Badusha recipe, flaky and delicious Indian sweet made with flour and dipped in sugar syrup. Popular Indian sweet made easily at home during Diwali. Make these juicy Balushahi this Diwali and enjoy!
Time: 1 hr 15 mins
- 1 cup maida/ all purpose flour
- ¼ cup melted butter
- 2 tablespoons curd
- 2 tablespoons water
- 1 tablespoon sugar
- a pinch of salt
- For sugar syrup
- ½ cup sugar
- rose essence or cardamom powder
- Nuts for garnishing
- Melt butter in a small pan and wait till it cools down to room temperature. Once the butter is ready, add curd to it and whisk very well. Add 1 tablespoon sugar and beat well
- till the mixture turns frothy and light.
- Add the flour to butter mixture and mix well till the whole mixture resemble crumbs. It is important to incorporate the butter very well into the flour.
- Now start adding water little by little and bring the dough together. It is ok if the dough is a bit sticky. Once you knead it will become smooth. Knead the dough for 10
- minutes. Once the dough is ready rest it for 30 minutes. Divide the dough into 15-20 balls. Shape each ball into badusha. Just flatten it and make a dent in the center or
- make swirls in the edge.
- Prepare one string sugar syrup. Take sugar in a deep vessel. Add just enough water to cover the sugar. Mix well and cook in medium flame till one string is achieved. You
- can add few drops of lemon juice to keep the syrup from getting hard. You can add saffron, rose essence or cardamom powder to the sugar syrup for flavor. The sugar syrup
- should be warm till the whole time you add badusha to it.
- Heat oil for deep frying. One the oil is hot keep the flame low. Do not let the oil to smoke. Once the oil is hot add around 3-4 badushas. Deep fry until it turns golden brown.
- Drain to a kitchen towel.
- Drop the prepared badushas in sugar syrup. Let it soak for 30 minutes before serving. Repeat the same wth remaining badushas. Once done you can store them in airtight
- containers. Serve badusha as needed.