Easy Badusha Recipe || Make Balushahi using simple steps

Easy Badusha Recipe || Make Balushahi using simple steps

Badusha in South India or Balushahi in North is a very famous Indian dish. They are mildly sweetened, fragrant with simple spices added in the syrup. When I feel like eating them I will simply get from sweet shops. But when cravings hit during inappropriate times, everybody needs their own recipe of their favorite dishes, yes? Read on for my Easy Badusha Recipe || Make Balushahi using simple steps.

Few weeks back I was totally sick with high fever and cold[Not Covid] and my son too later sick with fever. The three days when we had to do take out food was too much for a homebody like me. I love cooking and eating simple meals at home with fresh vegetables and grains. Only take out we do is the pizza, mostly. But desperate times called for desperate measures so we didn’t go starving. The third day, I think I must have been feeling good and I suddenly[desperately] wanted to eat some sweets and my first pick was these fried mild sweetened Badusha! Yes, and I ordered half a kilo of them and between me & my husband finished them in 2 days. Loved it.

That is when I wanted to perfect my own recipe and share in the blog and here we are! Easy Badusha Recipe || Make Balushahi using simple steps. Most recipes say do this, don’t do this. None of it here.. A recipe should make you think will I be able make it as told. So I have loads of tips to make the Badusha without making you tired.

Before that, Badusha is our Indian version of doughnuts, agreed? Leave a comment if you think so too. We fry the dough, soak in the syrup and serve. That is all there to the recipe, simple. Please note there is no making it healthy, as of now. It is a rich dish made with white sugar, fried in oil and has ghee in it.

Badusha Recipe Parveen
Badusha Recipe Parveen

Why must you choose my Easy Badusha Recipe || Make Balushahi using simple steps

  • The entire recipe takes only 30 minutes from start to finish
  • Simple and uncomplicated recipe
  • Tips to make the dish always nice and better
  • Failproof too!

STEPS:

Badusha Recipe Parveen
  • Make the Syrup
  • Add the water, sugar, spices and heat until the syrup is sticky. About 6 to 7 minutes in a wide pan.
  • Add the lemon juice once the syrup is stick and switch off the stove.
  • Make the Dough
  • In a mixing bowl take the ghee and whisk with a fork or hand whisk for a minute.
  • Add the yogurt to the ghee and whisk again until fluffy and light.
  • Now sift in the flour, baking soda, baking powder and the salt. Mix until crumbly.
  • Slowly add water, 2 tsp at a time and form into a dough ball. NO NEED TO KNEAD. Just form a clean ball of dough.
  • Heat oil in an iron frying kadai in low flame while you shape the badusha from the dough.
  • Divide the dough into 15 medium sized balls or smaller as you like.
  • Roll the dough firmly in your hands, slightly flatten and make a very deep indent in it. Keep aside and repeat for all the balls.
  • Fry 4 to 5 badusha in the low flame[If using regular metal kadai, you have to take it off heat. So use iron kadai and heat & fry in the constant lowest flame]. It will take about 5 to 6 minutes to cook in both sides evenly until you get a golden fried badusha.
  • Keep the fried badusha in a plate lined with kitchen towel until all the balls are fried.
  • Once frying is complete, carefully place the badusha in the syrup. Turn using a spoon so both sides are covered.
  • Now put the syrup pan with the badusha back on stove and add two tsp of ghee and give a very quick saute.
  • Close and leave it overnight. Or binge immediately.
  • Enjoy with nutes sprinkled on top.

Easy Badusha Recipe || Make Balushahi using simple steps

Recipe by Parveenskitchen.comCourse: Quick and EasyCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

260

kcal
Total time

30

minutes

Easy Badusha Recipe || Make Balushahi using simple steps – Indian Doughnuts

Ingredients

  • For the Dough
  • Ghee – 1/4 Cup

  • Thick yogurt or Curd – 1/4 Cup

  • All Purpose Flour – 2 Cups

  • Baking Soda – 1/4 tsp

  • Baking Powder – 1/2 tsp

  • Salt – a large Pinch

  • Cold Water – 8 to 9 tsp

  • Oil to Fry

  • For the Syrup
  • Sugar – 1 Cup

  • Water – 1/2 Cup

  • Cardamom pods – 2 or 3

  • Saffron Strands – 4 or 5, optional

  • Lemon Juice – 1 tsp

  • Ghee – 2 tsp, to use when we toss the fried and soaked badusha in syrup.

  • Sliced Nuts – Optional

Directions

  • Make the Syrup
  • Add the water, sugar, spices and heat until the syrup is sticky. About 6 to 7 minutes in a wide pan.
  • Add the lemon juice once the syrup is stick and switch off the stove.
  • Make the Dough
  • In a mixing bowl take the ghee and whisk with a fork or hand whisk for a minute.
  • Add the yogurt to the ghee and whisk again until fluffy and light.
  • Now sift in the flour, baking soda, baking powder and the salt. Mix until crumbly.
  • Slowly add water, 2 tsp at a time and form into a dough ball. NO NEED TO KNEAD. Just form a clean ball of dough.
  • Heat oil in an iron frying kadai in low flame while you shape the badusha from the dough.
  • Divide the dough into 15 medium sized balls or smaller as you like.
  • Roll the dough firmly in your hands, slightly flatten and make a very deep indent in it. Keep aside and repeat for all the balls.
  • Fry 4 to 5 badusha in the low flame[If using regular metal kadai, you have to take it off heat. So use iron kadai and heat & fry in the constant lowest flame]. It will take about 5 to 6 minutes to cook in both sides evenly until you get a golden fried badusha.
  • Keep the fried badusha in a plate lined with kitchen towel until all the balls are fried.
  • Once frying is complete, carefully place the badusha in the syrup. Turn using a spoon so both sides are covered.
  • Now put the syrup pan with the badusha back on stove and add two tsp of ghee and give a very quick saute.
  • Close and leave it overnight. Or binge immediately.
  • Enjoy with nuts sprinkled on top.

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