Badusha recipe
Learn how to make flaky, soft badusha with full video and step by step pictures. Badusha is a South Indian diwali sweet recipe.
Servings: 12
Ingredients
- 1 & ½ cup Maida/ all purpose flour
- 1/4 cup Butter
- 2 tbsp Oil
- ½ tsp Sugar
- 1 & 1/2 tsp Curd
- 2 pinches Cooking soda/sodium bi carbonate
- ¼ cup Water approx.
- Oil - for deep frying
For syrup
- ¾ cup Sugar
- ¼ cup Water
- 1 cardamom
- 1 pinch Saffron Optional
- 1 tsp Lemon Juice To prevent crystallization
Instructions
- First melt butter and add oil, sugar, curd and sodium-bi-carb. to it and use a whisk to mix well, to make it almost frothy. Add the flour to it.
- Mix well to make it crumbly. Add water little by little to make smooth dough without cracks.
- Knead for 10 mins and divide into 12 equal sized balls.
- Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture/ or refer video. Repeat to finish everything and keep covered. You can choose to make simple doughnut shape too.
- To make syrup, add sugar, water to a pan. Boil till one string consistency.
- Switch off stove, add powdered cardamom and lemon juice. Mix well.
- Heat oil in a kadai just enough, check it by adding a pinch of batter,if it rises immediately,then its just right. Don't let the oil fume at any point.
- Add some five badusha, we prepared, carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil.
- Approximately it would take 5 mins. At one stage the badusha float on top, then again keep the kadai on fire. Cook in medium-low flame, adjust heat at the end to make it golden brown. For me it took around 5-8 mins.
- Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha.
- I did this in batches 2-3 at a time. Leave for a minute and then drain the badushas to a greased surface.
Video
Notes
- If your badushas dissolve in oil as you are frying then any one of these is excess : butter/oil / cooking soda. So add more flour to the dough and knead again to troubleshoot the problem.
- Also take note that the oil should be hot when you drop the badushas and later taken off fire. Do not add badushas to not so hot oil.
- If you reduce the quantity of butter or oil,then there will be drastic change in the texture of the badushas too,it will turn hard or crispy. You wont get the layers inside too.
- Badushas will be nice after cooling down,but I found,after a day or two it tastes even better ..
- Adding lemon juice is to prevent crystallization of the sugar syrup.
- Don’t hurry up while frying,please do as mentioned,otherwise the texture gets affected too.
- consume within a week. Do not refrigerate.
- Do not add ghee in place of butter, it could get crispy, not soft.
- In case the dough is too sticky or loose, you can sprinkle little flour and knead again.
- I used salted butter, if using unsalted, add a generous pinch of salt while making the dough.
The sugar syrup will be just enough for the recipe, you can add 3/4 cup if you are skeptical.
You can simply make the shapes like a doughnut(mini) , a faster way to do :)