Badusha/Balushahi recipe is one of the must try sweets recipes during Diwali or any occasions.Most of the people in India make badusha for Diwali.So I thought of starting my diwali recipes with this most popular sweet recipe.Basically I am not a big fan of sweets.But there are very few sweets for which I don’t say NO.Badusha is one among them.I love it for its flaky,layered texture with mild sweetness.Every year during Diwali,my MIL makes Maida burfi and Badusha without fail.She is my inspiration to try sweets on my own.She usually adds Dalda/Vanaspati or butter to make badusha.Based on my MIL’s recipe and after few trial & errors,I am making badusha successfully for the past two years.I have shared some tips,do’s & don’ts below for beginners.I took a complete video for badusha preparation and shared the same below.I love the traditional donut shaped badusha more than the swirled ones.But still swirled badusha looks more attractive like suryakala.So in this post,I have just shared a small video of how to make badusha swirls for beginners to learn.Hope it is easily understandable.Lets see how to make the most popular Indian sweet balushahi aka badhusha in detail.
Badusha - Full recipe video
How to shape badusha
POINTS TO REMEMBER
Generally beginners complaint about badusha disperses/dissolves in oil.It is due to the addition of more cooking soda or fat content( ghee or butter).If the oil temperature is too low,badusha may dissolve in oil.
Sometimes you may get more cracks in badusha after frying.It may become shapeless too.It is also due to the quantity of cooking soda.So please be very careful while adding soda.
The secret of getting flaky,layered badusha lies in slow deep frying in low flame.Adding curd doesn’t make the difference.My MIL never add curd.Still it comes out flaky.
You can replace butter with melted ghee.But use melted ghee or butter only at room temperature.It should not be hot.
No need to knead the dough very hard or beat as you do for chapathi dough.Its enough to make a soft,crack free dough to get good badusha.
The recipe I have shared here gives badusha which may be slightly hard as soon as you prepare.But it will become soft the next day and tastes much better.
Butter badusha recipe
How to make butter badusha-Diwali sweets recipes
Cuisine:Indian
Category:Sweets
Serves:9 nos
Prep time:30 Minutes
Cook time:20 Minutes
Total time:50 Minutes
INGREDIENTS
1 cup = 200 ml
All purpose flour/Maida - 1 cup (tightly packed & levelled)
Melted butter - 1/4 cup ( at room temp,butter should not be hot)
Curd - 1 tbsp
Cooking soda - 1/8 tsp(slightly heaped,must be less than 1/4 tsp)
Water - as needed ( I used 2-3 tbsp)
Salt - a small pinch
For sugar syrup
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - 1/2 tsp
Lemon juice - 1/2 tsp
Saffron threads & dessicated dry coconut,nuts - for decoration
METHOD
Take a wide bowl and add the melted butter,cooking soda & curd.Mix well with a whisk till it becomes a creamy paste.It will take 1-2 minutes.Take sugar in a bowl and add water.Mix well & set aside.Let it dissolve for making syrup.
To this paste,add maida and a pinch of salt.Mix well and make a crumbly mixture.Butter & curd mixture should spread well with the flour.The mixture should resemble bread crumbs.Sprinkle some water and make a soft,non-sticky dough( I used around 2-3 tbsp of water.It may vary based on the water content in curd)
Rest the dough for 30 minutes.After the resting time,the dough would be very soft.Smoothen it using your hands to remove cracks by just pressing it gently.Do not knead it.Take small ball sized dough and make a crack free smooth ball.Flatten it using your palm and make a dent in the center using your pointer finger.Make a deep impression.
For making swirl shaped badusha,take a ball from the dough and pinch in a corner.Fold it and again pinch the swirled end.Repeat this to make a circle.Refer video for more reference.
Heat oil in a kadai and when it gets heated , drop a pinch of batter.As soon as the batter rises to the top,drop 3-4 badusha and switch off the flame.Let the badusha cook in off fire till it floats on top of oil.After it starts to float,flip the badusha and switch on the flame.Keep the flame medium and cook the badusha till it turns golden in color.One batch takes nearly 8-10 minutes.
The swirled badusha takes more time to cook and looks dark in color compared to the donut shaped ones.Don’t panic.It also tastes little more crispy compared to the round ones.Deep frying patiently is more important to get layers in badusha.So please follow this carefully.
While frying badusha,u can make sugar syrup.Boil the syrup till one string consistencyi.e when u take a drop of syrup between your fingers & release,it will form a single string..Add cardamom powder & lemon juice and switch off the flame.Lemon juice prevent crystallization of sugar syrup.Referthis postfor detailed sugar syrup consistencies.
Remove the badusha in a tissue.Drop them into the warm syrup.Let it soak for 5-10 minutes.Flip them in the syrup for even coating.In the mean time,deep fry the next batch of badusha.Remove the badusha from the syrup and arrange in a plate.Once it cools down,sugar syrup with crystallize and make a nice coating.Store it once badusha is cooled down completely. Enjoy ! It stays good for 3-4 days if properly done.
If the sugar syrup crystallizes while u soak the badusha,add few drops of water,heat it.Bring the string consistency & then drop the badusha.
Try this yummy sweet for Diwali and have a great celebration
.Lets see how to make the most popular Indian sweet balushahi aka badhusha in detail.
How to make butter badusha-Diwali sweets recipes 
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