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Ingredients

Badhusha dough

  • 1 + 1/2 cup maida / all-purpose flour
  • pinch of salt
  • ½ teaspoon sugar
  • ½ teaspoon baking powder
  • water as required approximately 1/4 cup
  • ¼ cup butter/ ghee
  • 2 tablespoon thick curd
  • 2 tablespoon oil
  • oil for frying

for sugar syrup:

  • 1 cup sugar
  • ½ cup water
  • few strands of saffron
  • ¼ teaspoon cardamom powder

to garnish:

  • Nuts of your choice

Instructions

Prepare the dough

  • firstly, in a large mixing bowl take maida, salt, and sugar; mix well
  • Melt butter/ghee for 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 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, and gently roll a small portion of the dough, and slightly flatten
  • 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

Prepare sugar syrup:

  • 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 touch between your finger
  • Turn off the stove, add a few drops of lemon juice to stop further crystallization. keep the pan aside

Fry Baadhusha

  • Heat oil and once when 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 bathches
  • When the balushahi is warm garnish with chopped nuts of your choice

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Notes

  1. I have used 1/2 teaspoon of baking powder instead, you can use two pinches of baking soda
  2. 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
  3. Avoid adding extra curd/oil/ butter as it might affect badusha texture
  4. Avoid kneading the dough for a long time. Always knead the dough gently
  5. Always rest the dough for at least 15 minutes, then roll badusha
  6. 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
  7. 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
  8. To avoid sugar syrup crystallization I have added little lemon juice, avoid adding more
  9. saffron is optional  
  10. Always avoid frying in high flame,for even frying
  11. Adding nuts is optional. If you are adding nuts, add immediately after adding sugar syrup
  12. Always test the oil once then fry badusha
  13. Always fry in low- medium flame,
    for even frying
  14. Always keep the badusha in an oil filter for some time then add to sugar syrup
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