Badusha To Laung Lata, 7 Flaky Desserts From Across India

Indian cuisine is known for its wide array of delectable sweets and desserts. Among the numerous delightful offerings, flaky dessert pastries hold a special place. These delicate treats are crafted with precision, combining layers of flaky dough with mouthwatering fillings and aromatic spices. In this article, we will take you on a culinary adventure, exploring the tantalizing flavours and textures of Badusha, Gujiya, Dilkhush, Gaja-Khaja, Mawa Kachori, Laung Lata, and Soan Papdi. Get ready to indulge your senses in the irresistible world of Indian flaky dessert pastries.

1. Badusha: The Sugary Bliss

Badusha, also known as Balushahi, is a flaky dessert pastry that hails from the southern regions of India. It is made by deep-frying a dough made with all-purpose flour and ghee (clarified butter) until it turns golden brown and crispy. The fried pastries are then soaked in a sugar syrup flavoured with cardamom or saffron, which imparts a delightful sweetness to the pastry. The result is a melt-in-your-mouth delicacy that is rich, flaky, and utterly satisfying.

2. Gujiya: The Festive Favorite

Gujiya is a traditional Indian sweet that is especially popular during festivals like Holi and Diwali. These crescent-shaped flaky pastries are filled with a mixture of sweetened khoya (milk solids), nuts, and aromatic spices like cardamom and saffron. Gujiyas are deep-fried until golden brown and then coated with sticky sugar syrup. The filling oozes with every bite, creating a heavenly combination of textures and flavours.

3. Dilkhush: A Symphony of Flavors

Dilkhush, meaning "heart's delight," lives up to its name with its irresistible taste. It is a flaky pastry filled with a delectable mixture of khoya, coconut, nuts, and a hint of rosewater. The dough is meticulously prepared by layering thin sheets and folding them to create a flaky texture. Dilkhush is often enjoyed during festive occasions and celebrations, where its combination of flavours captivates the hearts and taste buds of all who try it.

4. Gaja & Khaja: A Delicate Crispness

Gaja and Khaja are two popular and slightly similar flaky desserts from the eastern regions of India, especially Bihar, West Bengal and Odisha. Both are made by deep-frying a layered dough prepared with all-purpose flour, ghee, and a pinch of salt. The fried pastries are then coated with sugar syrup, which adds sweetness and a glossy sheen. Gaja and Khaja are known for their delicate crispness and are often enjoyed with a cup of tea or as a sweet treat during festivals.

5. Mawa Kachori: A Rich Indulgence

Mawa Kachori is a unique flaky pastry that originates from the state of Rajasthan. It features a crispy outer shell made from all-purpose flour, filled with a rich mixture of mawa (reduced milk solids), nuts, and aromatic spices. The filled pastry is deep-fried until golden brown and then coated with sugar syrup or dusted with powdered sugar. Mawa Kachori is a decadent delight that is enjoyed as a special treat during festivals and weddings.

6. Laung Lata: A Fragrant Sweet

Laung Lata, also known as Clove Lata, is a flaky pastry that is infused with the aroma of cloves. It is made by rolling out a dough prepared with all-purpose flour, ghee, and a touch of sugar. The rolled dough is then cut into small rounds, filled with a mixture of khoya, nuts, and powdered cloves, and folded into a crescent shape. Laung Lata is deep-fried until golden brown and crispy, offering a fragrant and flavorful experience with every bite.

7. Soan Papdi: The Delicate Web

Soan Papdi is a popular flaky sweet that is enjoyed throughout India. It is made by combining gram flour, all-purpose flour, ghee, and sugar syrup to create a soft and flaky texture. The dough is then stretched and layered to form a delicate web-like structure. Soan Papdi is often flavoured with cardamom or saffron and is garnished with pistachios or almonds. It melts in the mouth, leaving behind a sweet and satisfying taste.

The world of Indian flaky dessert pastries is a treasure trove of flavours, textures, and culinary craftsmanship. From the sugary bliss of Badusha to the delicate crispness of Gaja-Khaja, each pastry on this list offers a unique experience that will transport you to the vibrant streets of India. Whether you are celebrating a festive occasion or simply indulging your sweet tooth, these delightful treats are sure to leave a lasting impression. So, embark on this culinary journey, explore the rich heritage of Indian desserts, and savour the exquisite delights of Badusha, Gujiya, Dilkhush, Gaja-Khaja, Mawa Kachori, Laung Lata, and Soan Papdi.

Here's a recipe for making Badusha, also known as Balushahi:

Ingredients:

For the dough:

2 cups all-purpose flour

1/4 cup ghee (clarified butter)

1/2 teaspoon baking powder

1/4 cup yoghurt

A pinch of salt

2-3 tablespoons water (as needed)

For the sugar syrup:

1 cup sugar

1/2 cup water

1/2 teaspoon cardamom powder

A few strands of saffron

A squeeze of lemon juice

For frying:

Ghee or oil for deep frying

Instructions:

  1. In a mixing bowl, combine the all-purpose flour, ghee, baking powder, yoghurt, and a pinch of salt. Mix well until the mixture resembles bread crumbs.
  2. Gradually add water, little by little, and knead the mixture into a soft and smooth dough. Make sure not to over-knead the dough.
  3. Divide the dough into small, equal-sized portions and shape them into smooth balls. Allow the dough balls to rest for about 15-20 minutes.
  4. Meanwhile, prepare the sugar syrup. In a saucepan, add sugar and water. Heat the mixture over medium heat until the sugar dissolves completely.
  5. Add cardamom powder and saffron strands to the sugar syrup, and let it simmer for a few minutes until the syrup reaches a slightly sticky consistency. Remove from heat and add a squeeze of lemon juice to prevent crystallization.
  6. Heat ghee or oil in a deep pan for frying. The ghee/oil should be at medium heat.
  7. Gently flatten each dough ball with your palm to form a disc shape. Make a small indentation in the centre of each disc using your thumb.
  8. Carefully drop the flattened dough discs into the hot ghee/oil, a few at a time. Fry them on medium-low heat until they turn golden brown and crispy on both sides. Make sure to fry them evenly.
  9. Once fried, remove the Badushas from the ghee/oil using a slotted spoon and drain the excess oil/ghee.
  10. Transfer the fried Badushas to the warm sugar syrup. Allow them to soak for a few minutes, ensuring that they are well-coated with the syrup.
  11. Remove the soaked Badushas from the syrup and place them on a wire rack or a plate to cool and set.
  12. Repeat the frying and soaking process with the remaining dough balls.
  13. Once the Badushas have cooled completely, they are ready to be served. Garnish with chopped nuts like almonds or pistachios, if desired.

Enjoy the melt-in-your-mouth sweetness of homemade Badusha!

Note: The recipe may vary slightly depending on regional preferences and individual preferences for sweetness and flavours.