Badushah / Balushahi recipe

BADUSHAH / BALUSHAHI

By Shweta Galinde

Balushahi is a traditional dessert originating from the Indian subcontinent. A popular sweet from the Indian subcontinent, balushahi is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah. 

INGREDIENTS

• Maida – 1 1/2 cup
• Baking soda– 1/4 tsp
• Curd at room temperature – 5 or 6 tbsp. [whisked ]
• Melted butter / ghee – 4 tbsp
• Salt – a pinch [optional ]
• finely sliced pista for garnish
• Oil for deep frying

INGREDIENTS FOR SYRUP

• Sugar – 1 cup
• Water – 1/2 cup
• Cardamom pwdr or rose essence – 1/4 tsp [optional ]
• Lemon juice – 1/2 tsp

PREPARATION OF SYRUP

Take sugar + water in a pan and cook .

Make a 2 thread consisitency sticky syrup . [ fine thread is formed between your forefinger and thumb ]

Add cardamom pwdr + saffron + lemon juice and mix well .

PREPARATION

Sieve together maida + baking soda + salt .

Transfer this to a big plate.

Add melted butter  / ghee to the flour  and mix well with clean hands till it becomes grainy .

Add curd little by little and knead into a smooth dough .

Cover with damp cloth and keep aside for 30 – 45 mins.

Divide the dough into 12 portions and roll into smooth balls, dont over knead the dough .

Flatten it lightly and make a depression in the centre using finger / thumb .

Cover and keep till in use .

Heat oil /ghee in a pan ,once it is little hot [not very hot ] lower the flame to lowest.

Slide in few badusha and OFF the flame .

The badusha will sink down and start floating on the top after some time .

Let it cook for  5 mins in preheated oil/ ghee .

*** If you want you can place a tawa under the pan ,so that the ghee / oil doesnt become too hot .

Once it stops bubbling , ON the stove to medium low  flame .

Fry on both sides till golden .

It takes time to cook as it has to cook from inside also.

Drain and remove.

Transfer it into the sugar syrup for 2 hrs .

Drain the excess syrup and remove on a slotted plate .

Garnish with finely chopped pista and saffron .

Serve after 2 or 3 hrs .

NOTES

1. You can store for 3 or 4 days.
3. You can give any shape even like mini doughnuts or Chandrakala.
4. If there is excess oil or butter or baking soda in the dough the badusha will break in the oil – you can add more flour to rectify .
5. If the quantity of butter /ghee is less then the badusha wiil turn hard .
6. Adding lemon juice in syrup avoids crystallization .
7. Butter is preferred .

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