Badusha recipe | Balushahi

Badusha or Balushahi, a flaky, soft Indian dessert with full video and step by step pictures. Maida, ghee or butter and sugar are the three main ingredients.

📝 Ingredients

• 1.5 cup All purpose flour (Maida)
• 1/4 cup Butter
• 2 tbsp Oil
• 1/2 tsp Sugar
• 1.5 tsp Curd
• 2 pinches Cooking soda (sodium bicarbonate)
• 1/4 cup Water (approx.)
• Oil - for deep frying
• 3/4 cup Sugar
• 1/4 cup Water
• 1 cardamom
• 1 pinch Saffron ( Optional)
• 1 tsp Lemon Juice (To prevent crystallization )

👨‍🍳 Instructions

1. 1--- Badusha dough ---
2. 2Firstly melt butter and add oil, sugar, curd, sodium-bicarbonate to it.
3. 3Use a whisk to mix well, to make it almost frothy.
4. 4After that, add the flour to it.
5. 5Mix well furthermore to make it crumbly.
6. 6Then add water little by little to make smooth dough without cracks.
7. 7Knead for 10 mins and divide into 12 equal sized balls.
8. 8--- Shaping ---
9. 9Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture/ or refer video.
10. 10Repeat to finish everything and keep covered. You can choose to make simple doughnut shape too.
11. 11--- Sugar syrup ---
12. 12To make syrup, add sugar, water to a pan. Boil till one string consistency.
13. 13Switch off stove, add powdered cardamom and lemon juice. Mix well.
14. 14--- Make badusha ---
15. 15Heat oil in a kadai enough for deep frying. Check temperature by adding a pinch of dough - if it rises immediately, then its just right. Don't let the oil fume at any point.
16. 16Add some five badusha, we prepared, carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil.
17. 17Approximately it would take 5 mins.
18. 18At one stage the badusha float on top, then again keep the kadai on fire.
19. 19Cook in medium-low flame, adjust heat at the end to make it golden brown. For me it took around 5-8 mins.
20. 20This process of slow cooking enables flakes inside and soft texture.
21. 21Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha.
22. 22I did this in batches 2-3 at a time. Leave for a minute and then drain the badushas to a greased surface.