|Badusha – Old Photo|
Badusha / Balushahi, another famous Diwali Sweet variety made from maida, which is fried in oil and then dipped in sugar syrup. I have updated the images and this time we have made mini Badusha coated with crystallized sugar. For spicy version, do check Kara Badusha / Balushahi post.
The dough should be very soft and you have to knead it for at-least 10 mins. It should be similar to Maida Parotta dough consistency. Though we are not soaking the badusha for too long, but if you think it need more soaking, then go ahead with it. Lets check the recipe,
- 1 cup all purpose flour (maida)
- 1/4 cup curd / yogurt
- 1 tbsp sugar
- 1/2 tsp cooking soda (sodium bi-carbonate)
- 1/4 cup butter (or) ghee
For Sugar Syrup :
- 1/2 cup sugar
- 1 tsp rose essence
- enough water to immerse sugar
- Whisk curd, sugar and cooking soda till sugar is dissolved completely. Add little butter and whisk again.
- Add maida and butter little by little. Knead to a smooth dough for 10 mins. Cover it and keep aside for 30 mins. Make small lemon sized balls of the dough.
- Take a ball and flatten it to make the shape of a disc. Press in the middle without making hole. Pierce the disc with toothpick. We are doing this to make it easy to absorb sugar syrup.
- Heat oil in a pan or kadhai on low flame. To check the oil, drop a pinch of dough and it should come up immediately. Drop badusha in batches and cook on low-medium flame till oil sizzling stops.
- Remove from the oil and keep aside. Prepare sugar syrup of half string consistency and drop all the fried badusha in prepared sugar syrup. Stir it frequently and switch off the flame. Make sure all badusha are well coated with the syrup.
- You can either take out the badusha or leave it in syrup if you think it needs more soaking. Store it in an airtight container and serve. The above mentioned measurement gives 10 badusha.