Yields:
1 Serving
Badusha is a popular mithai or sweet recipe made especially during Diwali & other festivals. It is made of flour, deep fried & then dipped in syrup. So like I said earlier it’s only made mostly during festivals when people don’t count on the calories 🙂 My daughter calls this the Indian doughnut. I usually like to make bite sized badushas but this is totally a matter of preference.
I have also made tried making this dessert in the air fryer and it turns out equally good. Follow the same steps but instead of deep frying fry the balushahi in an Air Fryer set at 300 F for about 12 to 15 minutes and then dip them in sugar syrup.
Ingredients
Instructions
- Sift flour, baking powder & soda into a bowl. Add butter, yogurt and mix with your finger tips into a dough adding very little water if necessary. (It is very important that the dough be of a flaky consistency & so it is not necessary to knead into a smooth dough). Keep this dough aside covered for about 20 minutes.
- Put sugar and water in a stainless steel vessel and bring to a boil. Let sugar dissolve completely. Add cardamom pd. and a few drops of lemon juice and then simmer for about 3 to 4 minutes until it reaches a syrup consistency. Turn off the flame and add lemon juice so that the syrup does not harden.
- Heat ghee in a wok or pan. Taking a small lemon size ball of the dough roll it with your palms & make a deep indent in the centre of the dough as shown in the picture. Keep the balushahis on a plate.
- To test whether the ghee is hot, gently add one piece into the oil. If it comes up to the surface immediately, the ghee is hot. Switch off the gas and put in a few badushas at a time. Then turn on the heat to a simmer and gently fry the badushas until they are evenly brown and crispy. (It is very important to fry the badushas on a low flame or else it will brown on the outside but will be uncooked on the inside).
- Remove the badushas on a platter and then immerse them in the syrup for at least 30 minutes until it soaks up the sweetness of the syrup. Fry the rest of the batch in the same way.
- When ready, remove the sweets on a platter and garnish with sliced pistachios. Keep them stored in the fridge. Enjoy!
Notes
Yields 20 pieces