What is badusha?
Badusha is a sweet made from all-purpose flour, ghee (clarified butter), and a pinch of baking soda. It’s a traditional Indian dessert that originates from the state of Andhra Pradesh, located in southern India. Delectable Badushahs can be found in sweet shops across Andhra Pradesh, Telangana, Kerala, Karnataka and Tamil Nadu – a treat not to be missed!
Although the fried, sweet treat often gets labeled an Indian doughnut due to its appearance, it couldn’t be farther from the truth; this confectionery is far more delicious than a classic donut!
Badusha is commonly made for Diwali, a Hindu festival of lights that’s celebrated in autumn. For the rest of us, badusha is a treat to enjoy year-round!
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ¼ cup ghee
- ¼ cup yoghourt
- 1 cup sugar
- ½ cup water
- 1 pinch saffron
- ½ teaspoon ground cardamom
- 1 teaspoon rose water
- 1 teaspoon lemon juice
- Sift the all-purpose flour to remove any clumps, resulting in a lighter and more airy flour base for the badushas.
- Combine the dry ingredients – flour, salt, baking powder and sugar – in a medium-sized bowl. Add ghee and yoghourt to create your dough by gently stirring until all components are blended together; there’s no need for perfection here as it is alright if the mixture appears patchy. Place plastic wrap over your bowl then let it rest for 10 minutes.
- Infuse your syrup with delicious flavour by combining sugar, water, saffron and cardamom in a medium saucepan. Bring the mixture to a boil then reduce heat and add lemon juice and rosewater. Simmer for 5-7 minutes until you achieve an ideal one-string consistency before turning off the heat to set aside.
- Preheat the oven at 350 F. Line the badushas on a parchment paper-lined baking sheet.
- Bake the badushas for 20 minutes, flipping them halfway through. Keep an eye on them after 15 minutes and add additional time if needed to ensure they’re cooked thoroughly.
- For optimal results, use a saucepan with a robust bottom so that your syrup is cooked evenly and quickly. You can reduce the cooking time considerably if you opt for thinner or smaller cookware.
- Once the sugar has dissolved and your syrup is boiling, reduce the heat to allow it to simmer for between 6-7 minutes.
- To ensure the most precise results, use a digital thermometer and submerge it in your syrup. Make sure that the tip of the device is not touching any part of the pan for an accurate reading. Once you reach 220 F (usually between 6 to 7 minutes), your syrup will be ready!
- To avoid the sugar syrup from becoming crystallised, simply add a splash of lemon juice to it as you wait for your badushas to finish baking.
- Make sure the syrup is warm before drizzling over the finished badushas.
Serving and Storing Badusha
Once your badusha have cooled completely, dip them in the sugar syrup. Make sure to drench them properly and allow any excess syrup to drip off before transferring it onto a plate. Serve badushas warm or at room temperature!
Badusha will stay fresh for up to two to five days stored at room temperature when kept away from heat and direct sunlight. For longer storage periods, badushas can be refrigerated for up to a week and reheated in the oven prior to serving. Enjoy!
Badusha is an exquisite, sweet treat that’s sure to bring delight and cheer to any occasion. With its delightful flavor, badushas are a perfect choice for Diwali, celebrations or nice surprise for your loved ones. With just a few simple ingredients and an easy-to-follow recipe, badusha is truly a joy to make! Who knew that making something so delicious would be so easy? Bon appétit!