By Ujjainee Roy
October 15, 2024
Badusha, also known as Balushahi in North India, is a sweet, flaky, and slightly crispy treat made by deep-frying dough discs and soaking them in sugar syrup. Badusha is often prepared as an offering (prasad) during Lakshmi Puja, symbolizing prosperity and sweetness in life. Its rich taste, combined with its melt-in-the-mouth texture, makes it a favorite among many households. Moreover, this sweet was preferred by the Goddess herself!
– 1 ½ cups all-purpose flour – ¼ cup ghee (clarified butter) – ¼ cup yogurt – ¼ tsp baking soda – 1 pinch salt – 1-2 tbsp water (as needed for kneading) – 1 cup sugar – ½ cup water – ¼ tsp cardamom powder – 1 tsp lemon juice – 1 tsp rose water (optional)
In a mixing bowl, combine all-purpose flour, baking soda, and a pinch of salt. Add ghee and rub it into the flour until it resembles breadcrumbs. Mix in yogurt to form a soft, pliable dough.
Add a little water if necessary. The dough should not be too smooth or sticky. Cover it and let it rest for 30 minutes. In a saucepan, mix sugar and water. Bring it to a boil. Add lemon juice and cardamom powder. Let it simmer until the syrup reaches a one-string consistency.
Turn off the heat and add rose water if using. Keep it warm. After the dough has rested, divide it into small, equal-sized balls. Flatten each ball slightly and use your thumb to create a small depression in the center, giving it a classic Badusha shape.
Heat oil or ghee in a pan on medium heat. Once hot, reduce the flame to low. Fry the shaped Badusha in batches over low heat, turning occasionally until they are golden brown and cooked through.
Immediately transfer the fried Badusha to the warm sugar syrup. Let them soak for 2-3 minutes, ensuring they are well-coated. Remove and place them on a tray to cool. Garnish with chopped nuts and a touch of silver leaf