Badusha is a traditional Indian sweet with a flaky, layered texture and a mildly sweet sugar coating. It’s similar to North Indian Balushahi, but the South Indian version is softer and lighter. Commonly made during Diwali and festive occasions, this melt-in-the-mouth delicacy is rich, buttery, and aromatic.
Ingredients
For Dough
- Maida (All-purpose flour) – 1 cup
- Baking soda – ¼ tsp
- Curd (thick yogurt) – ¼ cup
- Ghee – 2 tbsp (melted)
- Water – as needed (to knead a soft dough)
For Sugar Syrup
- Sugar – ¾ cup
- Water – ½ cup
- Lemon juice – few drops
- Cardamom powder – ¼ tsp
For Frying
- Oil – for deep frying
Preparation Steps
Step 1: Prepare the Dough
- In a bowl, add maida and baking soda; mix well.
- Add ghee and curd; mix with fingertips until crumbly.
- Gradually add water and knead into a soft, smooth dough.
- Cover and rest for 15–20 minutes.
Step 2: Shape the Badusha
- Divide the dough into small lemon-sized balls.
- Flatten slightly and press the center gently with your thumb to form a dent.
Step 3: Prepare Sugar Syrup
- Boil sugar and water until it reaches one-string consistency.
- Add lemon juice and cardamom powder; keep syrup warm.
Step 4: Fry the Badusha
- Heat oil on low flame.
- When the oil is warm (not too hot), drop badushas slowly.
- Fry on low to medium flame until golden and puffed up.
- Remove and drain excess oil.
Step 5: Coat in Syrup
- Dip each fried badusha in warm sugar syrup for 2–3 minutes.
- Remove and allow to set for 30 minutes.
Tips
- Use ghee for a rich, soft texture and authentic flavor.
- Always fry on low flame for even cooking.
- Add lemon juice in syrup to prevent crystallization.
- Resting the dough improves softness.
Variations
- Add saffron strands to sugar syrup for aroma.
- Garnish with chopped nuts or rose petals.
- For extra flavor, add a pinch of cardamom to the dough too.
Health Benefits
- Provides instant energy.
- Ghee adds healthy fats and enhances flavor.
- Enjoy in moderation during festivals.