Badusha
Indulge in the rich, melt-in-your-mouth delight of Badusha, a traditional Indian sweet that embodies the perfect balance of crispness and softness. This recipe combines the magic of all-purpose flour, creamy ghee, and a hint of yogurt to create flaky, golden pastries drenched in an aromatic sugar syrup infused with cardamom, saffron, and a splash of lemon. Gently fried to perfection on low heat, these heavenly treats are finished with a sprinkle of vibrant chopped pistachios for a touch of elegance. Whether it’s Diwali, weddings, or a festive gathering, this homemade Badusha recipe promises authentic flavor and irresistible charm. Perfect as an offering or dessert, these syrup-soaked beauties are sure to leave a lasting impression on your taste buds! Keywords: Badusha recipe, Indian desserts, festive sweets, sugar syrup treats, homemade Badusha.
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Recipe Information
Ingredients
- 250 grams All-purpose flour (maida)
- 0.5 teaspoon Baking soda
- 50 grams Curd (yogurt)
- 75 grams Ghee (clarified butter)
- 100 ml Water
- 200 grams Sugar
- 100 ml Water for sugar syrup
- 0.5 teaspoon Cardamom powder
- 0.5 teaspoon Lemon juice
- 500 ml Oil (for deep frying)
- 0.125 teaspoon Saffron strands
- 10 grams Pistachios, chopped
Instructions
In a large mixing bowl, sift together the all-purpose flour and baking soda.
Add the ghee and curd to the flour mixture. Using your fingers, gently mix to form a breadcrumb-like texture.
Gradually add water and knead softly to form a smooth dough. Do not over-knead as the dough should be soft.
Cover the dough with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the sugar syrup. In a saucepan, combine sugar and water and bring to a boil.
Add lemon juice, cardamom powder, and saffron strands to the boiling syrup and let it simmer until sticky. It should reach a single thread consistency.
Once done, remove from heat and keep the syrup warm.
Divide the rested dough into equal portions and shape them into smooth balls, slightly flatten each ball, and make a small indent in the center using your thumb.
Heat oil in a deep frying pan over medium-low heat.
Add the shaped dough balls to the hot oil and fry them on low heat until they are golden brown. This slow frying ensures the inside is well cooked.
Drain excess oil by placing them on a paper towel.
While they're still warm, dip each fried badusha into the warm sugar syrup, ensuring they are well coated. Let them soak in the syrup for about 2-3 minutes.
Remove from the syrup and let them cool on a wire rack. Garnish with chopped pistachios on top.
Allow Badusha to sit for a few hours to absorb flavors before serving.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 16.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
