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

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

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

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh
Post a Comment
Read more

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ingred
Post a Comment
Read more

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can use s
1 comment
Read more

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.
Post a Comment
Read more

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli Black
Post a Comment
Read more

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the
Post a Comment
Read more

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e
2 comments
Read more

Black Urid Dal Porridge - Karuppu Ulundhu Kanji

Black urid dal porridge (Karuppu ulundhu kanji) - prepared with just four ingredients like split black urid dal, palm jaggery, grated coconut and milk. This kanji is one the best dish to include in your diet for breakfast because it reduces the body heat plus it keeps you energetized for the whole day. This kanji can be easily prepared within 15 minutes. In this porridge I have used black urid dal and palm jaggery. If you do not have black urid dal, you can replace it with white urid dal also. In most of our Tirunelveli dishes we use split black urid dal.  Black urid dal has an excellent flavour when compared with white urid dal. Next, an important star ingredient in this kanji  is palm jaggery. Nowa days, many of us forgotten its amazing nutritional values in it. Palm jaggery is high in iron and several other nutrients. So if this porridge is prepared with these two star ingredients (black urid dal with palm jaggery) you can have a healthy protein iron dish for your breakfast.
Post a Comment
Read more