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
- In a wide bowl add a quarter cup of curd. To this add about half a teaspoon of baking soda. Whisk them to form a frothy texture.
- Add one teaspoon of sugar and a quarter cup of melted ghee and continue to whisk.
- Add one and a half cups of maida to the whisked ingredients.
- Combine them together until the wet ingredients mix with the flour. It will come to a crumble like consistency.
- Add a quarter cup of water and knead them to a soft dough. The dough will be sticky at first. Keep kneading them for 8 - 10 mins until they turn to a soft and nonsticky dough.
- Transfer to the work surface and make them into a log shape. Use a knife and cut them into equal portions.
- Roll them into small balls between your palms. Repeat for all of them and keep them covered. Let them rest for about 30 mins.
- After 30 mins, shape them to Badushah by folding the edges using your fingers. Instead of this, you can also press gently in the center and fry them.
- Heat oil in medium flame and add the Badushah to them. Cook them in smaller batches for about 5- 7 mins.
- Once it turns golden in color and cooked completely, drain them off from the oil.
- On the other side, add one cup of sugar and one cup of water. Let it melt down and begin to boil. Allow it to boil for about 7 - 8 mins until it reaches a single string consistency. Switch off the stove.
- Add half a teaspoon of lemon juice to the syrup. Add a pinch of saffron thread to the sugar syrup and set it aside.
- Place the fried Badhusha into the sugar syrup for about 10 mins. Let the sugar syrup coat the Badshah completely. Remove and transfer them to a serving plate.
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.