Authentic Badusha Recipe – Ghee & Saffron Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Badusha Recipe – Ghee & Saffron Indian Sweet

Okay, let’s be real. Badusha is that sweet, isn’t it? The one you always gravitate towards at festivals and celebrations. It’s got this incredible melt-in-your-mouth texture and a flavor that’s just… divine. I remember the first time I tried to make these – it was a bit of a disaster! But after a lot of practice (and a few failed batches!), I’ve finally perfected my recipe. And now, I’m so excited to share it with you.

Why You’ll Love This Recipe

This Badusha recipe isn’t just about following steps; it’s about creating a little piece of happiness. It’s a bit of a project, yes, but the reward is so worth it. Imagine biting into a flaky, ghee-soaked, saffron-infused sweet… seriously, what’s not to love? It’s perfect for special occasions, gifting, or just when you need a little something to brighten your day. Plus, the aroma while these are frying? Unbeatable.

Ingredients

Here’s what you’ll need to make these beauties:

• ¾ cup (150g) all-purpose flour
• 1 pinch baking soda
• 2 tbsp (30ml) melted ghee
• 3 tbsp (45ml) cold yogurt
• ⅓ cup (80ml) water (or as needed)
• ⅔ cup (150g) sugar
• 2 strands saffron
• ½ tsp cardamom powder
• ½ lemon (juice)
• Oil for frying
• Pistachios, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

• Ghee: Don’t skimp on the ghee! It’s the heart and soul of Badusha. Use a good quality, flavorful ghee for the best results. I prefer homemade, but a good store-bought brand works too.
• Saffron: Saffron adds that beautiful color and delicate aroma. A little goes a long way, but don’t be tempted to use less – it really makes a difference.
• Cardamom: Freshly ground cardamom is best. It adds a lovely warmth and fragrance.
• Flour: Traditionally, Badusha is made with maida (refined flour). However, you can experiment with a mix of maida and atta (whole wheat flour) for a slightly healthier version. I’ve seen some families use a little bit of sooji (semolina) too, for extra texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the melted ghee and yogurt until it’s nice and smooth. This is your wet mixture.
2. In a separate bowl, sift together the flour and baking soda. Gently add this to the wet mixture.
3. Now, start combining everything. You want to form a dough, but don’t overwork it. Add water, a little at a time, only if needed. The dough should come together without being sticky.
4. Once you have a dough, cover it and let it rest for about 30 minutes. This allows the gluten to relax, making the Badushas more tender.
5. While the dough rests, let’s make the sugar syrup. In a saucepan, combine the sugar, water, saffron strands, and cardamom powder.
6. Bring this to a boil and cook until you reach one-string consistency. (More on that in the FAQs!). Stir in the lemon juice – this prevents the syrup from crystallizing. Keep the syrup warm.
7. Now, back to the dough! Lightly oil your work surface and knead the dough for about 10 minutes. You want it to be smooth and crack-free.
8. Divide the dough into 6 equal balls. Gently flatten each ball into a disc, and use your thumb to make a little indent in the center.
9. Heat oil in a pan over low heat. The oil shouldn’t be smoking hot – we want to cook these slowly.
10. Carefully fry the Badushas for about 10 minutes, flipping occasionally, until they’re golden brown and crispy.
11. Drain the fried Badushas on a kitchen towel to remove excess oil.
12. Now for the fun part! Immediately soak the hot Badushas in the warm sugar syrup for about 5 minutes per side.
13. Garnish with chopped pistachios and let them sit for at least an hour before serving. This allows the syrup to fully absorb.

Expert Tips

• Low and Slow: Frying on low heat is crucial. It ensures the Badushas cook through without burning.
• Warm Syrup: The syrup needs to be warm when you soak the Badushas. This helps them absorb the syrup properly.
• Don’t Overcrowd: Fry the Badushas in batches to maintain the oil temperature.

Variations

• Rose Water: My aunt always adds a teaspoon of rose water to the sugar syrup for a floral aroma. It’s lovely!
• Nutty Goodness: Add a tablespoon of chopped almonds or cashews to the dough for extra texture and flavor.
• My Family’s Secret: My grandmother used to add a tiny pinch of nutmeg to the dough. It’s a subtle addition, but it adds a lovely warmth.

Vegan Adaptation

You can make a vegan version by substituting the ghee with a vegan butter alternative and the yogurt with a plant-based yogurt.

Gluten-Free Adaptation

For a gluten-free version, experiment with a blend of gluten-free flours like rice flour, almond flour, and tapioca starch. You might need to adjust the amount of liquid to get the right dough consistency.

Spice Level

Cardamom is the star spice here, but you can adjust the amount to your liking. If you prefer a stronger cardamom flavor, add a little more. Some people also like to add a pinch of nutmeg or cloves.

Festival Adaptations

Badusha is a popular sweet for Diwali, Eid, and weddings. It’s a symbol of celebration and joy!

Serving Suggestions

Serve Badusha with a cup of chai or a glass of cold milk. It’s also delicious on its own!

Storage Instructions

Store Badusha in an airtight container at room temperature for up to 3 days. They tend to lose their crispness over time, but they’ll still taste delicious!

FAQs

What is the secret to perfectly flaky Badushas?

Kneading the dough well and frying on low heat are key! Resting the dough also helps.

Can I make the sugar syrup ahead of time?

Yes, you can! Just store it in the refrigerator and reheat it gently before using.

What type of ghee works best for this recipe?

A good quality, flavorful ghee is best. Homemade is ideal, but a good store-bought brand will work too.

How do I know when the sugar syrup has reached one-string consistency?

Take a small drop of syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready.

Can I use food coloring instead of saffron?

You can, but saffron adds a unique flavor that food coloring can’t replicate. If you do use food coloring, use a gel-based food coloring for the best results.