Diwali (Deepavali), the "Festival of Lights" is just around the corner. It is the biggest and brightest Hindu festival in India. How about we enjoy some of the authentic sweets and savory? The first sweet that came to my mind is Badhusha, my all time favorite. Badhusha is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste.
My Mom is an excellent cook especially with her authentic South Indian dishes. She passed this recipe to me about 10 years back and I have been making and enjoying it since then. These disk shaped Badhusha's are hand shaped then fried in oil and drunked in thick glossy sugar syrup. It's slightly crispy and glossy on the outside with soft flakey middles. Many think its complicated but not when you try this recipe. You can never go wrong if the ingredients are measured rightly.
Recipe Category: Sweet/Desert
Recipe Cuisine : Indian
Preparation Time - 30 minutes
Cooking Time - 20 minutes
Yields - 15-20 Numbers
Maida or All purpose flour (unbleached) - 1+1/2 cups
Yogurt - 1/2 cup
Sugar - 4 Tsp
Salt - 1 pinch
Ghee - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Oil - for frying
For the sugar syrup:
Sugar - 1 cup
Sugar - 1 cup
Water - 3/4 cup
Saffron - few strands
Lemon juice - 1/4 tsp
- In a bowl mix the yogurt, sugar, ghee, baking powder, baking soda and salt with a spatula in a circular motion in the same direction until it turns creamy and butter like.
- Slowly add the maida in two batches to the above and continue the same method of mixing. It will start to look like crumbs (This will add the flakey layers inside once they are cooked).
- Now sprinkle about a tablespoon of water or less to knead it to form a soft dough. Highly recommend to knead for close to 10 mins.
- Divide the dough into small lemon sized balls and set aside to rest for 10 mins.
- Now its time to start shaping the Badhushas. You can simple flatten with a small dent in the middle (like mini doughnuts) or make decorative ends swirl.
- In a separate pan to make the sugar syrup, add the sugar and water to bring it to a boil stirring occasionally until it turns in a think syrupy consistency. To this add the lemon juice and saffron strands.
- In another pan or kadai, add the required oil for frying and heat in medium high. Always test with a tiny piece of dough to see it rising immediately for the right temperature.
- Now add the shaped Badhushas in small batches and once they all rise up set the flame to low for it to cook with the preheated oil itself. This method works well for the inside to cook throughly. When it turns light brown, flip it to the other side.
- Once the bubbles reduce remove it and drain it well to put them in the sugar syrup immediately. Leave it for few mins and flip to the other side as well.
- Now drain the excess syrup and transfer them to a parchment or foil lined tray to avoid sticking. You may decorate it with desiccated coconut, silvered almonds, or chopped nuts. Enjoy making and tasting !!!
- Make sure your dough is smooth and soft enough else it might crack easily.
- If your badhusha's dissolve in oil, add some flour to the dough and knead again.
- On the other hand, if they are hard you might have to add more ghee or oil.
- Lemon juice is added to the sugar syrup to avoid crystallization.
- Badhusha's are always best when it cools completely.
- Never refrigerate, its good to store in a clean container in room temperature for about a weeks time.