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.
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.
Badusha/balushahi step-by-step recipe with photos
- Add ghee to flour mix and rub it to make it crumbly
2. Lightly knead the dough and let it rest
3. Shape the dough once it is rested
4. Deep fry in hot oil (see notes)
5. Drain on a kitchen towel
6. Dip the cooled badushah in warm syrup for 2 minutes
7. Remove from the syrup and let it rest for 30 minutes