Happy's Cook

Sunday, October 31, 2021

Badhusha Recipe | Balushahi | Badusha | Diwali Special 2021

Happy Diwali to all my readers in advance!! The most interesting part of being a food blogger is to celebrate each and every festival, as food is an important part of any celebration, whether it is religious or not. I was planning to post at least one new recipe for this Diwali and I am here today with this amazing recipe. I tried making it last weekend and it turned out so delicious. However, I was not satisfied with the final look and also wanted to tweak the recipe a little bit before sharing it here. This weekend I attempted it again, the outcome was as per my expectation and I am here with the recipe. If you are interested for other Diwali recipes, please visit this page where I have compiled together 80+ Diwali sweets and savory snacks.
Plain Flour(Maida) - 1.5 Cups 
Melted butter or Ghee - 1/4 Cup 
Curd(Greek yoghurt) - 4 tsp 
Sugar - 1/2 tsp 
Salt - 1/4 tsp 
Baking Soda - 1/4 tsp 
Cold Water - 1/4 Cup + 1 tblsp 
For the sugar syrup: 
Sugar - 3/4 Cup 
Water - 1/4 Cup 
Saffron Strands - few or Cardamom pods - 3 
Lemon Juice - 1 tsp
1. Take the flour, melted butter, curd, sugar, salt and baking soda in a bowl. Mix it all together with your hand and it will look crumbly at this stage. Pour cold water little by little and start kneading the dough. The dough should be non-sticky and crack free.  The dough might seem to have cracks and once you knead it for few mins it will become smooth. Too much kneading is not required and divide it into small balls.
2. Start shaping the badhusha as per your preference. You can give swirls to the ends or you can make it like a small doughnut with dent in the middle as shown below in the second picture. For the swirls: take a ball, flatten it a bit and pinch the end and fold it inwards. For the mini doughnut look: take a ball, flatten it a bit and make a small dent in the middle with your thumb. Heat oil in a pan until it is just right and it should not be too hot(smoky hot). Now reduce the flame to low and start dropping few badhushas. Do not overcrowd it and try to make it in batches. 
3. When bottom of the badhusha turns golden brown, flip and cook the other side as well until golden brown. Each batch will take 5 to 7 minutes in low flame. Remove it from oil and drain it in kitchen towel. The badhusha will be light and crispy outside. 
4. To make the sugar syrup: heat sugar and water in low heat. Once the sugar melts, boil the syrup until it reaches one string consistency. To check the string consistency, when it is warm, take a drop of syrup between your thumb and index finger and move your fingers apart slowly. A string will be formed between the fingers if the sugar syrup has reached the one string consistency. Please go to the Boondi ladoo recipe to see the one string consistency clearly. Switch off the flame and add the saffron or cardamom for flavor.
5. Squeeze few drops of lemon juice in the syrup to prevent crystallization. Now drop the fried badhushas in the hot syrup and soak it for 1 or 2 mins.(flip and soak the other side as well). You can reheat the syrup if it is not hot enough. Soak the badhushas in batches and transfer it to a ghee greased plate.
The delicious badhushas are ready to be served. It tastes very good the next day 😊
Make this sweet during this festive season and share a picture to me 😊
Points to remember:
  • The mentioned quantity can make 12 - 13 small badhushas and the prepared sugar syrup was just right for soaking these. I soaked it in batches and soaked only 3 at a time. 
  • If the syrup crosses the string consistency then it will thicken quickly and become hard. So always have the flame in low when you are near the string consistency stage and switch off immediately. If it becomes hard, add some water and reheat it and check the consistency again.
  • The badhushas can absorb the sugar syrup easily if it hot. I made the syrup when the last batch is frying and the badushas were warm when I added it to the hot syrup.
  • If it is not fried properly the middle will remain uncooked. The well fried badhushas will be light and flaky and absorbs the sugar syrup well.
  • If you are not shaping the badhushas evenly, you will get cracks while frying. I tucked the end or cracks to the bottom and hence the top has nice smooth finish. 
  • Chances are there for the badusha's to disintegrate if the baking soda or butter is increased.

Warm Regards,
Happy's Cook - Divya

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