Authentic Badusha Recipe – Ghee & Yogurt Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Badusha Recipe – Ghee & Yogurt Indian Sweet

Okay, let’s be real. Badusha is that Indian sweet that just melts in your mouth, right? It’s got this incredible, slightly flaky texture and is soaked in the most delicious sugar syrup. I remember the first time I tried to make these – it took a few attempts to get them just right, but trust me, the effort is SO worth it! Today, I’m sharing my family’s recipe for perfectly authentic Badusha, and I’ll walk you through every step.

Why You’ll Love This Recipe

This Badusha recipe isn’t just about following instructions; it’s about creating a little piece of happiness. It’s perfect for festivals, special occasions, or honestly, just a sweet treat when you’re craving something truly indulgent. The combination of ghee and yogurt gives it a unique flavor and texture you won’t find anywhere else. Plus, it’s surprisingly satisfying to make!

Ingredients

Here’s what you’ll need to create these golden beauties:

• 4 cups (480g) all-purpose flour
• 1 cup (225g) melted ghee
• 1 tsp (5ml) baking soda
• 2 tsp (10ml) curd (plain yogurt)
• 2 cups (400g) sugar
• ¾ cup (180ml) water
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec, because they really matter for Badusha.

• Ghee: Don’t skimp on the ghee! It’s the star of the show and gives Badusha its signature richness and flaky texture. Using good quality ghee makes a huge difference.
• Flour: I prefer using regular all-purpose flour (maida) for that classic Badusha texture. It creates a tender crumb.
• Curd: Use plain, full-fat curd (yogurt) for the best results. The slight tanginess balances the sweetness beautifully. Make sure it’s not too sour, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix the all-purpose flour and baking soda. This ensures the baking soda is evenly distributed.
2. Now, add the melted ghee and curd to the flour mixture. Start kneading it all together into a stiff dough. If it’s too dry, add water, just a teaspoon at a time, until it comes together.
3. Cover the dough and let it rest for at least 30 minutes, or even up to an hour. This allows the gluten to relax, making the Badusha softer.
4. Once rested, knead the dough again for 5-7 minutes until it’s smooth and soft. It should be pliable and easy to work with.
5. Divide the dough into four equal portions. Roll each portion into a log shape, then pinch off small, gooseberry-sized balls.
6. Gently flatten each ball into a disc – about 2-3 inches in diameter. Don’t make them too thin!
7. Heat oil in a kadai (or deep frying pan) over medium-low heat. The oil should be hot enough to fry, but not so hot that it burns the Badusha.
8. Carefully fry the Badusha discs, one at a time, until they’re golden brown and cooked through. Make sure to flip them occasionally for even cooking.
9. Drain the fried Badushas on a paper towel-lined plate.
10. While the Badushas are draining, prepare the sugar syrup. In a separate pan, combine the sugar and water. Bring to a boil and cook until you reach one-string consistency (more on that in the FAQs!).
11. Immediately add the fried Badusha to the hot sugar syrup. Gently mix them around until they’re evenly coated.
12. Transfer the coated Badushas to a plate and let them cool completely before storing them in airtight containers.

Expert Tips

• Low and Slow: Frying on a low flame is key to getting perfectly cooked Badusha. It ensures they cook through without burning.
• Don’t Overcrowd: Fry the Badushas in batches to maintain the oil temperature.
• Syrup Consistency: The sugar syrup is crucial! It needs to be the right consistency to coat the Badusha properly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for vegetable oil and use a plant-based yogurt. It won’t be exactly the same, but still delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of cardamom powder to the dough for a fragrant twist. My grandmother always did this!
• Festival Adaptations: Badusha is a popular treat for Diwali, Eid, and other special occasions. Feel free to make a larger batch for sharing with family and friends.

Serving Suggestions

Badusha is best enjoyed with a cup of chai (Indian tea) or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store cooled Badusha in airtight containers at room temperature for up to 3-4 days. They tend to lose their crispness over time, but they’ll still taste amazing!

FAQs

Let’s tackle some common questions:

• What type of oil is best for frying Badusha? Vegetable oil, sunflower oil, or any neutral-flavored oil with a high smoke point works well.
• How do I know when the sugar syrup has reached one-string consistency? Take a small drop of the syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready.
• Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 24 hours.
• Why are my Badushas not crispy? The oil might not be hot enough, or you might have overcrowded the pan.
• What is the best way to prevent the sugar from recrystallizing? Make sure there are no sugar crystals on the sides of the pan while making the syrup. Also, don’t stir the syrup once you’ve added the fried Badusha.

Enjoy making (and eating!) these delightful Badushas. I hope this recipe brings a little sweetness to your day!