Feb 20, 2017


I tried badushah for the first time for diwali couple of years back. I first tried a small batch and it turned out perfect but then again I tried making it along with my friend and it turned out a little hard. This diwali I made it again and they came out good. I could guess the problem with the earlier batch and was watchful and careful this time. I somehow like it fresh as soon as it is out of the syrup 

The process is not very difficult. Its mainly all about the way you make the dough and the way you roll the badushahs. That will decide how flaky the badushahs turn out and that is what helps in soaking the sugar syrup. Cooking the badushahs on medium flame is also important to get the right consistency, texture and colour

Try it next time and enjoy fresh homemade badushahs. The badushahs look dark in colour because of low light but they were actually a beautiful golden colour

Serves... makes 
Serve option... Room Temp

This is what u'll need...

Maida / All-purpose flour - 1 cup
Baking powder - 1/4 tspn
Baking soda - 1/8 ptspn
Ghee - 2 tbspn
Curd - 2 tbspn
Sugar - 1 cup

Here is the stir....
  • Measure 1 cup of all-purpose flour / maida into a wide bowl
  • Add 1/4 tspn of baking powder and 1/8 tspn of baking soda to the flour

  • Pour 2 tablespoons of ghee into the flour mix
  • Use your fingers to rub the ghee into the flour mix. Keep working for a few minutes until the mixture looks like fine bread crumbs
  • You will know if you have worked enough when you holf the flour in your fist and it holds the shape slightly
  • Add 2 tablespoons of curd to the flour and mix it gently to pull the dough together
  • Add water little by little and just pull the flour together so that it can just stick together as a rough mass
  • Dont add more water and dont form a smooth dough. Dont knead .... yes dont knead
  • Rest the dough for about 15-20 minutes
  • Meanwhile add 1 cup of sugar to a saucepan
  • Add 1/2 cup of water and make it into a thick syrup. You dont need to look for any string consistency. Once the syrup is ready add a few drops of lemon juice and turn off the flame

  • Pinch out a small portion of the dough. Roll it between your palms in a circular motion to form a rough round. Dont press hard
  • Use your finger to make an impression in the middle. Repeat with rest of the dough

  • Heat oil in a pan and drop a few pieces of badushah into it. Fry this on medium heat until slightly golden

  • Remove the badushahs from oil and toss them into the hot sugar syrup. Flip after a minute and let soak for about 5 minutes
  • Remove from sugar syrup and put them in a container
  • Serve at room temperature and enjoy

                                                  • Dont knead the dough as it will develop gluten
                                                  • Press the dough gently between your palms to make the badushahs
                                                  • Soak the badushahs in sugar syrup for about 5 minutes
                                                  • The sugar syrup should not be very thick
                                                  • Resting the dough helps in air bubbles to form in the dough which makes the badushahs flaky

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