Badusha balushahi recipe is a traditional Indian sweet recipe. It is popular as a Diwali sweet. It generally is a part of the festival gift box as Balushahi has a long shelf life.
When you want to distribute sweets for any occasion, select balushahi as one of the many sweets as it lasts long. It is also known as Makhan Bada.
How to make Badusha – Balushahi
Balushahi or badusha is a favorite sweet of many. You can serve it as a party/gettogether sweet as it can be made in advance.
Badusha Balushahi Recipe
Badusha or balushahi recipe is a traditional Indian sweet recipe. It is popular as a Diwali sweet.
It generally is a part of the festival gift box as Balushahi has a long shelf life. When you want to distribute sweets for any occasion, balushahi is selected as one of the many sweets as it lasts long.
Ingredients
Ingredients for syrup:
- 1 1/4 cup sugar
- 1/2 cup water
Ingredients for balushahi
- 2 cups refined flour
- 1/4 cup ghee melted
- 3 tbsp yogurt slightly sour is alright
- 1 pinch baking powder optional
- 2 2-3 tbsp. warm water, as needed
- ghee or refined vegetable oil for deep frying
Optional ingredients for decoration and seving
- tuti fruity
- Cloves
Instructions
- Sieve the flour and the baking powder(if adding) in a mixing bowl and add the heated/melted ghee.
- Rub the mixture with your fingers till it becomes like crumbs.
- Add curd and mix again.
- Add warm water little by little and mix into a stiff dough. Do not knead it too much.
- Wet a clean cloth, wring out all water. Keep the dough covered with the wet cloth and keep aside for 30 minutes.
Preparing the sugar syrup for balushahi – badusha
- Mix the sugar and water together in a wide pan. Stir once in a while till sugar melts.
- Heat it till it starts boiling. Reduce heat and continue boiling till it becomes thick and sticky. (test this by putting a drop of syrup on a plate, let cool a little and touch with you finger.)
- Once it is sticky, switch off the flame. Keep the syrup aside. It should remain warm.
Method to cook/ fry Balushahi – Badusha
- Make lime sized balls of the dough.
- Press between your palms to flatten. Make a depression / dent in the middle of the flattened circle. You may also fold the edges inwards if you have time and want to make the badusha more decorative.
- Keep all the balls covered with the wet cloth till frying time.
Frying Balushahi – Badusha
- Heat the ghee/oil in a frying pan. Once the oil/ghee is hot, reduce heat to minimum.
- Add a 5-6 balushahis to the hot oil. How many you add will depend on the amount of oil you have in the pan. Do not add too many. The balusha should not overlap when they float.
- Fry the balushahi on low flame. They will float when they are almost done. Turn in once in a while.
- Fry until they are golden brown.When they are golden brown, take them out of the oil and drain well.
Putting balushahi in sugar syrup
- After draning the balushahi, put the fried badusha in the warm syrup for a few minutes. Shake the syrup pan if necessary, to let badusha coat well with syrup.
- Take balushahi out from the syrup pan and place on a plate till they cool completely.
Garnishing the balushahi
- Do the garnishing on the plate while the balushahis are still warm.
- Put a chery on each balushahi. Press a little to make it stick.
- Garnish them with grated kopra or desiccated coconut.
- You may add a little food color, if you wish (orange or green looks lovely).
- Stick a clove in each balushahi.
You may visit another long shelf life recipe Kaju katli
