Basically I am not a big fan of sweets. But there are very few sweets for which I don’t say NO. Badusha is one among them. I love it for its flaky, layered texture with mild sweetness. Every year during Diwali, my MIL makes Maida burfi and Badusha without fail. She is my inspiration to try sweets on my own. She usually adds Dalda/Vanaspati or butter to make badusha.
Based on my MIL’s recipe and after few trial & errors, I am making badusha successfully for the past two years. I have shared some tips, do’s & don’ts below for beginners. I took a complete video for badusha preparation and shared the same below. I love the traditional doughnut shaped badusha more than the swirled ones. But still swirled badusha looks more attractive like suryakala.
In this post, I have just shared a small video of how to make badusha swirls for beginners to learn. Hope it is easily understandable. Lets see how to make the most popular Indian sweet balushahi aka badhusha in detail with a video on how to shape the badusha.
How to shape badusha
TIPS TO MAKE PERFECT BADUSHA
- Generally beginners complaint about badusha disperses/dissolves in oil. It is due to the addition of more cooking soda or fat content ( ghee or butter). If the oil temperature is too low, badusha may dissolve in oil.
- Sometimes you may get more cracks in badusha after frying. It may become shapeless too. It is also due to the quantity of cooking soda.So please be very careful while adding soda.
- The secret of getting flaky, layered badusha lies in slow deep frying in low flame. Adding curd doesn’t make the difference. My MIL never add curd. Still it comes out flaky. But curd helps to give softness to Badusha. So do not skip it.
- You can replace butter with melted ghee. But use melted ghee or butter only at room temperature. It should not be hot.
- No need to knead the dough very hard or beat as you do for chapathi dough. Its enough to make a soft, crack free dough to get good badusha.
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The recipe I have shared here gives badusha which may be slightly hard as soon as you prepare. But it will become soft the next day and tastes much better.
Butter badusha recipe
How to make butter badusha - Diwali sweets recipes
Cuisine: Indian
Category: Sweets
Serves: 9
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes
INGREDIENTS
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HOW TO MAKE BADUSHA - METHOD
If the sugar syrup is crystallized while you soak the badusha, add few drops of water, heat it. Bring the one string consistency & then drop the badusha.
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Try this yummy sweet for Diwali and have a great celebration !
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17 comments :
Wow,my fav badusha,very tempting pictures...sure i ll try to make small batch for me,this diwali..Thnx for sharing,ur string consistency post also very useful one for beginners like me,waiting for other diwali recipes
Thank u so much Sindhuja :)
my favorite...looks yum!
Explained well which tempts to try ..adding curd is new to hear .sure will give It a try .thumps up for ur cute layery little badushas:)) .drooling over :( too bad u tempting me to eat .
Thanks mahi :)
Thanks priya.try it once :)
Tempting, the way u explained its clear our doubt.
Thank u Sankar Saranya :)
Beautiful Badushas... super tempting clicks with well explained steps.
Thanks Mullai :)
hi chitra, u have given as tightly packed maida so how to measure it.just tapping two three times and filling is enough,isnt it?And butter to be taken as 1/4 cup and melted or 1/4 cup melted butter is required?please clear my doubts i want to try this for diwali.thanks in advance.
Hi Harini, you are right. Just tap and fill the maida. After melting butter, measure 1/4 cup from it and add.Hope badusha will turn out well. Do share ur feedback :) Tomorrow I will post milk powder burfi. Thanks :)
thanks for ur reply.let me try and see.
hi chitra i tried badhusha it came out very well.as u said it tasted soft and nice the next day.as iam trying for the first time,i was very doubtful whether it ll absorb sugar or ll it be soft.but it is perfect.my dough was having cracks and when i fried one or two puffed up like ulundu vadai and then while putting in sugar syrup,i kept it for more time so sugar coat was little bit high.but all my doubts gone when i tasted them next day.thanks for the recipe.
Thank you so much for trying most of my recipes for diwali 😊
Hi mam, Today I made badhusha the outer layer has come out little bit hard. I added butter no curd. What's the reason.
Curd should be used else you can add a bit more of cooking soda to get it soft. I guess it may be the reason.
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