Badusha Recipe | Balushahi | Diwali Sweet Recipe

    Badusha is one of the tasty treats of India also famous in Pakistani and Nepali cuisine.It is like a donut without a hole.Baking soda gives the flakiness, instead of yeast making gluten in donuts.Before i know any donuts i was well aware of balushahi.Balushahi as called in north India has become famous during mughalai period.

      Previous year diwali i tried making balushahi but it didn't turn out very well.This time with the recipe i used the tips from varehvah chef .I used oil instead of butter as in original recipe ,but was sceptical how it will turn out but it was perfect and we all like it.Oil makes this sweet less calorie than butter ones but with a perfect texture.  

     Mix the dough ,rest and make shape ,fry in slow flame and dip in sugar syrup are the steps for making badusha.Its flakiness is the speciality over other sweets.Mild sweetness with the sugar coated interiors well bond with the flaky texture.Over all an easy and most delicious Indian sweet.A little bit of trick will make the badusha really outstanding.

      Diwali festive in our house won't be without bread halwa,gulab jamun and maa ladoo .I make kaju katli  for deepavali after coming to US .So let'e see how to make the dessert.

Step by step picture recipe for making balushahi:

• Add oil,curd,baking soda to a  bowl and give a quick stir.Add maida to this mixture and mix it up.Don't over mix.No need of gluten formation for flaky badusha.

• Keep the dough covered for 20-25 minutes.Add sugar and water to a deep bowl.Let the sugar dissolve and come to single thread consistency.Add little ghee or lemon juice and keep it aside.

• Make a ball (not so smooth).Make a dent in the middle.Heat oil and deep fry them in batched on a medium flame until golden brown.

Tips:

• Don't over mix the flour to make gluten.Your badusha may not absorb sugar syrup.
• Try to give a rest time of minimum 10 minutes before frying.
• Fry them in low flame .
• Don't make the shape very smooth.Badusha will not absorb sugar syrup.
• Dip in sugar syrup as soon as you get it out from oil.       
• I felt the sugar syrup wasn't enough .Add maida and sugar in the ratio of 1 : 1 1/2 .Here in the recipe its 1 : 1.May be that doesn't matter when doing in the large quantity

                                                           Badusha Recipe                                   

                        How to make balushahi recipe  

 Cuisine: Indian   Category: sweet Prep time:20 minutes  Cook time:20 minutes  Total Time:40 minutes

Ingredients:

• 1/2 cup maida/all purpose flour.
• 2 tbsp oil(any oil without smell).
• 2 tbsp curd/yogurt.
• pinch of cooking soda/baking soda.

Sugar Syrup:

• 1/2 cup sugar.
• 1/2 cup water.

Method:

• Add oil,curd,baking soda and give a stir.
• Add maida to this mixture and ix it up.
• Don't over mix.No need of gluten formation for flaky badusha.
• Keep covered for 20-25 minutes.
• Make balls out of the dough and make a dent in the middle.
• Heat oil and deep fry them in batches on a medium flame until golden brown.

For sugar syrup:

• Add sugar to kadai and add water to a deep bowl.
• Let the sugar syrup come to single thread consistency.
• Add little ghee or lemon juice to the syrup and keep it aside.

Assembly:

• Dip hot badusha in cold sugar syrup .Badusha will obsorb the sugar syrup .
• After 10 minutes in sugar syrup keep it in a plate.
• Store the tasty balushahi in  airtight container.