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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.


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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.




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