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Home » Sweet Tooth » Badusha / Balushahi (Indian Doughnuts)

Badusha / Balushahi (Indian Doughnuts)

Published: Mar 17, 2018 · by Shilpa · Leave a Comment

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Badusha or balushahi – flaky and crunchy from outside, soft and melt-in-mouth from inside, these Indian doughnuts are to die for…
balushahi

Badusha / Balushahi (Indian Doughnuts) step-by-step recipe with photos.

Jump to:
  • About this recipe
  • Ingredients
  • Step by step instructions
  • Tips for making the best badusha
  • Recipe card

About this recipe

Badusha or balushahi - flaky and crunchy from outside, soft and melt-in-mouth from inside, these Indian doughnuts are to die for. While they are called Indian doughnuts, the taste and texture are nowhere near a doughnut. In terms of ingredients, it matches a glazed doughnut. It is known as balushahi in North Indian and badusha in South India.

I make them for festivals like Diwali and Ugadi and it is always an absolute hit. Definitely a hero of any festive food. Trust me it is not as difficult to make as it sounds.

Ingredients

Plain flour: Badusha is made with plain flour (maida).

Ghee: I use homemade ghee to make badusha.

Yogurt: Use room temperature yogurt while making the dough.

Sugar: Both plain and raw sugar work well to make sugar syrup.

balushahi

Step by step instructions

1. Add ghee to the flour mix and rub it to make it crumbly

2. Lightly knead the dough and let it rest

badusha steps 1,2.

3. Shape the dough once it is rested

4. Deep fry in hot oil (see notes)

badusha steps 3,4.

5. Drain on a kitchen towel

6. Dip the cooled badusha in warm syrup for 2 minutes

badusha steps 5,6.

7. Remove from the syrup and let it rest for 30 minutes

balushahi

Tips for making the best badusha

It is very important not to overdo the dough. Else the badusha will not be flaky.

Make a deep indent at the center while shaping the badusha. Else, they will puff up when fried.

Do not add water while kneading the dough. Yogurt is sufficient to bring the dough together.

The oil should be just hot for frying. To test if the oil is ready, drop a small piece of dough into the hot oil. It should start sizzling but should not immediately raise to the top.

Do not flip the badusha many times while frying. Badusha initially sinks to the bottom of the oil and slowly raises to the top. Once you see golden colour at the bottom side (approximately 4-5 minutes depending on the flame), flip it once and fry for another 5 minutes.

Always fry on low flame. It takes approximately 9-10 minutes to fry each batch.

Do not overcrowd the oil as badusha tends to expand while frying.

Make sure to coat the badusha completely with sugar syrup. Don’t leave the badusha in the sugar syrup for a long time as the syrup tends to crystallise once it cools down

Click here for more dessert recipes.

balushahi

Recipe card

Badusha/balushahi

Shilpa
Badusha or balushahi – flaky and crunchy from outside, soft and melt-in-mouth from inside, these Indian doughnuts are to die for…
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine Indian
Prep Time 15 mins
Cook Time 30 mins
Resting Time 1 hr
Total Time 1 hr 45 mins

Ingredients
  

  • 2 cups plain flour
  • 5 tablespoon ghee
  • ¼ cup yogurt
  • 1 pinch baking soda
  • 1 cup sugar
  • A few pistachios for garnish

Instructions
 

  • In a large bowl, mix together flour and baking soda. Add ghee and rub it with the flour until it is crumbly
  • Whisk the yogurt and add to the flour mixture. Lightly knead into a soft dough by adding little water. Make sure not to overdo the dough. It has to just combine and come together
  • Cover with a damp kitchen towel and rest the dough for 45-50 minutes
  • Once it is rested, take a lemon-sized dough and shape it into a ball. The ball will have dents around it and that is fine. Make a small dent in the center of the ball using your thumb. (I made 15 balls with the entire dough)
  • Cover all the balls with a kitchen towel and rest for 15 minutes
  • Heat oil in a deep fry pan or kadhai. Carefully slide the balls into the oil in batches
  • Deep fry on low heat until both sides are golden brown. Do not flip the badusha many times while frying
  • Drain them on a kitchen towel and let it cool
  • Meanwhile, make the sugar syrup. Boil sugar with ½ cup water in a thick bottom saucepan. Let it simmer until it reaches 2 string consistency. Turn off the heat
  • Dip the cooled badushah in warm syrup for 2 minutes. Remove from the syrup and let it rest for 30 minutes
  • Garnish with chopped pistachios and serve

Notes

  • It is very important not to overdo the dough. Else the badusha will not be flaky
  • The oil should be just hot for frying. To test if the oil is ready, drop a small piece of dough into the hot oil. It should start sizzling but should not immediately raise to the top
  • Don’t flip the badusha many times while frying. Badusha initially sinks to the bottom of the oil and slowly raises to the top. Once you see golden colour at the bottom side (approximately 4-5 minutes depending of the flame), flip it once and fry for another 5 minutes. Always fry on low flame. It takes approximately 9-10 minutes to fry each batch
  • Don’t overcrowd the oil as badusha tends to expand while frying
  • Make sure to coat the badusha completely with sugar syrup
  • Don’t leave the badusha in the sugar syrup as the syrup tends to crystallise once it cools down
Nutrition Facts
Badusha/balushahi
Amount Per Serving
Calories 98 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 20mg1%
Potassium 6mg0%
Carbohydrates 14g5%
Sugar 13g14%
Protein 1g2%
Vitamin A 4IU0%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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