badusha

5 from 2 votes

Print Pin

Firstly, in a large mixing bowl, take maida, salt, and sugar; mix well
Melt butter/ghee for a few seconds
Furthermore, add oil, curd, baking powder, and 3 tablespoon of water, and mix everything well
Pour the wet ingredients and gently knead the dough
Additionally, add a little water and start to make pliable dough without much kneading
Cover with a moist, damp cloth and rest the dough for 15 minutes
After 15 minutes, slightly knead the dough
pinch a small ball-sized dough, gently roll a small portion of the dough, and slightly flatten it
make a dent at the center with the help of the thumb or a small measuring spoon
Repeat for the entire dough and keep the dough covered in a moist cloth till we fry

Pour 1/2 cup of water and bring to a slight frothy boil
Add sugar and mix well
Furthermore, add a pinch of saffron and bring to a boil
Add cardamom powder, mix well, and continue cooking
At one stage, the sugar syrup boils well, check for one-string consistency by carefully taking a small portion of the syrup and touching it between your fingers
Turn off the stove, add a few drops of lemon juice to stop further crystallization. Keep the pan aside

Heat the oil and once the oil is ready, keep the flame to low-medium
Deep fry until the badhusha turns golden brown on both sides, flip, and fry for even frying
Place the fried badhusha in an oil filter to remove excess oil
Soak badhusha in sugar syrup
Slightly warm the sugar syrup if they turned cold
Add badhusha in batches and let them soak for 10 minutes
Flip and soak evenly
Transfer the sugar syrup-glazed badhusha into a tray /plate greased with parchment paper and place them separately
Repeat and soak the other batches
When the balushahi is warm, garnish with chopped nuts of your choice

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

I have used 1/2 teaspoon of baking powder instead, you can use two pinches of baking soda
I have used 2 tablespoon curd and 2 tablespoon oil while making the dough instead, you can use 1/4 cup of curd and skip oil
Avoid adding extra curd/oil/ butter as it might affect badusha texture
Avoid kneading the dough for a long time. Always knead the dough gently
Always rest the dough for at least 15 minutes, then roll badusha
Sugar in the dough helps for nice brown colored badusha. For extra sweetness, adjust the sugar in the sugar syrup but avoid adding extra sugar in the dough
Adjust the sugar according to your sweetness. If you don't want white sugar glaze coat on badusha, you can make 1/2 string sugar syrup
To avoid sugar syrup crystallization I have added little lemon juice, avoid adding more
saffron is optional
Always avoid frying in high flame,for even frying
Adding nuts is optional. If you are adding nuts, add immediately after adding sugar syrup
Always test the oil once then fry badusha
Always fry in low- medium flame,
for even frying
Always keep the badusha in an oil filter for some time then add to sugar syrup