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Badhusha is a traditional Indian sweet, particularly popular during the festive season of Diwali. These rich, golden-brown cakes are made with a delicate blend of flour, ghee, sugar, and cardamom. The dough is deep-fried to perfection and then soaked in a fragrant sugar syrup.

The result is a decadent dessert that is both visually appealing and incredibly delicious. Join us as we explore the art of making Badhusha, a timeless recipe that will add a touch of sweetness to your Diwali celebrations.

How to get perfectly soft and yummy Badusha?

Dough Consistency: The dough should be soft and pliable, but not too sticky. Add flour or water as needed to achieve the right consistency.
Resting Time: Let the dough rest for at least 20 minutes before frying (preferably 60-90 mins). This allows the gluten to relax, resulting in a softer and more tender Badhusha.
Sugar Syrup: The sugar syrup should be cooked to a one-string consistency. To check, take a drop of syrup and draw it between your thumb and forefinger. If it forms a single, thin thread, the syrup is ready. Prolonged cooking can result in a sticky, less appealing Badhusha.
Preventing Crystallization: To avoid sugar syrup crystallization, incorporate a few drops of lemon juice. This inhibits further cooking and helps maintain a smooth, non-crystallized syrup.
Frying Temperature: The oil temperature should be medium-high. Too hot and the Badhusha will burn on the outside before cooking through.
Soaking Time: Soaking the fried Badhusha in the sugar syrup for an adequate amount of time is crucial. This allows the syrup to penetrate the cake and give it a rich, sweet flavor.
Cardamom: Cardamom is a key ingredient in Badhusha. Use freshly ground cardamom for the best flavor.
Storage: Store the Badhusha in an airtight container to maintain its crispiness and flavor.

By following these tips, you can make delicious Badhusha that will impress your family and friends.

Badhusha Sweet

Recipe Card:

Method with Step by Step Pictures:

PREPARING DOUGH

In a bowl, whisk together maida, baking soda, and baking powder. This mixture will aerate the flour, creating a light and fluffy texture for the inside of the Badhusha.For better mixing and aeration, you can also sift the dry ingredients together.

Incorporate ghee and curd into the flour and mix until well combined.

Gently mix ghee and curd into the flour using your fingertips. Lightly sprinkle water and combine gently. Avoid overworking the dough. Let it rest, covered, for 60-90 minutes.

PREPARING SUGAR SYRUP

Heat a pan and add sugar and water. Stir continuously until the sugar dissolves completely.

Heat sugar and water in a pan, stirring continuously until the sugar dissolves completely. Cook the syrup until it reaches a one-string consistency. To test, take a drop of syrup and draw it between your thumb and forefinger. It should form a single, thin thread. Once the desired consistency is reached, add saffron threads, cardamom powder, and a teaspoon of lemon juice. Stir well and remove the pan from heat. The lemon juice will help prevent crystallization.

Keep the sugar syrup warm to maintain its consistency.

DEEP FRYING PROCESS

After 20 minutes, heat oil in a pan over medium heat. It's important to maintain a medium heat to ensure even cooking. High heat can cause the outside of the Badhusha to cook too quickly, leaving the inside undercooked
Knead the dough until smooth and pliable.

Shape the dough into small balls. Press each ball into a disc, using your thumb to create a small indentation in the center. Avoid over-kneading the dough, as small pores in the patties will help them absorb the sugar syrup and fry evenly.

Once the oil is hot, carefully add 3-4 patties to the pan. Fry over medium heat until golden brown, flipping occasionally to ensure even cooking. Remove the fried Badhusha and drain on paper towels.

COATING BADUSHA WITH SUGAR SYRUP

Add the first batch of fried Badhusha to the warm sugar syrup and gently flip them to ensure even soaking. Let them soak for 5 minutes, allowing the syrup to penetrate the pores. Remove the soaked Badhusha and place them on a plate. Repeat this process with the remaining batches of fried Badhusha.