Baadusha, A sweet really fit for the king in my opinion. I just can’t stop munching on these once I start which is why I try not to make these sugary little devils often and restrict myself to making just once a year for Diwali. I do not know the reason but I believe that this year it came out just too good according to me. May be the reason is because I made it especially to feed the blog and add to the Diwali recipes. But you know what every time the sugary crust on top used to disappoint me but this time followed my neighbors’ tips to the T and well…. what do you all think of it.
This is an incredibly easy sweet to make, as the process involved is much similar to that of making puris, only thing is you just need to have more patience while deep frying these balls in order to get a perfectly cooked Baadusha. The layered goodness is so delicious to sink our teeth right in. It is also known as “Dilli Baadusha” in our place and at least that is how I have always known this sweet, as that is what my Grandma keeps calling it.
Baadusha
Prep Time: 30 Mins
Cook Time: 20 Mins
Makes: 10
Ingredients:
- Maida / All purpose flour – 300 gms/1-1/2 cups
- Vanaspati – 100 gms/1/2 cup
- Fresh curd – 1-1/2 tsp
- Baking soda – 1/8 tsp
- Water – 1/4 cup (approx.,)
For Sugar syrup
- Sugar – 1 cup
- Water – 1/4 cup
- Cardamom powder – 1/4 tsp
- Lemon juice – 1 tsp
Instructions:
1. Place maida in a big plate (thaambalam). Make a well in the center. Add curd and sprinkle the baking soda on curd and mix the liquid till frothy within the well.
2. Now place the vanaspati in the frothy well. The vanaspati should be hard and not at room temperature. Begin crumbling the hard vanaspati with your finger tips along with the curd mixture and when it softens, bring the flour from around and mix with your finger tips distributing the vanaspati to all the flour. This will take 5-8 minutes and in the end will resemble bread crumbs.
3. Add water with a spoon and make a loose dough. Keep kneading for 10 minutes, so that the dough becomes smooth and soft. Let it rest for 1/2 hour. Keep the dough in a closed bowl.
4. Make small lemon sized balls and press gently in the center with your thumb to make an impression and repeat for all the dough. I got around 10 balls. After making, keep them covered to prevent the dough from drying out.
5. For the Sugar syrup: Place the sugar and water in a pan and cook over medium flame till it forms one string consistency. Add cardamom powder, mix well and take off stove. Now add lemon juice and mix well. Keep aside.
6. Meanwhile heat oil in a pan over medium flame. Drop a pinch of dough into the oil and if it rises to the top immediately the temperature is just right.
7. Simmer flame completely and add 3-4 badusha balls into the oil and let it cook for 5 minutes in the heat of the oil. By this time they will start floating on top.
8. Now increase the flame to medium and cook till it becomes brown and looks crisp. Drain on an absorbent paper and transfer it immediately to the sugar syrup. Leave them for 1 minute, take them out and arrange on a plate one next to other and let it dry out.
9. I dropped 3 baadushas at a time into the syrup. If you want a thick sugary crust on top you can dip them once more and let it dry out again, which is what I did.
10. Store in an air tight container. This will stay good for at least a week to 10 days and it is best to consume within that time.
Our Favorite Video:
Notes:
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You can use butter instead of Vanaspati though the latter is recommended highly.
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Make sure the vanaspati that you are using is hard and not at room temperature.
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Add water little by little while kneading as you may not require all of 1/4 cup.
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Always keep the dough covered. The baadusha will crack will cooking it the dough dries out.
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While making the sugar syrup add the lemon juice only after switching off stove in the end.
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The sugar syrup has to warm while dipping the baadushas.
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Do not keep the baadushas in the sugar syrup itself as they’ll become soggy.
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Cook only 2-3 baadusha in oil at a time. As they are cooking over low flame they need space to cook properly.
This is off to Let’s Cook – For Potluck.
Is there anything else that we can use instead of vanaspathi?
Please see the notes section where I had mentioned that you can use butter instead of vanaspati.
Love Baadusha.. You have made it perfectly..
Very inviting clicks.. 🙂
Nicely layered badusha,looks like u hv nailed it…yummy
wow that is soooo good!! very well done Radhika!! absolutely delicious!!
Sowmya
Ongoing Event – CWF – Whole Wheat Flour
Well explained Radhi!!! Super soft n perfectly made!!!
WOW! Very attractive and fantastic baadhusha! My all time favourite. Beautiful looking pictures:))
Such a mouth watering recipe !! Want to make it right away. Can we use vegetable shortening instead of vanaspathi? If not do you know if Vansapathi is available in US?
Thanks
Sandhya
Yes Sandhya do use shortening if you are not able to get vanaspati. See the notes section where I have mentioned that you can also use butter.
perfect texture ! loved it ! is it because of the lemon juice the sugar got crust? is it the tip?
The sugar crust is due to the lemon juice which helps is crystallizing. Well the tip is step 2 as earlier I used to dump everything and knead.
Looks delicious!
My grandfather was an expert in making these…I still remember his badhushas..But I am really skeptical about using vanaspathi and so never think of making this sweet..though tried with butter once…but the result was not very good.
Yours look perfect..with lovely layers
My childhood favy sweets….
http://recipe-excavator.blogspot.com
Loved this..my mom always make this on festival…will try this soon!
why do u add Lemon Juice Radhika?
Lemon juice helps the sugar syrup to crystallize once the baadushas come to room temperature.
why do u add Lemon Juice Radhika?
wow!! that looks super tempting just from the screen…slurp!!
Its been a long i made baadusha with vanaspathi, wish i get a packet of vanaspathi to make some at home, beautifully done.
Wow the badhusha looks just like the store bought. U have got em spot one…
Well Done Radhika…we call this Balushahi (goes so well with what you said that this is for kings!). This is also called ‘Makkhan Bada’ and I am a die hard fan of it. Will try your recipe soon and shall surely get back with the feedback coz we prepare with a slightly different style.
They look stunning, my dear! 🙂
Yes Anjali, I too am a big fan of it and ya in North it is called as Balushahi.
Really Tempting and Nice to See the Method u have cooked and the Pictures you have taken 🙂
wow, perfect badhushah . My MIL makes similarly.. Love the layers. beautiful 🙂
wanna have this right now 🙁 looks so delicious and tempting, perfectly done ! bookmarked this one 🙂
wow very and perfectly done sweet!
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wow..they look very beautiful & perfect like store brought ones!!
Looks perfect. Love the pictures too !!
looks so soft and yummy …happy deepavali friend..enjoy:)
Loved the detailed discription and thxs for the tips – I always thought this is a very difficult dish, thanks for making it easy for us :)))
Radhika,
Wow so lovely, I wishin I could grab one atleast as this is my favortie sweet, as I am not a sweet lover and I love this more is as its nice wd lil less sweet 🙂
Luv it!!
These look beautiful and addictive 🙂
these look so mouth watering appetizing..definitely a holiday treat!!!
Wow.. I Love it.. mouth watering……….. I Wanna try it….:-)
Bhadusa s mah most fav. Sweet. Still I wasn’t tried even one time. But after read this preparation of badusa I really wanna try it.