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Home / Recipes / Saat/Konkani Style Flaky Badusha

Photo of Saat/Konkani Style Flaky Badusha by Vanitha Bhat at BetterButter
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Saat/Konkani Style Flaky Badusha

May-10-2018
Vanitha Bhat
70 minutes
Prep Time
120 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Saat/Konkani Style Flaky Badusha RECIPE

Saat or Konkani style Badusha is a flaky deep fried pastry coated in a thin sugar syrup, tinged with a hint of cardamom. I remember those days in India, when my Mom used to make these super delicious sweets for Diwali and we loved sharing it with neighbors and relatives! This is one of those treasured recipes learnt from my mother! No one even comes close to making it like hers! I live in US.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Karnataka
  • Frying
  • Dessert
  • Egg Free

Ingredients Serving: 15

  1. 4 cups maida/all-purpose flour
  2. 1 cup ghee/clarified butter
  3. 2 cups sugar
  4. 1 tsp crushed cardamom powder (leave some coarse)
  5. Oil/ghee for deep frying

Instructions

  1. Place maida in a large bowl and add crushed cardamom and melted ghee to it.
  2. Mix gently with your fingers to make a soft and pliable dough. If needed, add a few teaspoons of water. This measurement usually makes a perfect soft dough which does not need any additional water.
  3. Keep it aside, covered for about 1 hour. After one hour, make small smooth balls of the dough; flatten them slightly.
  4. Meanwhile, make 1-string sugar syrup. Add just enough water to cover the sugar and boil until you get 1-string consistency. You will know it is done when the syrup forms a long string between your forefinger and your thumb.
  5. Heat oil in a large wide saucepan on medium heat. Once the oil becomes lukewarm (it should be slightly hot and you should still be able to dip your fingers in it), slowly slide in a few balls of saat dough into it.
  6. It will settle to the bottom, but they will slowly rise! This is the temperature you need to fry them. You want to make sure that the dough balls get cooked all the way through. You will notice small bubbles forming.
  7. Fry until the saat turns light golden brown on both sides and the bubbles are almost gone. This took me around 35 to 45 minutes for each batch!! Be patient; results are amazing; a flaky, crispy texture!
  8. Once all the bubbles subside and the saat is golden brown, you know it is cooked all the way through. Remove them from the oil and gently slide into prepared sugar syrup. Gently remove with a slotted spoon and place on a greased pan.
  9. If the sugar syrup starts to thicken, place on stove again, stir in a few teaspoons of water and loosen it again. Once the sugar has set and the saat is cooled, gently slide it out of the pan and serve warm or at room temperature.

Reviews (1)  

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Shelly Sharma
May-13-2018
Shelly Sharma   May-13-2018

Perfect one.

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