Badusha (Badhusha) Recipe
Badusha (Badhusha) Recipe

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, badusha (badhusha) recipe. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Badusha (Badhusha) Recipe is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Badusha (Badhusha) Recipe is something which I have loved my whole life. They’re nice and they look fantastic.

balushahi and badusha or badshah in south indian cuisine. balushahi recipe badusha there are several variation to the traditional balushahi recipe or badusha recipe, but in. Making badusha with this method is very easy. its not at all difficult.

To get started with this recipe, we have to first prepare a few components. You can cook badusha (badhusha) recipe using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Badusha (Badhusha) Recipe:
  1. Prepare 4 cups all-purpose flour maida or (800 grams)
  2. Prepare 1 cup ghee melted
  3. Make ready 1 tsp baking soda soda or powder
  4. Take 2 tsps curd (plain yogurt)
  5. Make ready 2 cups sugar
  6. Get 3/4 cup water sugar ( just enough to submerge
  7. Take Oil of for deep frying

The reason is its not too sweet and mild in sweetness. Today in this video lets learn how to make badusha at home in kannada it is one og bakry recipe,badusha recipe is very easy to learn by following few steps. Badusha recipe aka Balushahi or Badhusha mithai is a gem among North Indian sweets made on special days & festivals like Diwali. You can make decorative ends as swirls or simply just like.

Steps to make Badusha (Badhusha) Recipe:
  1. Mix the flour and soda in a bowl well until incorporated. Add the melted ghee and curd to this and knead until you get a smooth, stiff dough. You can add water by the teaspoon if you need more moisture but don't overdo it. Keep covered aside for 30 mins to maximum an hour.
  2. After the dough has sat for a while, knead again until smooth and soft. The more you knead the better the badhusha will be. Athamma kneads the dough for about 5-7 mins.
  3. Take 1/4th of the dough between your palms and roll into a long log. Pinch off small gooseberry-sized balls of the dough and make into smooth-ish balls. Once you have a small batch of these, flatten each between your palms with just one press. Set aside the badusha dough discs for frying.
  4. Heat oil in a kadai until just smoking point. Drop in as much badushas as you can without overcrowding them. They should be able to float without overlapping. Once you have added the badusha, reduce the flame to low and fry until both sides turn golden brown. It's important to keep the flame at low otherwise the insides won't cook.
  5. Drain and set aside all the fried badusha and get ready to make the sugar syrup.
  6. In a WIDE pan (that can preferably hold all the badusha we have fried), heat sugar and water until it's all bubbly                                                           Cook down the sugar syrup until it's thick and reaches the one-string consistency. Doesn't check one-string consistency. She proceeds when the syrup is thick and coats the back of the spoon you are using to mix it. Reduce flame to low.
  7. Add the fried badusha to the sugar syrup and mix them well together. Do NOT stop mixing at this stage, you have to keep going until the sugar thickens and crystallizes and coats the badusha evenly. If you stop, then mixing will be super hard.
  8. When the sugar has fully coated the badusha, switch off flame and IMMEDIATELY transfer the hot badusha to another plate.
  9. Cool completely and transfer to air-tight containers. Consume the badhusha within 3 days.

Badusha, a deep fried doughnuts coated with sugar syrup. Perfect dessert for Diwali or any occasions. A Very traditional and popular South Indian Sweet! Best Badusha recipe with stepwise pictures to prepare traditional sweet badusha/balushahi. It has a flaky texture with a crisp outer layer & juicy interior.

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