Badusha Recipe – Sweet Shop Style

Step 1: Prepare the Dough

In a wide bowl, add 2 cups of maida, 1/4 tbsp baking soda, 1/2 tbsp baking powder, and 1/4 cup ghee. Mix these ingredients thoroughly with your hands until the mixture resembles breadcrumbs and is crumbly. This ensures a layered texture in the final Badusha.

Step 2: Add Salt and Water

Add a pinch of salt to the mixture. Gradually add water, mixing gently until a soft, fluffy dough forms. Do not knead vigorously; the dough should remain slightly loose and not smooth. Cover the dough and let it rest for 15 minutes.

Step 3: Prepare the Sugar Syrup

While the dough rests, place a pot on the stove. Add 2 cups of sugar and 1 1/2 cups of water. Stir on high flame until the sugar completely dissolves. Once dissolved, reduce the flame to low and simmer until a light one-string consistency is achieved (the syrup should be sticky between your fingers). Add 1/2 tsp cardamom powder for flavor. Turn off the heat and set aside.

Step 4: Shape the Badusha

After the dough has rested, take small portions of the dough. Roll each portion into a smooth ball, then gently flatten it. Using your thumb or finger, create a small indentation or hole in the center of each flattened dough piece. Repeat for all the dough.

Step 5: Deep Fry the Badusha

Heat oil in a deep pan on a low flame. The oil should be warm, not hot. Carefully place the shaped Badusha into the warm oil, ensuring not to overcrowd the pan. Do not disturb them immediately. Let them fry on low heat until they float to the surface and start to turn light golden brown. Then, gently flip them over and fry until they achieve a rich golden-brown color on all sides.

Step 6: Soak in Sugar Syrup and Serve

Once the Badusha are golden brown, remove them from the oil and immediately transfer them into the warm sugar syrup. Ensure the syrup is still warm for better absorption. Gently stir to coat them evenly. Let the Badusha soak in the syrup for at least 30 minutes to absorb the sweetness. Garnish with chopped almonds before serving. Enjoy your homemade Badusha!

• Do not knead the dough too much; it should remain crumbly for a layered texture.

• Fry Badusha on low flame to ensure they cook thoroughly from the inside.

• The sugar syrup should be a light one-string consistency, not too thick.

• Can be prepared with wheat flour for a healthier alternative.