Gluten-Free Badusha
Indulge in the irresistible charm of Gluten-Free Badusha, a delightful twist on the traditional Indian sweet that’s perfect for those with gluten sensitivities. Crafted with gluten-free all-purpose flour, rich ghee, and creamy yogurt, this recipe preserves the authentic flaky and melt-in-your-mouth texture of classic badusha while catering to dietary needs. Each golden-brown pastry is delicately fried to perfection, then soaked in a fragrant sugar syrup infused with cardamom and a hint of saffron for an exotic touch. Whether you’re celebrating a festive occasion or craving a comforting dessert, these gluten-free badusha promise to elevate your sweet indulgence. Easy to prepare and ideal for sharing, they are an elegant addition to any dessert spread!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 75 grams Ghee (clarified butter)
- 50 grams Yogurt
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Water
- 200 grams Sugar
- 100 milliliters Water for syrup
- 0.25 teaspoons Cardamom powder
- 0.25 teaspoons Saffron strands (optional)
- 500 milliliters Oil for frying
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, baking soda, and salt.
Add the ghee to the flour mixture and mix well until the mixture resembles crumbs.
Incorporate the yogurt into the mixture, kneading gently until a dough forms. If needed, add water little by little until you get a soft, pliable dough. Cover and let it rest for about 15 minutes.
Meanwhile, prepare the sugar syrup by boiling sugar and 100 ml of water in a saucepan. Stir until the sugar dissolves completely.
Add the cardamom powder and saffron strands to the syrup, allowing it to simmer for 5 minutes until slightly thickened. Remove from heat and set aside.
After resting, divide the dough into equally sized small balls. Flatten each ball slightly with your palm and make a small indent in the center using your thumb.
Heat oil in a deep frying pan over medium heat. Once heated, reduce the flame to low and gently slide in the shaped dough pieces.
Fry in batches, stirring and turning occasionally, until they puff up and acquire a golden-brown color on all sides, about 10-12 minutes per batch.
Remove from the oil and allow any excess oil to drain on a kitchen towel.
While still warm, immerse each badusha in the prepared sugar syrup for about 3-5 minutes, ensuring they soak the syrup well.
Place the syrup-soaked badusha on a plate to cool. Serve warm or store in an airtight container for later enjoyment.
Nutrition Facts
Calories |
6530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 579.1 g | 742% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 379.3 g | 138% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 203.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 134 mg | 3% | |
*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.
