Skip to main content

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha.



Making dough for badusha

To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are required. After mixing the flour with ghee, just sprinkle with a handful of water to knead the dough. You have to knead the dough lightly, until the dough is tight and smooth. Cover and rest the dough for 20 to 30 minutes. After 30 minutes, prepare medium lemon sized balls and gently press it in the centre.

How to fry badusha

I recommend sunflower oil for frying. Don't try to fry all the badushas at once because it doesn't get cooked uniformly and also it will absorb excess oil.  The badushas must be fried in oil with medium heat, so that it gets cooked evenly with perfect texture. Carefully place the badushas in the preheated oil and fry until golden brown on both the sides. While the oil is heating, prepare the sugar syrup in a separate vessel and keep it ready for coating the badushas in it.


Similar Sweet Recipes


Here is a short video for Badusha




Badusha with step by step photos

Prep time : 40 minutes
Cook time : 35 minutes
Yields : 30 badusha
Category : sweets
Author : Muthulakshmi Madhavakrishnan


Ingredients

  • 500 grams maida
  • 200 grams ghee
  • 1/4 tsp baking soda
  • 400 grams sugar
  • 2 tsp lemon juice
  • 500 ml oil
  • few pistachios for garnishing

Cooking Directions

In a wide mixing bowl, add the flour and baking soda. Mix well.

Next add the ghee and mix the ghee and flour together. Using your finger tips crumble the mixture and then knead it.


Now sprinkle a handful of water and then knead it to a smooth dough. Do not knead the dough heavily. Just knead it lightly and then divide the dough into two equal parts. Arrange the two parts on the top and bottom and repeat the process for 3 to 5 times. This process helps to get the layers in the badusha. Cover and keep it undisturbed for 15 minutes.


Divide the dough into equal lemon sized balls and roll each balls in between your palms without any cracks and flatten the balls and gently make a slight press in the centre of the badusha with your thumb finger. Repeat the process for the entire balls and keep it ready for frying.


Heat oil in a heavy bottomed kadai on medium heat. Once the oil has heated enough, not smoking hot add the prepared badushas one by one and fry them well on low heat until both sides turn golden brown. When they are fried well, remove the badushas to a plate.

Repeat the process for the entire badushas.


Take the sugar and water in a  deep stainless steel vessel. Allow the sugar to dissolve on medium heat. When it starts to thicken, add lemon juice to avoid crystallization and turn off the heat.


Add the first batch badhusha and after 5 minutes gently flip to the badushas. Allow them to rest for 3 to 5 minutes and transfer it to a plate.



Again add the next batch and coat it well in the sugar syrup for 5 to 10 minutes. Repeat the process for the entire badushas. If the sugar syrup appears thick, reheat the syrup for 5 minutes and then add the badushas.Garnish each badushas with chopped pistachios. Delicious and yummy badushas are ready.




Labels:

Comments

Post a Comment

Popular posts from this blog

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 
Post a Comment
Read more

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St
Post a Comment
Read more

Kara Kuzhambu | Kara Kuzhambu with Sundakkai Vathal

Karakuzhambu - spicy and tangy kuzhambu with a combination of different flavours. This hotel style karakuzhambu is one of my husband's favourite kuzhambu served in restaurants for meals. After a few practices, I found the exact flavour and it was a big hit in our home. Tamil Nadu cooking is famous for its varieties of kuzhambu. This Karakuzhambu is one among them. The kara kuzhambu can be  prepared in two ways -  with vegetables like drumstick or brinjal and the other one is prepared with dried vathals like sundakkai vathal etc. Today we are going to see how to prepare hotel style karakuzhambu with dried sundakkai vathal.
Post a Comment
Read more

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the
Post a Comment
Read more

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b
2 comments
Read more

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.
Post a Comment
Read more

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a
Post a Comment
Read more

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha
Post a Comment
Read more

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru
2 comments
Read more

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro
Post a Comment
Read more