Celebrate Diwali with the Indian Sweet Badusha!

Jayashree Krishnan with Badhusha.

Diwali is the time of the year when I feel most nostalgic about all of the traditional Indian sweets that my mother used to make in India. My craving for Indian sweets grew after I moved to the United States several years ago. With this, I began making sweets like Gulab Jamoon, Palkova, Chiroti, and last but not the least, Badusha – one of my favorite South Indian desserts.

Badusha is an Indian version of deep-fried doughnuts glazed with sugar syrup but differs in taste and texture from a traditional doughnut. I wanted to share my Badusha recipe with you all to celebrate the Festival of Lights, bring more positivity, and add sweetness to this world. Learn to make this tasty sweet by following the recipe below. Enjoy! 

Badusha Recipe

INGREDIENTS:

For making the dough, you need the following:

  • All-purpose flour – 1 ½ cups
  • Baking powder   – ½ teaspoon
  • Yogurt/curd – 2 tablespoons
  • Ghee / clarified butter – ¼ cup
  • Sugar – 3/4 teaspoon
  • Milk – 3-4 tablespoons

For making the sugar syrup, you need the following:

  • Sugar – 1 cup
  • Water – ½ cup 
  • Pinch of cardamom powder
  • A few drops of lemon juice
  • Few strands of saffron (optional)

Other:

  • Sliced almonds for garnish (optional)
  • Oil – 2 cups (for frying)
Indian Sweet – Badusha

INSTRUCTIONS:

Preparing Dough:

  1. In a bowl, add the all-purpose flour and baking powder, and mix well. Then add ghee, curd, sugar, and milk. Make sure all ingredients are mixed nicely to form a dough, cover, and keep aside for 15 minutes.
  2. Note: Make sure the dough is flaky and not too soft. Also, do not over knead the dough. 

Preparing Sugar Syrup:

  1. Heat a pan, dissolve sugar in water, and bring it to one string consistency. (One String Consistency: If you take a drop of sugar syrup and rub it between your thumb and forefinger, it should form a single thread when you pull your fingers apart. If the syrup does not have this consistency, it will not be absorbed by the Badusha as desired.)
  2. Then, add a pinch of cardamom powder, a few strands of saffron, and a few drops of lemon juice to prevent sugar crystallization. 
  3. Turn off the heat and keep it aside. 
  4. After 15 minutes of letting the dough rest, take a small portion of the dough and form it into a small ball.
  5. Then make a small pit at the center of the ball using your forefinger. Repeat the same process for the remainder of the dough. 

Deep Frying Process:

  1. Heat a pan with oil and drop 5-6 Badushas in it.  
  2. Fry the Badushas in medium heat as they need to fry inside and outside evenly. 
  3. In a few minutes, the Badushas will lighten and begin to float on the oil. 
  4. Then, gently flip them to the other side and let them develop a uniform golden color on all sides. 
  5. Drain the excess oil and continue frying with the rest of the batches.

Coating Badusha with Sugar Syrup:

  1. Add the fried and drained Badushas to the sugar syrup. 
  2. Cover the Badushas with the sugar syrup and let them soak for at least 3-4 minutes.
  3. Remove the soaked Badushas from the sugar syrup and place them on a plate. 
  4. Finally, garnish them with the sliced almonds on top. 
  5. To enjoy the best taste, you need to serve the scrumptious Badushas within a few days!

Jayashree Krishnan is an educator and founder of the customized bakery “Jay’s Creations” based in Dallas, Texas. She has written recipes on Indian fusion desserts in a couple of magazines published in the United States. 


 

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