Badhusha is my all-time favorite, right from my childhood. I could very well remember during the 7th month of my first pregnancy I had almost 1/2 kg of Badusha a day, and when later diagnosed high sugar level, stopped having them, so badusha has special place in my life 🙂

Making of Badusha / Badhusha at home –

Badhusha is prepared using maida/all-purpose flour, yoghurt/curd and butter, later deep fried in oil and then soaked in sugar sryup. Very easy and simple Diwali sweet recipe, that can be prepared perfectly by beginners too. Let us move on to the recipe…

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Badhusha

Badhusha

Ingredients:

• All-purpose flour / Maida – 1 ½ cups
• Melted butter – ¼ cup + 1 tbsp (room temperature)
• Curd / Yogurt – 1 ¼ tbsp.
• Cooking soda – ¼ tsp
• Water – very little
• Salt – a pinch
• Oil for frying
• Sugar – 1 cup
• Water – ½ cup
• Lemon juice – ½ tsp
• Pistachios – 10 nos

Butter, curd/yogurt and cooking soda

Whisked to a creamy paste

With maida/all purpose flour

Rolled to a soft dough

flatten and then pierced at the center

Getting rolled

Again pierced at the center

Getting deep fried in the oil

Removed from the oil

Getting soaked in sugar syrup

Badhusha

Badhusha

Preparation:

• Soak pistachios in warm water for 20 mins, drain the water, peel the skin and chop them ito fine pieces.
• Take melted butter, cooking soda and curd/yogurt in a wide mouth bowl. Mix it well, until it becomes a creamy paste.
• Add maida/all-purpose flour and a pinch of salt to the paste and mix well with your hands, ot would form as bread crumbs.
• Pour in a tbsp of water and softly knead the dough to a ball (can add if water if needed, but only add little by little).
• Allow the dough to rest for 30 mins, so that the dough would become soft.
• Take 1 cup of sugar and ½ cup of water in a kadai and keep it in medium flame, stir once in a while until it reaches the one string consistency (sugar syrup).
• Divide the dough into small balls, flatten them, pierce a hole in the center, and again continue rolling it a balls and continue the above steps for 3 times.
• Heat oil in a kadai (medium flame), gently drop the flatten badhusha one by one, swap the sides and cook until they turn golden brown (should be cooked in medium of low flame, else badhusha would be burnt and inside would not be cooked).
• Once when the sugar syrup starts thickening, pour in the lemon juice, give a stir, so that it would not crystalize. Remove from fire.
• Gently drop in the badusha to the sugar syrup and swap the side after 5 mins, after another 5 mins, remove it to a plate.
• Garnish with finely chopped Pistachios.

Store it in an air-tight container, once the badhushas are completely cooled, it stays fresh for 2-3 days.