaky texture will be lost. Combine the dough for at least 10 minutes, else lots of cracks will appear and it breaks in the oil. Set the dough covered for 10 minutes. Divide the dough into equal-sized balls.
- Gently (not hardly) roll the dough into a smooth ball, flatten it and make a dent in the middle. Ensure there are not too much of cracks (slight crack is ok). Make small sized badusha only, as it expands while frying.
- Do the same with the remaining dough. Heat oil in a pan, just drop a small piece of dough, if it raises immediately, the oil temperature is perfect. The oil should not be fuming, only MEDIUM HEAT is required. Drop the badusha slowly, 2 or 3 accordingly to the size of the pan and remember it expands too. After dropping LOWER THE FLAME completely, NEVER INCREASE THE FLAME as it gets cracked or uncooked inside. Once it raises, turn to the other side and continue frying on both sides till golden colour. It will take 12 to 14 minutes for each batch depending on the size of the badusha and the pan thickness.
- Place the fried badusha on a shallow bowl or pan and pour the prepared sugar syrup over it. Or else drop the badusha in the sugar syrup. After 5 minutes turn it to the other side.
- Totally, let the badusha rest in the sugar syrup for 15 minutes. Remove and store it in an airtight container. It stays good for 4 to 5 days.Do try this Badusha Recipe for this Diwali festival.
Video
Notes
For Making Flaky Badusha Recipe
- Using ice water to prepare the dough is a must to get a perfect and flaky texture.
- Also, use cold, thick, fresh and unsour curd, otherwise the badusha smells bad.
- Don't skip baking powder and baking soda, as it helps the badusha expand in size and gives a nice texture too.
- Addition of powdered sugar in the dough gives a nice golden colour to the badusha after frying.
- Butter can be replaced with ghee or vanaspati / dalda too - which lends an amazing texture but vanaspati is not good for health.
- Never knead the dough hardly, it should be combined or scrubbed only.
- Rest the dough for a minimum time 10 to 15 minutes. Also, don't apply pressure when rolling the balls also.
- Make the balls without much cracks (slight cracks are ok) else it will dissolve in the oil while frying.
- The flame should be in medium when you drop the balushahi dough and lowered immediately. After it raises, flip to the other side and continue frying it till golden colour. It took 12 to 14 minutes for me.
- Remember, it should be fried in low flame only, else it cracks and dissolves in the oil and uncooked in the middle also.
- One string consistency is a must else the sugar syrup does not seep inside the fried badusha. Also don't pass the one string consistency as the sugar syrup hardens the badusha.
- Addition of lemon juice in the sugar syrup avoids crystallization of the sugar.
- Don't add more saffron strands as it changes the taste and flavour comlpetely.
Balushahi Recipe
Method for Badusha Recipe
1. First, measure and keep all the ingredients ready. The ingredients in the 1st pic are for making badusha and 2nd pic for making sugar syrup.
2. In a pan add sugar, water, crushed cardamom and saffron strands. Heat in medium flame till the bubbles appear.
3. Continue till one string consistency is reached. Switch off the flame, and squeeze lemon juice to avoid sugar crystallizing. Keep the sugar syrup aside.
4. To a wide bowl, add 1/4 cup of butter and 2 tsp of powdered sugar. Then, scrub for 2 minutes till it mixes well. Now add baking powder.
5. Add baking soda, curd and scrub again.
6. Add the maida and sprinkle very little ice water (about 2 to 3 tbsp of water).
7. Just combine the dough, NEVER KNEAD it hardly, else the flaky texture will be lost. Combine the dough for at least 10 minutes, else lots of cracks will appear and it breaks in the oil. Set the dough covered for 10 minutes. Divide the dough into equal-sized balls.
8. Gently (not hardly) roll the dough into a smooth ball, flatten it and make a dent in the middle. Ensure there are not too much of cracks (slight crack is ok). Make small sized badusha only, as it expands while frying.
9. Do the same with the remaining dough. Heat oil in a pan, just drop a small piece of dough, if it raises immediately, the oil temperature is perfect. The oil should not be fuming, only MEDIUM HEAT is required. Drop the badusha slowly, 2 or 3 accordingly to the size of the pan and remember it expands too. After dropping LOWER THE FLAME completely, NEVER INCREASE THE FLAME as it gets cracked or uncooked inside. Once it raises, turn to the other side and continue frying on both sides till golden colour. It will take 12 to 14 minutes for each batch depending on the size of the badusha and the pan thickness.
10. Place the fried balushahi on a shallow bowl or pan and pour the prepared sugar syrup over it, or else drop the badusha in the sugar syrup. After 5 minutes turn it to the other side.
11. Totally, let the badusha rest in the sugar syrup for 15 minutes. Remove and store it in an airtight container. It stays good for 4 to 5 days.
Do try this Badusha Recipe for this Diwali festival.
Balushahi Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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