Badusha is a traditional Indian sweet, specially made for Diwali. Badusha is a soft, flaky, and delicious sweet variety, you can make sweet shop style badushas in the home itself by following the simple steps. Badusha has many different variations all over India. I have made it with maida, butter, and curd, deep-fried in oil and soaked in sugar syrup.
Notes
- A most important tip for making flaky badusha is using maida, do not use all-purpose flour, it is different from maida.
- You can use either ghee or oil for frying, both are good.
- Fry badushas on medium-low flame, so badushas will be nicely cooked inside and get golden colour outside.
- You can adjust the sugar according to your taste.
- You can replace the grated coconut with chopped nuts for garnishing.
- Soak the badushas in sugar syrup for 2 -5 minutes.
- While kneading the dough, you can replace the milk with water.
- If you like crystallized sugar on top of Badusha, make sugar syrup thick or double string consistency.
- You can replace the saffron strings with orange food colour.
- Garnishing with coconut is optional.
Other Sweet Varieties – Chocolate Burfi, Rosbora Sweet, Motichur Laddu, Milk Powder Gulab Jamun, Wheat Flour Gulab Jamun
Badusha is a traditional Indian sweet, specially made for Diwali. Badusha is a soft, flaky, and delicious sweet variety, you can make stores style badushas in the home itself by following the simple steps. Badusha has varieties of recipes all over India. Badusha made with maida, butter, and curd, deep-fried in oil and soaked in sugar syrup.
- 2 cups Maida
- 1 tbsp Sugar
- 1/4 tsp Baking soda
- 1/2 cup Curd
- 1/4 cup Butter
- 1/4 cup Milk
- Oil/ghee for frying
- 1 cup Sugar
- 1 cup Water
- 1/4 tsp Cardamom powder
- 1 pinch Saffron strings
- 4 tsp Grated coconut
- 1 pinch Yellow food color
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In a bowl add 2 cups of maida, 1 tbsp sugar, and 1/4 tsp baking soda, combine well.
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Now add 1/4 cup butter, 1/2 cup curd, mix everything and knead by adding 1/4 cup of milk.
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Make a soft dough.
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Make small balls and flatten them, and make a circle in the centre with your finger. Keep them aside.
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Meanwhile, in a pan add 1 cup of sugar and add 1 cup of water.
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Once sugar started melting, add 1/4 tsp cardamom powder and 1 pinch of saffron strings.
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Bring it to a boil till it becomes slightly thick or cook for 8 - 10 minutes.
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Deep fry the badushas in oil on a medium-low flame.
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After 2 or 3 minutes flip the badushas carefully.
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Fry till golden colour.
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Dip the badushas in warm sugar syrup for 2 -5 minutes and set aside.
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In a pan add 4 tsp of grated coconut and a pinch of yellow food colour, cook till the moisture leaves.
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Garnish the badushas with coloured coconut and serve.
Method
Step by Step Pictures
-
In a bowl add 2 cups maida, 1 tbsp sugar, and 1/4 tsp baking soda, combine well.
-
Now add 1/4 cup butter, 1/2 cup curd, mix everything, and knead by adding 1/4 cup of milk.
-
Make a soft dough.
-
Make desired size balls and flatten them, then make a circle in the centre with your finger.
-
In a pan add 1 cup of sugar and add 1 cup of water.
-
Once sugar started melting, add 1/4 tsp cardamom powder and 1 pinch of saffron strings.
-
Bring it to a boil till it becomes slightly thick or cook for 8 – 10 minutes.
-
Deep fry the badushas in oil on a medium-low flame.
-
After 2 or 3 minutes flip the badushas carefully.
-
Fry till golden colour.
-
Dip the badushas in warm sugar syrup for 2 minutes and set aside.
-
In a pan add 4 tsp of grated coconut and a pinch of yellow food colour, cook till the moisture leaves.
-
Garnish the badushas with coloured coconut and serve.
