Name: Badusha/ Balushahi recipe by Swathy Nandhini at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15
Ingredients: All purpose flour – 1 cup; Ghee – 1/4 cup; Curd – 2 tbsp; Baking soda – pinch; Water – as required to make dough; For Sugar Syrup:; Sugar – 1 Cup; Water – just enough to immerse sugar; Lemon juice – 1/4 tsp; Saffron – pinch

ABOUT Badusha/ Balushahi RECIPE

Balushahi is a traditional dessert in India, Nepal and Bangladesh. It is similar to glazed doughnut but differs in taste and texture. Badusha is one of my favorite sweets from childhood as it is not very sweet. It is soft and flaky inside, crispy outside and mild in sweetness.

Instructions

Take ghee, baking soda and curd in a mixing bowl. Whisk well until it gets combined.
Sift flour to the bowl with ghee mixture and mix well to make it crumbly.
Add water little by little and knead into smooth dough with hands. Knead well for ten minutes and keep aside for 15 minutes.
Meanwhile, prepare sugar syrup by boiling sugar and required water until it reaches one string consistency. A thin string has to be formed when we rub a drop of syrup between thumb and fore finger.
Then add lemon juice and saffron to sugar syrup. Mix and remove from flame.
Take small ball out of dough, pinch the edges and fold it inwards to make design or simply take smooth ball and make a dent at center.
Heat oil in pan for deep frying and check it by dropping little piece to oil. It has to rise immediately to top. This is the right stage.
Drop 4-5 badusha slowly to oil and switch off the flame. Let it get cooked in preheated oil. This is important to get flaky badusha.
The badusha would rise to top and stop bubbling at one stage, then again switch on the stove and keep it in lowest flame as possible. Fry until for 10-12 minutes until it turns golden brown and cooked.
Drain oil in kitchen tissues and drop into warm sugar syrup. Let it be dunked until the next batch of badusha gets prepared.
Remove from syrup and place it in serving plate.

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