Badusha

Some sweets are connected to beautiful festivals. They always remind us of occasions and celebrations. I always connect Badusha or Balushahi with Diwali. I had friends who would serve homemade and sometimes store bought Badushas and they would be loved by everyone. I know this post should have actually been a Diwali special but sweets don’t need an occasion, they just need a sweet craving and zest and time to make a sweet dish.

Diwali is over but still posting this delicious balushahi recipe as I can’t resist my cravings and eternal love for Indian desserts or mithai. Since we don’t get Badusha in USA as it ain’t that popular here, mainly I feel its because the people have not tried it. So, I decided on making my own, multiple unsuccessful trials but I just had to make it perfect and I am glad I did. The temptation was too strong to let it go.

My mom is a big fan of this sweet dish. In fact I have heard stories that this was one of the sweet dishes made on my parent’s wedding. There is an old sweet market in my home city Jodhpur called “Pongal pada” and the street has variety of Badushas in different colors and textures and are called Maakhan Bada [meaning sweets made using butter]. Though Badusha is soaked in sugar syrup, the Maakhan Bada is covered with thick coated sugar, something close to fondant but slightly hard.

Once I cracked the recipe of the Badusha, there was no looking back. Its easy, flaky and your desire to eat just one, Did I say eat just? No one eats just one Badusha. Never!!! Its Balushahi in North India and called Badusha in South India. So, no matter what you call it, do try the recipe and make your own. These come out awesome, flaky and light. Once you try them, you will never bother getting them from the market sweet store anymore. Hope you like and enjoy them as much as I did.

Print Recipe

Badusha

Indian sweet made with flour and butter dipped in sugar syrup

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Cuisine

Indian, Pakistani

Prep Time

5 minutes

Cook Time

25 minutes

Passive Time

1 hour

Servings

Pieces MetricUS Imperial

Ingredients

• 1 cup All purpose Flour
• 1/2 tsp Baking powder
• 1/8 tsp Baking soda
• 1 tbsp Yogurt
• 1/4 cup unsalted butter You can also use Ghee
• 1.5 - 2 tbsp ice cold water
• 1.5 cup granulated Sugar
• 1/3 cup Water
• 1/4 tsp cardamom powder
• 1/2 tsp Kewra water Screwpine water
• 1/8 tsp saffron strands
• 1-2 tsp Almonds and Pistachios crushed or chopped
• 1 sheet silver leaf optional
• 1-2 tsp Dry Rose petals

Cuisine Indian, Pakistani Prep Time 5 minutes Cook Time 25 minutes Passive Time 1 hour Servings Pieces MetricUS Imperial Ingredients 1 cup All purpose Flour 1/2 tsp Baking powder 1/8 tsp Baking soda 1 tbsp Yogurt 1/4 cup unsalted butter You can also use Ghee 1.5 - 2 tbsp ice cold water 1.5 cup granulated Sugar 1/3 cup Water 1/4 tsp cardamom powder 1/2 tsp Kewra water Screwpine water 1/8 tsp saffron strands 1-2 tsp Almonds and Pistachios crushed or chopped 1 sheet silver leaf optional 1-2 tsp Dry Rose petals

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Instructions

1. Take a large mixing dish. In a sifter add all purpose flour, baking powder and baking soda. Sift everything together.

   
2. Add Butter and mix it in.

   
3. The Mixture at this point should be crumbly.

   
4. Add Yogurt and mix it in well, followed by ice cold water making a dough.

   
5. Smooth the dough out as much as possible. It will be never be completely smooth and will have cracks which is exactly how it should be, resembling a Gulab Jamun dough. Cover and let the dough rest for around an hour.

   
6. Flatten the dough with the help of your palm and fold it a couple of times to form few layers. Finally shape it in a log.

   
7. Cut it to equal parts.

   
8. Take each dough ball and roll it gently in your palm to soften the dough. Roll it furter to make a flat ball. Make a deep dent in center. Prepare all balushahi like this.

   
9. Place a wok over medium heat. Then add oil. To check correct temperature add a small dough ball if it bounce back after 2- 3 seconds to surface of oil it means that's correct temperature. Then add dough balls . They will sink down and release small bubbles. Once sizzling stops completely, keep on the stove on low to medium heat so the Badusha balls cook completely from inside.

   
10. Let them cook till they floats to surface of oil. It means they have cooked on lower side. Flip them to cook another side. The balls need to be cooked evenly from all sides. The color should change to light brown. Take them out and drain them on a paper towel to remove excess oil.

    
11. Place another pan over medium heat. Add water and sugar. Let the sugar dissolve and come to a boil and add crushed cardamom and saffron strands. Simmer the sugar syrup for 2-3 minutes. Add the kewra water too. The syrup should have a one thread consistency. Dip the fried Badusha balls for 10 seconds.

    
12. Decorate with silver leaf and chopped nuts. Serve warm or on Room temperature.