This is the Badusha Recipe I had been trying for years and it works every time. Soft, juicy and flaky badusha can be made easily at home using this recipe. Now lets get started to learn how to make balushahi recipe.
About Badusha Recipe
Badusha or balushahi can be made for any special occasions or festivals like Diwali. Badusha is made using maida, butter deep fried in oil then finally dipped in sugar syrup. It is similar to glazed donuts in look though the taste and texture is completely different. Donuts have a soft bread like texture while badusha has a soft and flaky texture. More recipes here
Ingredients
Maida – Use flour that is sieved and smooth. You can sieve it if you feel its a bit coarse.Sugar – Use white crystallized sugar free from dirt.Oil – You can use refined oil or any cooking oil that has neutral flavor.Butter / Curd – Use fresh curd and butter so that the flavor of badusha is good.Leavening agent – Cooking soda is used and there is no variation or substitution for it.
Memories
I can say I have no limitations when it comes to sweets. From my childhood days badusha is my fav sweet so since the day I started cooking, making badusha was a dream to me. I got the recipe from ammas old binding book and first time tried it for last diwali but could post it. And after that have been making it since a year and should say it has got me the most appreciations. I have been making badushas since a year , I should say this recipe has not let down anytime. I have served the guests, took it to office only to get more and more appreciations. Can you see the layers inside, soft juicy and yumm. I am sure you cannot stop with one. What are you still waiting for , try it for yourself ! If you have any more questions about this badusha recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this badusha recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Badusha
1.Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix. Pin 2.Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins. Pin 3.Start shaping the badusha. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls. When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break. Pin 4.Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha. To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in a kadai – check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil….When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas. Pin 5.Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2 mins then transfer it to a tray with butter paper/silver foil. Once the sugar syrup turns non-sticky you can take and store them. It tastes too good when left for 2-3 hours, Only then the sugar syrup gets sets well inside. I learnt making these swirls from raks kitchen. Pin Soft badusha or balushahi ready.
Expert Tips
The orginal recipe says to remove the kadai from fire then keeping it back. But instead I follow the switching off and on method for convenience.Do not fry the badusha in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead for 10mins to get a very soft dough and also fry in medium low flame.Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself.Badushas with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.Do not add more saffron than the mentioned amount as it will totally change the flavour and spoil the taste.
1.Why is my badusha hard?
If prepared the dough is stiff then that is one of the reason for badusha to turn hard. So make sure to knead the dough soft and flexible.
2.How to get perfect badusha?
The main key to get perfect badusha is to cook it the way I have mentioned. Switch off and on to get perfect flaky layered badusha.
3.My sugar syrup became thick / hard. How to fix it?
You can add little hot water, boil it for few minutes to bring back to the consistency. However if the sugar is too hard or becomes more like caramel, you have to discard and start from the beginning.
4.Can maida be replaced?
Guess wheat flour can be replaced but not really sure of the outcomes as I havent tried it that way. I will surely update here when I try.
5.Why I did not get flaky layered badusha?
It may be because you did not cook it the way mentioned in the steps. If you cook in low / medium flame completely then badusha may not turn flaky. Make sure to cook with flame on and off as mentioned in the procedure.
