Monday, October 29, 2018

Badusha | Balushahi | Diwali Sweet

Badusha/Balushahi, a delicious indian sweet made from the all purpose flour. Badusha is like indian version of glazed doughnut with flaky texture inside. Compared to other indian sweets, Badusha has very mild sweet with rich buttery flavor, that's the main reason for me  to like it so much, you can eat few badusha without over powering of sweet(or simply we say "thigatamal" in tamil).  As far as remembered, we used to buy Badusha from the sweet stalls only, never tried to make at home before marriage.  
After marriage, since we move a lot, i had started to make all kinds of sweet at home. Now here in US where i live, it's hard to find fresh indian sweets, mostly they are old and even the taste is also not good or else you would get that "Haldigram" kind of packed sweets which i hate like anything. So if at all i crave for some indian sweets, there is no way other than making on my own. Some times i felt like unless we moved to US,  i would never got this much interest in cooking.

Ok, now coming to badusha recipe, i had tried this sweet quite few times already and it turned out delicious very "SINGLE" time. The texture  and the taste of this badusha is just like how you get it in sweet stalls, the mild white sugar coating on the outside and the buttery flaky inside, literally it's melt in your mouth. I personally like badusha on the next day than the day it 's prepared. Give it a good rest time for better taste & flavor. So what are you waiting for?? Try this badusha for this deepavali and treat your friends and family. 

Badusha | Balushahi | Diwali Sweet

Preparation Time : 10 mins | Cooking Time : 25 minsMakes : 10 
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Maida - 1 cup
Butter - 3 tbsp
Oil - 1 tbsp
Baking soda - a big pinch
Salt - a pinch
Sugar - 1 tsp
Curd - 1 tsp
Oil - for frying
For sugar syrup
Sugar - 1/2 cup
Water - just enough to immerse the sugar
Cardamom - 2 
Saffron - few strands
Lemon juice - 1 tsp

Procedure
Melt the butter and add into the bowl along with oil, baking soda, sugar & curd.Whisk all together until it's slightly foamy, then add the flour and mix it well with your hand.Then add water little by little and form a soft dough. Knead the dough for 3-4 mins or until it's smooth on the surface without any cracks. Cover it with lid and leave it aside for few mins, next for the sugar syrup, add the sugar and water in a bowl and bring into boil.Once the sugar syrup reaches one string consistency(take a little bit of sugar syrup between thumb and fore finger and move the fingers apart slowly, it should form a single string in between your fingers), switch off the flame and squeeze the lemon juice immediately.Next add the powdered cardamom and saffron into the sugar syrup, mix it well and leave it aside. Now take the dough and form a 10 equal sized balls.Take a ball and make a dent in the middle with your fore finger.Do the same for all the dough. Heat the oil for frying, add the badusha dough gently.Cook till it becomes golden brown on both sides, remove from oil, drain it in paper for few secs and them immediately put it in sugar syrup.Coat both sides of badusha with sugar syrup well and then remove it on the plate to dry completely. Tasty and flaky badusha is ready.
Notes:
  • Once the oil is heated, keep the flame in low for entire cooking, it helps to make sure that the inside is well cooked and have that wonderful texture inside.
  • To check the oil temperature, add a pinch of dough, it should come up slowly, that's the correct temperature to fry the badusha.
  • If the sugar syrup crystalizes in between, reheat it for few secs until it becomes runny and then add the badusha.
  • Let the badusha soak in sugar syrup for 1-2 mins.
  • Soak the badusha in sugar syrup as  batches for easy absorbing. 

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