Badusha is a traditional Indian sweet also referred to as Balushahi in the North of India.
A sweet celebration that features every Diwali and in most South Indian weddings is a flaky pastry dough that is deep-fried and dunked in sugar syrup. The roundels after a hearty drink of the saffron laced sugar syrup are ready to be served with a garnish of slivered nuts which is optional. The shelf life of this delicacy is 7 days at room temperature.
Ingredients for Badusha Sweet Recipe:
- Maida.. 1 cup
- Butter.. 50 gms
- Cooking soda… A pinch
- Sugar… 1 cup
- Saffron.. Few strands
- Oil for frying
Preparation Method:
- Take the butter and cooking soda and beat well with the tips of your fingers till the mixture is soft and fluffy.
- Add the maida and gently work with your fingers till you get a perfectly shortened crumbly mixture.
- Now sprinkle little water at a time and mix into a soft but stiff dough.
- Roll into small roundels and deep fry on medium flame till light brown.
- Cook the sugar with 1 cup of water to half-string consistency.
- Add saffron strands and cool till warm.
- Dip the warm roundels in the warm sugar syrup and arrange them on a plate.
- Once cool store in an airtight container
Festive Special Badusha is Ready 🙂
