Badusha Recipe | Balushahi Recipe – Sweet Indian Doughnut
Description
Balushahi, also known as Badusha, is a traditional Indian sweet that resembles a crunchy, sweetened doughnut. It is a hallmark of festive occasions such as Diwali, symbolizing joy and celebration. With its flaky texture, sugar glaze, and delicate flavor, this treat is a labor of love, passed down through generations. Inspired by my mother’s version, I have perfected this recipe to help you recreate it with ease in your own kitchen. Let’s embark on this culinary journey to make this exquisite dessert that will win hearts at every gathering.
Recipe Overview
- Cuisine: Indian
- Course: Dessert
- Diet: Vegetarian
- Preparation Time: 45 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 10 minutes
Ingredients
For the Dough
| Ingredient Name | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 1 cup |
| Baking Soda | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Ghee | 1/4 cup |
| Curd (Dahi/Yogurt), chilled | 1/4 cup |
For Deep Frying
| Ingredient Name | Quantity |
|---|---|
| Oil | As needed |
For the Sugar Syrup
| Ingredient Name | Quantity |
|---|---|
| Sugar | 1 cup |
| Water | 1/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
For Garnish
| Ingredient Name | Quantity |
|---|---|
| Pistachios, chopped | 1/4 cup |
Step-by-Step Instructions
Stage 1: Making the Dough
- In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
- Add the ghee to the flour mixture. Using your fingertips, mix the ghee into the flour until the mixture resembles coarse crumbs. This step may take about 1–2 minutes.
- Gradually add chilled yogurt to the flour mixture and gently knead until the dough comes together. Avoid over-kneading, as this can affect the texture of the Balushahi.
- Cover the dough with a damp muslin cloth and let it rest for 30 minutes.
Shaping the Dough
- After 30 minutes, divide the dough into equal portions, roughly the size of a large lemon. Shape each portion into a smooth ball and gently make a small indentation in the center using your thumb. Be careful not to press too hard, as this can create cracks in the dough.
- Cover the shaped dough balls with a damp cloth and let them rest for another 15 minutes.
Stage 2: Frying the Balushahi
- Heat oil in a deep frying pan over medium heat. Test the oil’s readiness by dropping a small piece of dough into the oil; it should slowly rise to the surface.
- Carefully add a few dough balls at a time to the oil, ensuring not to overcrowd the pan. Fry on medium heat until the Balushahi floats to the surface.
- Once the dough balls rise, flip them over and fry until both sides are a rich golden-brown color. The medium heat ensures even cooking and a perfect flaky texture.
- Remove the fried Balushahi using a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining dough.
Stage 3: Preparing the Sugar Syrup
- In a saucepan, combine sugar and water. Place the saucepan over medium heat and stir until the sugar dissolves completely.
- Once the syrup begins to boil, add cardamom powder and reduce the heat to low. Allow the syrup to simmer until it reaches a single-thread consistency.
- Tip: To test the consistency, take a small drop of syrup between your fingers. When pressed and pulled apart, it should form a single thread. Alternatively, let the syrup drip from a spoon—it should form a thin, elongated drop.
Coating the Balushahi
- While the sugar syrup is still warm, dip each fried Balushahi into the syrup, ensuring it is fully coated. Place the syrup-coated Balushahi on a serving platter.
- Sprinkle the tops with chopped pistachios for a delightful garnish.
Serving Suggestions
- Let the Balushahi rest until the sugar syrup hardens and forms a crystalline coating.
- Serve these deliciously flaky treats as part of your festive spread or as a delightful dessert after an Indian meal.
Nutritional Information
| Nutritional Component | Per Serving (Approx.) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25 g |
| Proteins | 2 g |
| Fats | 8 g |
| Saturated Fats | 5 g |
| Cholesterol | 20 mg |
| Sodium | 50 mg |
Pro Tips for the Perfect Balushahi
- Texture Matters: The crumbly texture of the dough is crucial. Over-kneading can make the dough tough and ruin the flaky texture.
- Frying Temperature: Maintaining medium heat while frying is essential for even cooking. Frying at high heat can cause the exterior to brown quickly while leaving the interior uncooked.
- Sugar Syrup: Always ensure the sugar syrup is warm when dipping the Balushahi to ensure proper absorption and coating.
Occasions to Make Balushahi
This sweet is a quintessential part of celebrations like Diwali, weddings, and religious festivities. Its rich flavor and intricate preparation make it a symbol of love and dedication, perfect for sharing with family and friends.
Recreate this traditional Badusha recipe in your kitchen and keep the festive spirit alive with every bite. Enjoy!
