
Badushah is a very famous Indian sweet that is made from Maida, ghee, baking soda, and coated in sugar syrup. It is also called by the name Balushahi in the Northern parts of India. They are very mildly sweetened and flaky, making them the most loved sweet for many people like me. I am not much of a sweet-toothed person and still love Badhushah. Being my H’s favorite it is a must-do recipe in my household during the Diwali season
For some reason, it also appears to be similar to the donuts, and hence it is kids’ favorite too. Though the ingredients might look simple and available, there are a lot of steps and tips needed to make a perfectly textured Badushah. After mastering them by trying them out many times, I have finally succeeded in making perfect Badushahs that is approved by my H and kids. I have also provided notes on some tips. Don’t forget to see them.
Ingredients
- For Sugar Syrup
Instructions
Notes
- Use melted ghee to make Badushah. It will make it distributed evenly and result in soft Badushah.
- I have made folds in the Badushah. If you are not comfortable in making them, flatten the balls and gently press in the center to make Badushah.
- Always use a neutral oil like vegetable oil to fry the Badushah.
- Adding lemon juice to the sugar syrup will prevent crystallization on the Badushah.
- I did not use any food color for this recipe. You can add a pinch of yellow food color if you like to.
- Kneading the dough for a good 8- 10 mins will result in a soft and flaky Badhushah. Do not cut down this time.
- Instead of using your hands to knead the dough, you can also use a stand mixer if you have one.