Diwali, the festival of lights was a host of happy celebrations. Binging on sweets and savouries, decking up house hold with earthen lamps and guilty merriment by lighting up crackers were a few highlights. The entire city was alive with the festive buzz not to mention the ear shattering sounds of crackers. My in-laws who are holidaying with us added to the fervour and the week saw me adding a few pounds. Mother-in-law made these sugary delights that was a treat to the senses. The layered texture of these beauties and the sugary coat made us come back for more.
This traditional Indian sweet is very easy to make and is a usual feature in festivals at South Indian Homes.
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Badusha (Indian Sweet)
- Total Time: 4 hours 30 minutes
- Yield: 8 1x
Description
A deliciously flaky and layered Indian Sweet that shimmers in a sugary coat
Ingredients
- All Purpose Flour - 4 cups (960 ml) - sieved
- Dalda/Vanaspati/Shortening/Butter/Ghee -1 cup (240 ml)
- Curd/Yogurt - 1 cup (240 ml)
- Baking Soda (sodium bicarbonate) - 1 heaped spoon
- Water - as required
- Oil - For deep frying
For Sugar Syrup
- Sugar - 2 cups (480 ml)
- water- 1 cup (240 ml)
- Cardamom Powder - a generous pinch
- Rose Essence- a few drops- optional
For Garnish (optional)
- Saffron Strands
- Nuts like pistachios
Instructions
- In a bowl mix the shortening & baking soda well with the tips of your fingers.Let it blend well till the mix is fuzzy.
- Add yogurt/curd little by little and continue mixing it with finger tips for a few minutes.
- Add the sieved flour to it and combine well. Tip in water as required (very little) and knead the mix to a fine, soft and fluffy dough.
- Transfer the dough to an airtight container and let it rest for at least 3 hrs.
- After the resting time divide the dough in to lemon sized balls and flatten it gently with the finger.Make a small depression in the middle and set aside.
- Heat Oil for deep frying and gently drop the prepared rounds in to it. Let it fry till golden brown on both sides under low-medium flame.Set aside
- In a separate pan,prepare the sugar syrup by boiling water & sugar along with cardamom powder and rose essence (if required) to string consistency and set aside.
- Drop them to the sugar syrup and let it bathe in it for 5 minutes.
- Remove it from the sugar syrup and wait till the sugary coat dries up.
- Garnish with nuts or saffron strands (optional)
- Enjoy
Notes
- The shape of this sugary yums is mostly a simple round/circle, though you can make decorative rims to the lemon sized dough by pinching the sides and folding it inwards.
- Mixing Ghee (clarified Butter ) or Butter to the flour instad of vanaspati/shortening gives a more power-packed taste.
- Use any cup to measure the ingredients.
- Prep Time: 3 hours 30 mins
- Cook Time: 30 mins
- Category: Coffee
- Cuisine: South Indian
Nutrition
- Serving Size: 1 piece
- Calories: 220
Frequently Asked Questions
Why does the dough need to rest for at least 3 hours?
That long rest is what creates the flaky, layered interior badusha is known for. The baking soda, yogurt, and shortening need time to work into the 4 cups of flour and fully relax the gluten. Rush it and the texture comes out tight rather than layered. 
How do I know when the sugar syrup has reached string consistency?
Cook the 2 cups of sugar dissolved in 1 cup of water until you can press a small amount between your fingers and pull it apart into a thin thread. If it just drips, keep cooking. If it snaps, it has gone too far and will crystallize too hard on the badusha. A smooth, threadlike string is exactly what you are after.
Can I use ghee or butter instead of vanaspati?
Yes, and it gives a more power-packed taste. Use the same quantity, 1 cup. Ghee is my preference for richer flavor. Keep the process the same: mix it with the baking soda until fuzzy before adding the yogurt and flour.
Sounds simple and clear. I will try
What is the measurement of a cup
Hi there, a cup is approximately 8 ounces in weight when it comes to water. However, a cup is a volume measurement and not a weight measurement, so we suggest checking out these conversions for each ingredient: http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
looks awesome! My fav indian sweet, priya-