Monday, 14 October 2013

Diwali Sweets - Badusha/Balushahi - 100th Post


I Just cant believe that this is my 100th Post. About 4 years before, if someone would have asked about my cooking skills I would laughed but now it is a different story.

Navarathri is just getting over, and plan Diwali has already started. With few weeks left for Diwali, I have started to make the test batch for Diwali Snacks and savoury. The first Sweet I did for Badusha, as it is my favorite. It is quite easy to make, all that is required to make this is lot patience as the frying of Badusha has to be done slowly on the low flame.

The moment I searched for the recipe, there are a zillion methods explained in different blogs. I used the best of all techniques and made this. 

The Badusha that I made was crunchy outside and soft and flaky inside. 


All Purpose Flour/maida - 1.5 Cups

Butter - 1/4 Cup (Melted)
Oil - 1/8 Cup
Sugar - 1/2 Teaspoon
Cooking Soda - 1/8th Teaspoon
Fresh Curd - 1.5 Tablespoon.
Oil - For frying

For the Sugar Syrup

Sugar - 1/2 Cup
Water - To immerse the sugar
Lemon - 1/2 Teaspoon

Elachi powder - a pinch (Optional)


In a bowl, Add butter,1/8th Cup of oil,Curd,Sugar, Cooking Soda and mix well it  it is frothy and foamy. 

To this add the Maida and mix well into a soft Dough. Dont Knead it too much. 

Cover and rest it for 20 minutes.

Divide into 12 equal portions and shape into a ball. Make a slight indentation in the center of the ball. 

Heat sufficient oil in a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat.

Gradually the Badusha will start floating to the top. Turn gently and fry on the other side till golden. The entire process of frying has to be done on a very low flame.

Once the badusha is golden Brown, drain the excess oil and transfer it into the warm sugar syrup* and leave it for a minute and then arrange in a greased tray. 

*For the Sugar Syrup

In a heavy bottomed pan, place 1/2 cup of sugar and add just enough water to dissolve the sugar.Boil it till you get one string consistency

One string consistency is when you pull the sugar syrup between your thumb and index finger one fine thread has to be formed Before touching the sugar syrup to check for this consistency wet your fingers in water and be cautious as the sugar syrup will be hot

Squeeze lemon once the sugar syrup has come to the one string consistency. 


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