Badhusha (Badusha / Balushahi) is an easy to do sweet and it will be very delicious. We can make this with easily available ingredients. Even if people don’t like sweets, can try this as it is a very mild sweet. Maida based doughnuts are deep fried and then soaked in sugar syrup to coat it well. A very simple to make sweet yet so delicious. Many of us have a tradition to make this delectable sweet for Diwali and many other occasions. Try this version of soft and yummy Badhusha and share your experience!
|Preparation Time||20 mins|
|Maida Flour(All purpose flour)||1 Cup|
|Fresh Curd||1 laddle|
|Soda Salt||1/4 teaspoon|
|Baking Powder||1/4 teaspoon|
|Badhusha | Badusha|
- Take the maida in a bowl and add soda salt and baking powder and mix well. The soda salt and baking powder aerate the flour nicely so that the inner part of badhusha is very soft after frying. We can also sieve the flours along with soda salt and baking powder to make sure they are mixed well. Add ghee and mix well
- Now add fresh curd to the maida and mix well.
- Do not knead the maida it to a dough. Instead just mix well as shown in the picture. Cover the badhusha dough and keep it aside for 20 minutes
- Heat a pan, add sugar and water to soak the sugar. Stir the sugar well
- Keep stirring the sugar the syrup gets a one-string consistency as shown in the below picture. When the sugar syrup reaches one-string consistency, add a teaspoon of lemon juice and stir well and remove the sugar syrup from flame. Adding of lemon juice will prevent the crystallisation.
- After 15 minutes, heat a pan with oil. The oil should be in medium heat only as the badhushas need to fry inside and outside evenly. Higher flame makes the outer portion cook quickly leaving the inner portion half-cooked. So keep the flame in medium
- Take the dough and knead well and make small balls out of the dough. Each ball should be pressed to make a patti and in the middle, just press your finger to make a hole like impression. Do this for the remaining balls out of the dough. The dough should not be kneaded smooth. There will be small pores in the patti which will help the patties to fry well in oil and also those pores will absorb the sugar syrup deep into their inner side.
- When the oil is hot enough, just drop 5-6 patties in oil and keep in medium flame and allow the badhushas to cook nicely
- Gently turn the badhushas around and allow it to fry on the other side
- When the badhushas are fried nicely and it becomes golden brown color as shown below, remove the fried badhusahs and place it in a paper towel to drain the excess oil
- Add first batch of fried and drained badhushas to sugar syrup and flip flop both the sides to soak it in sugar syrup. Leave it for a minute so that the pores in the badhushas absorb the syrup nicely till its inner portion.
- Remove the soaked badhushas from sugar syrup and place it in a plate. Repeat the same step for other batches of fried badhushas
- The scrumptious soft and yummy badhushas are ready to serve. Consume it within a week.. avoid refrigiration
|Badhusha | Badusha|
Note: Its always good to fry the badusha patties in ghee or vanaspati instead of sunflower oil. We should not add more soda salt which will make the patties to break when soaked in sugar syrup.
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