Last month, when I started my first challenge under the Sweet Fantasy Club, I had mentioned how making Indian sweets worries me. The challenge last month, which was the Basundi was not very hard to concur but this time what was given was something that made my knee jerk. Badusha or Balushahi, which is basically Indian style doughnuts dunked into rich sugar syrup, is something that we always enjoy buying from out and enjoying. In fact, I never knew that this sweet, what we call as “neyvada” in our place, had a nice official name! Ahem… Talk about things that blogging teaches you. Each time we go home, we come back with a big box of these beauties and enjoy them in small doses daily till the box is complete. While typing this, I am literally drooling… hehe…
When Preeti gave the challenge for the month, I kept searching and searching and I wanted the easiest recipe with the minimum quantity. First of all, it is my first trial and in case if it fails – not that I am under confident! – I didn’t want to trash it! That is when I found a nice crisp recipe from Sarani’s space, which she had adapted from Chef Sanjeev Kapoor’s recipe. It was perfect, just not more, not less! I finally got a hang of the “one string” consistency. I saw in a few blogs that you could test it by using your wooden spoon rather than the finger, which kind of scares me! Do refer to the notes as to how I tackled it. Off to the way I made it…
Do check out tomorrow to see the choice that was given for the fusion dessert! 🙂
Badusha/ Balushahi
Servings 3
Ingredients
- 3/4 cups all-purpose flour
- A fat pinch baking soda
- 2 tbsp melted ghee
- 3 tbsp cold yogurt
- FOR SUGAR SYRUP:
- 1/3 cup water
- 2/3 cup sugar
- 2 strands saffron
- 1/2 tsp cardamom powder
- 1/2 lemon's juice
Instructions
- Whisk the ghee and yogurt in a bowl.
- Sieve the flour and soda together into the wet ingredients.
- Bring together to make a dough, add little water if necessary - I did not add any water.
- Keep aside the dough to rest for 30 minutes.
- Meanwhile, prepare the syrup. Bring all ingredients except the lemon juice to boil.
- Cook on low flame stirring occasionally till the syrup thickens and comes to a one-string consistency. When you take the syrup in your spoon and try to pour back, it goes down as a drop.
- Switch off and add the lemon juice, this step is to avoid the syrup from crystallizing. Set aside.
- Transfer the dough onto a well oiled surface. Knead it well till there are no cracks, approximately 10 minutes.
- Divide into six equal portions and roll into a disc, without cracks. Pinch in the centre using your thumb.
- Heat sufficient oil in a frying pan. You can test the readiness of the oil by putting a pinch of dough. If it sinks and then sizzles up, the oil is ready.
- Slide in a badusha, it will start to sizzle. Immediately lower the flame to the lowest. Cook both the sides patiently till golden brown, almost 10 minutes. Do not be in a hurry or else you would have uncooked centers!
- Drain the badusha onto a kitchen towel and then transfer into the sugar syrup.
- Allow it to soak up one side for five minutes,
- Flip and allow the other side to soak up for a couple of minutes. Transfer into a clean plate.
- Repeat this process with all badushas. Allow the badushas to rest and soak up all the sugar syrup, for at least an hour. Garnish with crushed pistachios and devour!
Notes
Knead the dough well, so that they don't have any cracks. A crack may break up the badushas while frying.
If you are worried about the consistency of the syrup like me, then just keep boiling it till it becomes thick. When you lift some syrup with your wooden spoon, the syrup would drop from it as one drop each rather than a stream. This is a good indicator.
For frying the badusha, keep the flame medium high, put the badusha, it will start to sizzle. Immediately push the flame to the lowest. Keep frying on lowest till, flipping to ensure both sides get the same color. Cooking on low flame longer will ensure that the badusha is well cooked inside.
If you are worried about the consistency of the syrup like me, then just keep boiling it till it becomes thick. When you lift some syrup with your wooden spoon, the syrup would drop from it as one drop each rather than a stream. This is a good indicator.
For frying the badusha, keep the flame medium high, put the badusha, it will start to sizzle. Immediately push the flame to the lowest. Keep frying on lowest till, flipping to ensure both sides get the same color. Cooking on low flame longer will ensure that the badusha is well cooked inside.
Wow! They look yummmmm..this is one of my favourite and wanted to try this for long. .going to give it a try soon 🙂
Thank you so much Priya… 🙂
It looks soooo yummy 🙂
Thanks a lot Ritu… 🙂
A perfect. ..balushahi. …looks so tempting. ☺
Thank you so much Nusrath… 🙂
Sooooo well made dear, Appreciate you for making this authentic sweet.
Thank you so much Jeena…
My hubby fav sweet..One of The toughest one to get success also i Think.missed pic of texture inside
I had taken a picture of the texture inside but didn't come out well. 🙁 Did get a flaky interior… Thanks a lot dear…
awesome.. that looks so delish….
Thanks a lot Smitha…
I too get scared of sweets like this.Finally u got to do it.
Thank you so much Sathya…
Looks so tempting dear.. I wanted to try this since long now u have tempted me..Loved the pics too
Thank you so much Gloria…
wow…my mouth is watering by seeing your sweets..Nice pic…
Thank you so much Faheema…
A very yummy sweet this is!! Remember making this during my college days, and it took a long time to get it done. Never tried making it again;) This one is really tempting me Rafee and the pic looks awesome!!!
Yes, does need a bit of patience! Thank you so much dear… 🙂
Mouthwatering dear……………. A great treat…. your badusha tempting me to do in my kitchen…. Wl try it soon… 🙂
Thank you so much Remya… 🙂
wow badusha looks absolutely delicious and tempting..
Thank you so much Sona…
Looks very tasty!
Thanks a lot Beulah…
lovely shape and this one is my favorite till now
Thank you so much Ramya…
Love this sweet rafee…
Thanks a lot Suji…
lovely dear…perfectly prepared them….drooling here 😛
Thank you so much Amrita… 🙂
Perfect tasty badusha!
Thanks a lot Ree…
Saw it on FB and I have been drooling..:-)
Thank you so much Rekha… 🙂
wow…such a tasty treat…perfectly made..
Thank you so much Jayanthy…
I had heard about this dessert/snack before but never got a chance to taste it. The process involved in this recipe resembles to gulab jamun's.
Thank you so much Shibi… Your observation is correct!
I also made badusha last month.we think so alike. I will post the recipe next time. Finally I am glad we made it
Thank you so much Priya…
One of my college time favourite sweet. Love to eat the whole lot,I wont feel guilty at all.
Thank you so much Eliza…