"Badusha/Balushahi Recipe: Flaky Sweet Treat for Diwali"

Let's Discover the Sweet History of Badusha

     Badusha, known as Balushahi in North India, is a traditional Indian sweet with a flaky texture and mild sweetness that has delighted generations. With its roots in Mughal cuisine, it spread across the Indian subcontinent, becoming a staple in Indian, Pakistani, Nepali, and Bangladeshi kitchens. This classic treat is perfect for Diwali celebrations, but let's be honest – do we really need an occasion to enjoy a good sweet?

My Sweet Nostalgia: The Badusha Story

    Badusha holds a special place in my heart, bringing back fond memories of childhood. I remember eagerly waiting for my father to return home with boxes of sweets from Nellai Lala Sweets in Coimbatore, and my favourite was always the Badusha. Its gentle sweetness and flaky goodness made it love at first bite! These days, I make it at home, especially when the festive season rolls around. It’s a simple recipe that even beginners can master.

Why You Should Try This Authentic Badusha Recipe for Festive Celebrations

• Easy to Make:  Badusha isn't just a festive treat—it's an all-time favourite for anyone who loves traditional Indian sweets. With minimal ingredients and loads of flavour, it’s one of the easier desserts to make, even for beginners. 

• Perfect for Any Occasion!  I usually hesitate when it comes to preparing sweets, thanks to the tricky techniques and sugar syrup consistencies. But Badusha was a pleasant surprise—my first attempt turned out great! Since then, it’s become a regular in my kitchen, second only to Gulab Jamun.

 

A Sweet Surprise: The Mini Badusha Memory

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

    Badusha holds a special place in my heart, and one unforgettable moment involved a sweet surprise from my daughter. Knowing my deep nostalgia for this Indian treat, she meticulously prepared mini Badusha one night and surprised me with them the next morning, accompanied by a heartfelt note. The joy of that moment is something I still cherish, and I captured this photo to reminisce about the gesture.

A Family Favourite

    Interestingly, my daughter has a soft spot for bite-sized treats—whether it’s Badusha, Cutlets, or Kozhukattai, she always requests mini versions. Her preference for these smaller portions adds a delightful twist to traditional sweets, making them even more enjoyable and perfect for sharing. So, if you’re making Badusha, consider trying a few mini ones—they’re just as delicious, and perfect for satisfying a quick craving!

    Adding bite-sized versions of Badushas to your Diwali platter could make for a charming and unique touch.

Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!

 

• Cuisine - Indian
• Recipe Type - Sweet
• Difficulty - Medium
• Yields - 15–20 Nos.
• Author - SM

Time Estimate

• Preparation Time - 5–10 Minutes
• Cooking Time - 30–45 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

Essential Ingredients for Badusha/Balushahi

For the Dough

• All-Purpose Flour (Maida) – 1½ cups
• Butter – ¼ cup (melted)
• Oil – 1½ tablespoons
• Curd – 2 tablespoons
• Baking Soda – ½ teaspoon
• Sugar – 1 teaspoon
• Water – ¼ cup (as needed)
• Oil for Deep Frying

For the Sugar Syrup

• Sugar – ½ cup
• Water – ¾ cup
• Cardamom Powder – 1 teaspoon
• Saffron Strands – 2 (optional)
• Lemon Juice – ¾ teaspoon

Method: 

How to Make Badusha: Step-by-Step Guide

Preparing the Sugar Syrup

• Mix Sugar and Water: Combine sugar and water in a large pan, stirring until the sugar dissolves.
• Add Flavourings: Stir in the cardamom powder and saffron.
• Boil to One-String Consistency: Boil the mixture until it reaches a one-string consistency.
• Add Lemon Juice: Add the lemon juice to avoid crystallisation. Set aside.

Tip: To check one-string consistency, dip a spoon in the syrup. If it forms a thin string between your fingers, it's ready.

Making the Dough

• Blend Wet Ingredients: Melt butter and mix with curd, oil, baking soda, and sugar until well combined.
• Prepare the Flour: Sift the flour and make a well in the centre.
• Combine Mixture: Add the wet mixture to the flour, mixing until it resembles breadcrumbs.
• Knead Dough: Gradually add water to form a smooth dough. Cover and rest for 20–30 minutes.

Note: Don’t over-knead; it could affect the flaky texture.

Shaping and Frying the Badusha

• Divide Dough: Roll the dough into equal-sized balls.
• Shape and Dent: Press each ball lightly, creating a small dent in the centre.
• Heat Oil: In a pan, heat oil on medium. Test with a small piece of dough; if it rises, the oil is ready.
• Fry on Low Heat: Add Badushas to hot oil, then immediately switch off the heat. When they float, turn the heat back on low, and fry until golden brown.
• Drain and Soak: Once fried, drain on paper towels, then immerse in sugar syrup for 20–30 minutes.

Tip: Frying on low heat ensures a perfect flaky texture. Rushing this step can lead to undercooked centres.

Making Mini Badushas - A Fun Twist

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

How to make Mini Badushas or Bite-sized Badushas:

To make mini Badushas using the same recipe, follow these simple steps:

• Divide the Dough into Smaller Portions: After resting the dough, divide it into smaller, bite-sized balls instead of the usual lemon-sized portions. Each ball should be around the size of a small marble.
• Flatten and Shape Carefully: Gently flatten each mini ball and make a small indentation in the centre, just like with the regular-sized Badushas. You can also create swirls around the edges for a traditional look.
• Adjust Frying Time: Since the mini Badushas are smaller, they will cook faster. Fry them on low heat until they turn golden brown, ensuring the inside is cooked without burning the outside.
• Dipping in Sugar Syrup: Follow the same process for soaking in sugar syrup, but reduce the soaking time to about 10–15 minutes to avoid them becoming overly sweet.

Enjoy these adorable bite-sized treats! Perfect for kids or for a smaller indulgence.

Pro Tip: Mini Badushas are perfect for festive gift boxes, party treats, or just a quick indulgence. You can even add a pinch of cardamom or saffron to the sugar syrup for a more aromatic touch. Try these bite-sized delights and make your celebrations extra special! 🎉

Notes & Tips for Perfect Badusha

• Consistency Check: If they dissolve in oil, the dough likely has too much fat or baking soda. Add more flour and knead again.
• Shaping Ideas: Shape them like small doughnuts or with swirls for a decorative touch.
• Oil Temperature Control: Never let the oil smoke; fry on low to medium heat for a consistent golden brown colour.
• Syrup Crystallisation Prevention: Lemon juice keeps the syrup smooth.
• Storage: Store in an airtight container for a week at room temperature. Refrigerate for longer shelf life, and reheat in the microwave before serving.

Serving Suggestions

• For Festive Feasts: Serve these delectable Badushas alongside other sweets like Gulab Jamun or Rasagulla for a full festive spread.
• Gift Them: These homemade treats make excellent Diwali gifts. Pack them in a decorative box to impress friends and family.

FAQs About Making Badusha

1) Can I use ghee instead of butter? 

• Ghee will make the Badusha crispy rather than flaky, so it’s best to stick with butter.

•  Reheat with a little more water and lemon juice to bring it back to the right consistency.
  

Storage & Reheating Tips

• Room Temperature: Stays fresh for up to a week in an airtight container.
• Refrigerate for Longer Shelf life: Can be stored for two weeks in the fridge. Reheat for a few seconds in the microwave before serving.