How to make Badusha?

how to make badusha

A key answer to the question "how to make badusha," is it is easy to make at home. Balushahi is another name for this exotic sweet, which has origins in northern India. It is quite common to buy this sweet from a store. A reason for this trend is that many assume it is difficult to make at home.

With the info on how to make badusha that follows, however, you can prepare badusha right in your kitchen and tailor this super-delicious sweet to your taste needs.

Another reason to know how to make balushahi is that it is one of the sweets typically liked by all. Further, badusha is a dish many make for festivals like Dussehra and Diwali.

If you gift sweets to relatives and friends, for Diwali, why not give balushahis made at home? With this route, the two of the benefits are fresher food and cost savings.

Maida is a main ingredient of the badusha recipe. The other items too, which are not many, are the same you use in everyday cooking.

What would stop you from eating too many balushahis? As it is a deep-fried sweet preparation, from the health and weight views it is good to limit the intake of this mouth-watering food. Other than these reasons, perhaps there are no more reasons to not to find out about how to prepare badusha at home.

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Quantity: 10 Badushas


1. Maida 1 cup
2. Ghee 2-3 tablespoons
3. Cooking soda 1/4 teaspoon
4. Curd / yogurt 1/4 cup
5. Sugar 1 cup
6. Water 1/4 cup
7. Milk 1 tablespoon
8. Cardamom / elaichi powder 1/8 teaspoon

Recipe for Badusha

1. Mix the ghee and soda with your fingers in a circular motion for one-two minutes.

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2. Sieve the maida over the ghee-soda mixture.

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3. Add curd / yogurt gradually to the mixture and mix to get soft dough.

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While mixing, if you find the dough to be hard, add some curd and mix.

Cover the dough with a utensil turned up-side down or with a wet cloth, for about 30 minutes.

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4. Heat oil in a thick-bottom kadai or a pan on a low flame.

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5. Make lemon-sized balls from the dough and flatten them.

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The number of balls you should make depends on the quantity of oil you are using.

Cover any remaining dough, as in Step 3, and keep aside, for making the second set of balls.
6. Press each flattened ball in its center, but do not make a hole, to create a crater.

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7. Do this test to ensure the oil is not too hot:

Drop a dal-size portion of the dough into the oil. If it sizzles and stays at the bottom, then the oil is heated correctly.

Carefully and gently drop the flattened balls, one at a time, into the hot oil.

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8. Fry till the flattened balls turn to golden brown on both the sides.

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Do not flip the badushas too many times to prevent them from breaking.
9. Remove the fried items and drain the oil from them:

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Place the items on a stack of 9-10 paper towels for 15-20 minutes to let the towels absorb the extra oil and also to allow the items to cool.

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10. Heat sugar with water to prepare the syrup.

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11. Bring the mixture to a boil.

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12. Add 1 tablespoon of milk. Boil.

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Use a ladle and remove the dirt from the sugar, if any, from the surface of the syrup.

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13. Simmer the syrup till it reaches 1-string consistency.

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Here is how to test the 1-string consistency:

- Wet your index or middle finger.

- Remove the spatula from the syrup and touch the syrup in the spatula with the finger.

- Press the finger and thumb and then lift back the finger. The syrup must stretch like a string.

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If the syrup does not stretch, heat the mixture for some more time and test again.
14. Add cardamom powder to the syrup. Mix.

Switch-off the stove.
15. Gently drop the fried items into the hot sugar syrup. See also TIP #1 below.

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If the items are not immersed fully in the syrup, pour the same on them with a spatula.

Set aside the items for 10-15 minutes.
16. Remove the items from the syrup and place them on a holige or butter paper to prevent the items sticking to the plate.

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Keep the items aside till the sugar syrup dries on the surfaces of the items.

Badusha or balushahi is ready.

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TIPS How to make Badusha?
1. To make softer badushas or balushahis, use 3 tablespoons of ghee in Step 1.

Do not place the softer badushas into the sugar syrup, as these would break. Instead, add the syrup on the surface of the badusha and lift it slightly, so the syrup covers the entire badusha. When it begins to dry, lift it carefully and place it on a holige or butter paper.
2. Fry the badushas on a low flame to ensure all the parts, in particular the central areas, are cooked properly.
3. The badushas can be stored for one week at room temperature and for more than a week in the refrigerator.