Badusha | Balushahi
Badhusha, a classic South Indian sweet, is a deep-fried confection coated in a sweet syrup. This delectable dessert shares similarities with a glazed doughnut but offers a unique textural and flavor profile.
Servings: 8 Pieces
Calories: 178kcal
Equipment
- Heavy Bottomed Pan
- Sauce Pan
- Mixing Bowl
Ingredients
- 1 Cup Maida (All Purpose Flour) 1 Cup - 250ml
- ¾ Cup Sugar
- ¾ Cup Water to make sugar syrup
- 2 tablespoon Ghee
- ¼ Cup Curd (Plain Yogurt)
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- a Pinch Cardamom Powder
- Few Saffron Threads
- 2 Cups Oil For Deep Frying
Instructions
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.1 Cup Maida (All Purpose Flour), ¼ teaspoon Baking Soda, ¼ teaspoon Baking Powder
- Incorporate ghee and curd into the flour and mix until well combined.2 tablespoon Ghee, ¼ Cup Curd (Plain Yogurt)
- 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.¾ Cup Sugar, ¾ Cup Water
- 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.Few Saffron Threads, a Pinch Cardamom Powder
- Keep the sugar syrup warm to maintain its consistency.
Deep Frying
- 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 undercooked2 Cups Oil
- 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.
Serving Time
- Your mouthwatering Badhusha are now ready to be enjoyed! For best taste, consume within a week.
Video
Notes
- 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. 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.
Nutrition
Serving: 1Piece | Calories: 178kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g