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Balushahi (Badusha)

Balushahi

 

Balushahi

Balushahi is a traditional dessert in northern Indian Cuisine. In South India, it is also known as Badushah. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. Balushahis are made of maida flour, Ghee and  deep-fried in clarified butter and then dipped in sugar syrup.

 

Balushahi

Ingredients:

Dough
• 2 cup Plain Flour
• ½ tsp Baking Soda
• 1 tsp Baking Powder
• ¼ cup Ghee/Clarified Butter
• ½ cup Curd

Sugar Syrup
• 1 ½ cup Sugar
• ½ cup Water
• Pinch of Cardamom Powder
• 3-4 thread Saffron

Deep Frying
• Oil/Ghee

Garnishing
• Chopped Pistachios
• Chandi warq (opt.)
• Rose Petals (opt.)

Method:

1. Sieve the flour with baking soda, baking powder and mix well, then add ghee and mix well, it should resemble like bread crumbs.
Balushahi

2. Add curd, mix well, knead using little water (if required) and make semi stiff/pliable dough.
3. Cover the dough and keep aside for 25-30 minutes.
Balushahi

4. Now make sugar syrup in a saucepan. Add sugar in that, and then add water and stir it till all sugar dissolve.
5. Add cardamom powder, saffron, stir and boil on low-medium flame till 1-2 thread consistency (take little drop between thumb and finger, rub slightly and check) you can see in the picture. After done keep aside.

Balushahi

6. Take the prepared dough (after 25-30 minutes) and make small size balls, press slightly flatten and depression in the center using your thumb.
7. Heat the oil/ghee in a deep pan and fry all the Badushas in small batches on low flame, cook slowly both sides till golden brown, do not overcook, it takes 20 minutes for frying all Badusha. Then remove on plate and let them cool for 1-2 minutes.

Balushahi

8. Warm the prepared sugar syrup on low flame, and then add fried Badusha in sugar syrup, use spoon and allow it to sink inside the syrup such that it is coated all over. Allow to sit in the syrup for 4-5 minutes, so that the Badusha absorbs the sugar syrup evenly.

Balushahi

9. Remove Badusha from the syrup, place them on a plate and allow to room temperature. Badushas are ready, garnish with sliced pistachios, rose petals, chandi warq and store in airtight container for 4-5 day.

Balushahi

Tips:

• Do not knead the dough too much or more than 2 minutes. If you knead more than dough will become a smooth and your Badusha will not get flaky layered from inside.
• Always fry Badusha on low flame, till they get a golden shade. It has to be cooked on slow flame so that it will be cooked completely from inside.
• Try to keep the sugar syrup warm at all times. You can heat over low flame to warm it.

Balushahi

 

5.0 from 1 reviews
Balushahi (Badusha)
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Balushahi is a traditional dessert in northern Indian Cuisine. In South India, Balushahi is known as Badushah. Balushahi is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.
Author: Binjal Pandya
Recipe type: Sweet
Cuisine: Indian
Serves: 15-20
Ingredients
Dough
  • 2 cup Plain Flour
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ¼ cup Ghee/Clarified Butter
  • ½ cup Curd
Sugar Syrup
  • 1 ½ cup Sugar
  • ½ cup Water
  • Pinch of Cardamom Powder
  • 3-4 thread Saffron
Deep Frying
  • Oil
Garnishing
  • Chopped Pistachios
Instructions
  1. Sieve the flour with baking soda, baking powder and mix well, then add ghee and mix well, it should resemble like bread crumbs.
  2. Add curd, mix well, knead using little water (if required) and make semi stiff/pliable dough.
  3. Cover the dough and keep aside for 25-30 minutes.
  4. Now make sugar syrup in a saucepan. Add sugar in that, and then add water and stir it till all sugar dissolve.
  5. Add cardamom powder, saffron, stir and boil on low-medium flame till 1-2 thread consistency (take little drop between thumb and finger, rub slightly and check) you can see in the picture. After done keep aside.
  6. Take the prepared dough (after 25-30 minutes) and make small size balls, press slightly flatten and depression in the center using your thumb.
  7. You can also make swirls; lightly flatten along the edge of the flattened ball using the tips of your forefinger and thumb, pinch it inwards to form a pleated edge. Make a slight depression in the center of the Badusha.
  8. Heat the oil/ghee in a deep pan and fry all the Badusha on low flame, cook slowly both sides till golden brown, do not overcook, it takes 20 minutes for frying all Badusha. Then remove on plate and let them cool for 1-2 minutes.
  9. Warm the prepared sugar syrup on low flame, and then add fried Badusha in sugar syrup, use spoon and allow it to sink inside the syrup such that it is coated all over. Allow to sit in the syrup for 4-5 minutes, so that the Badusha absorbs the sugar syrup evenly.
  10. Remove Badusha from the syrup, place them on a plate and allow to room temperature.
  11. Badusha is ready, garnish with sliced pistachios, rose petals, chandi warq and store in airtight container for 4-5 day.
Notes
• Do not knead the dough too much or more than 2 minutes. If you knead more than dough will become a smooth and your Badusha will not get flaky layered from inside.
• Always fry Badusha on low flame, till they get a golden shade. It has to be cooked on slow flame so that it will be cooked completely from inside.
• Try to keep the sugar syrup warm at all times. You can heat over low flame to warm it.
3.5.3251

 

Balushahi (Badusha) was last modified: November 12th, 2020 by Binjal's VEG Kitchen

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11/12/2020   Binjal's VEG Kitchen
  Desserts & Sweets     dessert, Diwali recipes, easy, eggless, festive, indian, kids friendly, sweet
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10 Responses to “Balushahi (Badusha)”

  1. Pooja / 22 Nov 2020 2:29am #

    Nice recipe.. I must plan this for my fiance. hope he will like this..
    thanks for sharing this wonderful recipe.

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    • Binjal's VEG Kitchen / 23 Nov 2020 1:54pm #

      Thank You Pooja 🙂

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  2. Shanthi muthuvel / 2 Mar 2015 9:31am #

    Fantastic presentation…great work…

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    • Binjal's VEG Kitchen / 2 Mar 2015 9:45am #

      thank you Shanthi!!

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  3. Radhika Prabhu / 2 Mar 2015 12:58am #

    Came to this site from one of your Facebook post. Balushahi looks so inviting and they have a perfect shape. Definitely gonna try this recipe and bookmarked your site too 🙂

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    • Binjal's VEG Kitchen / 2 Mar 2015 9:45am #

      thank you so much Radhika Prabhu!!!

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  4. anju / 1 Mar 2015 12:27pm #

    Why do u add both baking soda and baking powder

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    • Binjal's VEG Kitchen / 1 Mar 2015 1:20pm #

      @Anju!!its make more khasta, flaky, fluffy and crispy! 🙂

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  5. Sly Smith / 13 Nov 2014 10:14pm #

    These are so pretty! I bet the sugar syrup with the cardamom and saffron are amazing!

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    • Binjal's VEG Kitchen / 13 Nov 2014 11:36pm #

      thanks Sly Smith 🙂

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