Badhusha Sweet | Balushahi Sweet

Badhusha as we call it in south indian or Balushahi in north india is a famous dessert recipe originated from india and it is very similar to the glazed donut. It has a juicy center and a crispy out when eaten fresh.

Usually the badusha has a dented center because that helps to center to get cooked fully. For the flavouring they dont use any flavourings as they do for the regular desserts. But trust me the original flavour of the badhusha itself is great.

The addition if yogurt and the raising agents like baking soda and baking powder make the badhusha the most flaky and crumbly. This is the reason that the dough raises so much and the badhusha will double in size when deep fried.

INGREDIENTS

250 gms maida/all purpose flour

¼ tsp baking powder

¼ tsp baking soda 

1 pinch salt

60 gms butter/ghee/dalda

Sugar Syrup

250 gm sugar

¾ cup water

1 tsp lemon juice

Oil for deep frying

METHOD 

In a mixing bowl add the maida, salt, baking soda and baking powder, give it a mix to combine everything.

To this mixture add the butter or ghee and rub it into the flour so it gets mixed well and the flour should resemble a coarse bread crumb like texture.

Add in the yogurt and do not knead it hard like a chapathi dough. Use only your fingers and mix it to get the dough together. Do not over mix. The dough shoud still have crumbly and flaky texture to it. 

Cover the dough and let it rest for 20 minutes.

While the dough is resting lets make the sugar syrup. Add the sugar and water in to a pan and bring it to a boil. Keep checking the sugar syrup in intervals. We need to acheive a 1 string consistency.

Dip a spoon into the syrup and touch the syrup with your index finger and thumb finger. While doing this you should see 1 string kind of formation and that's when you know its ready.

Once the 1 string consistency is formed, switch off the heat and add the lemon juice to it and give it a mix. Set aside.

Heat oil for deep frying on a medium heat and by this time the 20 minutes will be over.

Remove the cover from the dough and gently knead it. Take a very small amount of dough and roll it into a ball, using your index finger give it a dent in the middle of the ball. Do the same with all the dough and set aside.

Fry the balls in the medium heated oil. Do not increase the heat even thougb you are tempted. The low heat frying will ensure the proper frying inside and out and will create a flaky result.

Fry these until it reaches a golden brown color. Remove from oil and directly dip it into the sugar syrup we prepared earlier. Using a spoon move the badhusha around in the sugar syrup for a minute so that they absorb the syrup.

After a minute remove them to a plate and serve it warm or room temperature.

It will tatse crispy outside and juicy inside on the same day. 

The next day it will be soft and juicy.

Enjoy!!!