Sweet and puffy Badusha

Sweet and puffy Badusha 

Badusha is one of a famous Diwali sweet popular among the people from South India. In North India, these sweets are known by the name ‘Balushahi’. This golden brown coloured sweet recipe has a flaky, puffy and round shape. Ghee, sugar and maida (all-purpose flour) are the essential ingredients used in this recipe. These are usually fried on low flames, or else the inside portion of this sweetmeat will remain uncooked. Also, the temperature of the oil is an important factor in determining the texture of this sweet recipe. Once fried, these round shaped sweets are dipped in warm sugar syrups. Take a look at the list of ingredients and the preparation of this yummy dish.

Ingredients used for making Badusha

• 2 cups of Maida or All purpose flour
• ¼ teaspoon of Baking soda
• ¼ cup of (melted Ghee +Oil)
• Water for making the dough
• 2 tablespoon of Curd
• Oil for deep frying
• 1 tablespoon of Pista
• 1 tablespoon of Almonds or Badam

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For making sugar syrup

• ½ cup of water
• 1 cup of sugar
• Few Saffron strands
• ¼ teaspoon of lemon juice

Preparation of Badusha

• Take the ghee in a wide bowl and add the oil, baking powder and curd.
• Beat the contents for 10 minutes, this will help the ingredients to get incorporated very well.
• Now, take the all-purpose flour in another bowl, pour the mixture of oil and curd.
• Mix the ingredients to form a mixture in the form of bread crumbs.
• Add some water and mix it to form a non-sticky dough without any cracks.
• Cover the dough and keep it aside for 10 minutes.
• Meanwhile, make the sugar syrup by mixing the sugar in ½ cup of water. Heat the solution and to form a string consistency.
• Add the lemon juice and saffron, switch off the flame.
• Take some portion of the dough and roll it to form lemon sized dough balls. Repeat the process till the whole of dough is made into lemon sized balls.
• Take one dough ball and flatten it with your palm, use your thumb and make a dent in the middle portion. Repeat this to the rest of the dough balls.
• Heat the oil in a deep frying pan, check whether the oil is perfectly hot (add a small dough piece to the oil, if it rise immediately to the surface, we can conclude that the oil is perfectly heated)
• Switch off the flame and add the flattened dough pieces to the oil. Few minutes later, the dough pieces would rise up and float on the oil surface.
• Now, switch on the flame and continue frying in a low flame. Once, the Badushas attain a brown texture, take it off from the flame and dip it in the sugar syrup. (make sure that the sugar syrup is warm). Keep it till the next batch is ready.
• Take it off from the syrup and decorate it with coarsely grounded pista and almond, also use few saffron strands.