Badusha/Balushahi is yet another delicious sweet which is made during the Diwali festival. This is crispy on the out and soft flaky inside. Kneading and adding the correct proportions of the ingredients makes the best flaky badusha.
This recipe is shared by one of my friends Deepa Sundar. It turned out so yum. If you follow the given steps properly along with the given ingredients, you will surely get the soft, flaky and juicy badusha as shown above. First-time triers can also make this without any problem. If you are not able to make the flower shape no worries just make it in the shape of peda/doughnut (round shape with a small dent in the middle). It will taste same. To make flower shape check the below-given video.
The steps that should be taken care while making this badusha is:
- Kneading the dough is a most important step in making this badusha.
- Make sure that milk and butter are at room temperature before using it in the dough.
- After making the dough knead it at least for 5 mins.
- Let the dough rest at least for half an hour to 2 hours.
- Do not skip baking soda or baking powder. This makes the dough flaky in texture.
- Cook badusha in low heat only. If the temperature of the oil gets high then switch off the flame, wait for a while and again turn on the flame.
- Sugar syrup should be in single thread consistency only, or else it will not get soaked properly.
Enjoy the video of Badusha. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1.5 Cups All purpose flour/Maida
- 1/2 Cup Milk
- 50 gms Butter
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Sugar
- 2 tsp oil
- 5 Pistachios/Pista chopped to garnish
- 1 Cup Sugar
- 1/4 Cup Water
- 1 pinch Saffron
- 1/2 tsp Lemon juice
- Bring milk and butter to room temperature. In a wide bowl add all-purpose flour, baking soda, baking powder, butter and crumble well. Butter should be mixed thoroughly with all-purpose flour. Then add oil and mix well thoroughly. Add sugar and mix it. Now add milk little by little and make to chapati dough consistency.
- The dough should neither be too stiff nor too soft. Close dough with a cloth and let the dough rest at least for 30 mins. In the meantime make the sugar syrup. In a bowl add sugar and water. Boil and bring to one string consistency. Switch off the flame, add lemon juice and saffron. Mix thoroughly. Lemon juice is added in order to avoid crystallization of the sugar.
- Now make lemon size equal balls out of dough. Either you can make flower shape as shown or can keep it simple roundel. Check video how to make the flower. Now heat a kadai. The oil should be in medium heat only. If you drop a pinch of dough it should not raise immediately. That's the proper temperature of the oil. Now add 2 or 3 made dough balls at a time. Do not overcrowd.
- Each batch takes 5-6 mins to get cooked. If heat is high the outer portion will become brown soon and the inner portion will not be cooked. So make sure the oil is at the same temperature. If you feel oil temperature is high you can even switch off the flame and then turn on. Once cooked well on both sides, remove it and place it in the sugar syrup. Let it be there till the next batch is ready. Also, make sure the sugar syrup is hot while placing the cooked dough. Once soaked remove it and place it in a bowl or plate. Badusha is ready.
- Kneading the dough is a most important step in making this badusha.
- Make sure that milk and butter are at room temperature before using it in the dough.
- After making the dough knead it at least for 5 mins.
- Let the dough rest at least for half an hour.
- Do not skip baking soda or baking powder. This makes the dough flaky in texture.
- Cook badusha in low heat only. If the temperature of the oil gets high then switch off the flame, wait for a while and again turn on the flame.
- Sugar syrup should be in single thread consistency only, or else it will not get soaked properly.
You might also like Badam Katli, Thirattipal Recipe, 7 Cups Burfi.
Delicious melt in mouth soft, flaky and juicy Badusha is ready to relish.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply