The North Indian sweet of badusha or balushahi is a popular Deepavali dessert made with all-purpose flour and sugar syrup as the main ingredients. The flaky golden sweet has a buttery taste to it and cooking experts say that a well-made badusha won't overpower you with its sweetness, even when dipped in sugar syrup. It will also be crunchy on the outside and soft, on the inside. Here's how to make a yummy badusha at home.
Ingredients
1/4 cup ghee
1/4 cup curd
1 cup maida
1/4 tsp baking soda
1/4 cup pistachios or nuts of your choice
Salt
Oil
For sugar syrup
1 tsp cardamom powder
1 cup sugar
¼ cup water
Preparation
Add flour, salt and baking soda into a bowl and combine them dry
Add ghee to the mix and combine it with the rest to make a coarse mix with crumbs
Now, add yoghurt and knead this till all ingredients blend
Cover the dough and keep the mix aside for 30 – 35 minutes
Make small balls out of the dough, make a dent in their centre with your finger
Let the balls rest for 15 minutes
Heat oil and add a few balls at a time to fry them evenly on medium heat
The bottom portion of the dessert should be golden brown
Once both sides are cooked, drain them out and keep aside
To make sugar syrup, keep 1/4 cup of water in a saucepan on the stove, on medium heat
Add a cup of sugar to it
Once it boils, add cardamom powder and lower the heat
The mixture, once allowed to simmer, should have a single thread consistency (check by dipping your thumb and index finger together into the mix and pinching them together. When released, the syrup should appear like a thread between your fingers)
Dip the fried doughs in this syrup, one by one, well enough to coat them on all sides
Serve it garnished with nuts
