Soft, flaky and sinfully delicious Badusha recipe is easy to make at home with this step-wise picture recipe. This fail-proof recipe covers all tips and tricks to get perfect Badusha, give it a try for this Diwali.
My next recipe for Diwali/Deepavali is Badusha, also known as Balushahi. This is one of the most popular sweet dishes from North India which finds its place all over India. When it comes to sweets, I can’t just stop myself. They are a true test to my determination and I give in. And the thing is, I don’t even feel guilty about it. For me, anything in moderation seems okay and there is no point restricting oneself to things that bring happiness. Like this Badusha 🙂
Deepavali special sweets hold a big place in my heart. Growing up, it used to be a family tradition to make sweets and savories together. Every year, we used to try one or two unique, new recipes – that none of our neighborhood knew about. So that meant us collecting recipes off the magazines and newspapers since months before the festival. Badusha was one such find for us and the fact that it could be made at home. I so miss my family here, making these things alone in my kitchen but the memories make up for the most part 🙂
So this Badusha recipe makes the softest, juiciest and sinfully delicious sweet. And it is not easy. To get pronounced layers and to make a flaky Badusha that doesn’t split when dropped into oil requires technique and practice. But once you have mastered it, there is no way you are not going to make it at home for every Diwali. I will include all my findings along with the tips in the detailed recipe for Badusha with step wise pictures below.
The husband took these to his office and it seems the box vanished in no time. Now what else can give more happiness than this? I love cooking and more than that, I love feeding. I plan on making a batch just before Diwali again, just so that I can take these to our families. Don’t get intimidated by the long recipe, it is simple enough if the instructions are followed to the T.
How to make Badusha | Balushahi –
Detailed step by step picture recipe of making Badusha | Balushahi –
1. In a large mixing bowl add ghee, thick curd, sugar and cooking soda.
2. Using a hand whisk, whip this mixture until nice and creamy. It is important to ensure that the mixing is smooth.
3. Now add the maida/all-purpose flour.
4. Mix it well using your fingers so that it looks crumbly.
5. Add 1-2 tbsp of water at a time and knead the dough until it is smooth, soft and pliable. Knead it for 5-7 mins. Set this aside for 5mins.
6. Meanwhile, mix sugar and water. Add crushed cardamoms. Let this come to a boil on low flame.
7. Once the sugar has dissolved and the texture of the syrup is of “one string consistency, add saffron strands and switch off from heat.
8. Now divide the dough into equal sized balls.
9. To shape the Badusha, take a ball of dough and roll it gently between your palms. There should be no cracks anywhere. Slightly flatten it out and make a dent in the center.
10. Repeat this with rest of the dough balls. Meanwhile heat oil for deep frying.
11. Once the oil is hot, switch off the heat. Now add 2-3 shaped up Badusha into the oil. It is important to cook the Badushas this way to cook them all the way through.
12. When the sizzling around the Badushas stop, switch on the heat again and keep it on low flame. Flip the Badushas and cook them on the other side. This has to be done for every batch to ensure even cooking.
13. Once both the sides are golden brown, gently remove the Badushas onto paper towel.
14. Immediately add them to the sugar syrup while they are hot and after a couple of minutes, flip them in the sugar syrup and let them soak for another 2-3 mins.
15. Remove soaked Badushas onto a plate and let them dry.
16. Sprinkle chopped almonds/pistachios on top. Store them in fridge for longer shelf life.
- I used oil and ghee in equal parts. Instead use ghee/melted butter fully.
- Make sure there are no cracks while shaping the Badusha. While frying, those cracks might open up.
- It is really important to get the temperature of the oil correct. When a small piece of dough is dropped, if it raises to the top quickly, that’s the right temperature. If the oil is too hot or not not hot enough, Badusha will split open while frying. I had this happen for one single piece – look at the flop below when I dropped it when the oil was not hot enough.
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