Badhushah Recipe/Badusha Recipe/Balushahi Recipes – How to make Badhushah

 Badushah is a traditional Indian sweet dessert recipe made with all-purpose flour/Maida, deep fried in ghee/oil and soaked in warm sugar syrup. This Indian doughnut is flaky, puffy, golden colored sweet is popularly called as Badhushah is the South and Balushahi in the North. Making Badhushah is very easy and can be done in no time and enjoyed during festival seasons. Do try out this amazing Badhushah recipe and post your comments here. Meanwhile do check out other interesting Diwali Sweets and Snacks here.

Here’s how to make Bahdushah with step by step photos…

Ingredients

Maida/All Purpose Flour	2 Cups
Cooking Soda	½ tsp
Powdered Sugar	2 tsp
Yogurt/Curd	2 tbsp
Ghee [Melted]	¼ Cup
Salt	One pinch
Cold Water for kneading	Approximately 8 tbsp
Oil/ghee	For frying Badhushas

For Sugar Syrup

Sugar	1 ½ cup
Water	1  cup
Lemon Juice	½ tsp
Cardamom Powder	From 3 elachis
Saffron	Few strands [optional]

1 Cup: 200 gms

Preparation time: 10-12 minutes

Cooking Time: 20 minutes

Makes            : 15 Badhushas

Author: Priya anandakumar

Method

Sift the maida/all-purpose flour on a paper and keep it aside.

Add 2 tsp of sugar to the mixer and grind it fine powder and keep it aside.

In a wide bowl add cooking soda, melted ghee, and mix really well until well combined.

Add the maida, powdered sugar to the bowl and mix it with the ghee mixture really well.

Add yogurt and mix well, it should resemble like bread crumbs.

Now add cold water little by little and make soft and pliable dough. Do not add all the water at once, sprinkle only little water and make the dough. Cover the dough and keep it aside for 30-40 minutes.

Meanwhile, in a pan add 1 ½ cup of sugar, 1 ½ cup of water and allow the sugar to dissolve on medium flame.

Let the sugar syrup boil really well, the syrup will start to thicken lightly.

The syrup will be sticky to touch and should reach one string consistency.

At this stage add the lemon juice, elachi/cardamom powder and turn off the stove.

After the dough has rested, do not knead it. To make Badhushas, pinch off lemon sized dough and roll into balls. It will look flaky, it is totally fine.

Flatten the balls little lightly and make a small dent in the center. Similarly make all the badhushahs and keep it ready.

Heat oil/ghee in a kadai for frying the badhushahs, make sure you keep it on low flame throughout cooking. Add a small piece of dough into the oil and if it sizzles and comes to the surface the oil is ready for deep frying. Now switch off the stove.

Add the 3 badhushas to the hot oil and allow it to come to the surface of the oil, now turn on the stove and keep it on low flame only. Cook evenly on both sides to golden brown color.

Make sure you cook the badushas are cooked slowly on low flame, do not rush the process.

 If cooked on high heat, the badhushahs will turn brown very fast and remain uncooked on the inside.

When they turn golden brown color, remove it from oil and transfer it to a plate.

Slowly add the badhushahs to the sugar syrup 4-5 at a time and let it soak for 5-7 minutes. 

Flip the badhushahs in the syrup, so that the syrup gets absorbed evenly on both sides.

If the Syrup has cooled then you can warm the syrup and add the badhushahs.

Now remove the badhushahs from the syrup and place them on a plate and allow it to come to room temperature.

Store it in air tight container. They stay fresh for 3-4 days at room temperature. You can refrigerate them for longer shelf life.

Suggestions:

Make sure you fry the badhushahs on low flame only to get evenly cooked golden brown badhushahs.

The syrup should be one string consistency. Adding cardamom powder and saffron is optional.

But make sure you add lemon juice to avoid the sugar from crystallization after the syrup cools down.

Yummy, super delicious, and tempting badhushah is ready to be enjoyed.

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