Badusha Recipe – Authentic Indian Sweet with Dalda & Camphor

Last Updated on 4 months by Neha Deshmukh

Badusha Recipe – Authentic Indian Sweet With Dalda & Camphor

Introduction

Oh, Badusha! Just the name conjures up memories of festive celebrations and the sweet aroma wafting from my grandmother’s kitchen. This isn’t just a recipe; it’s a little piece of my childhood. Badusha is a deeply satisfying, melt-in-your-mouth Indian sweet, known for its unique texture and delicate flavor. It’s a bit of a project, yes, but trust me – the reward is so worth it. Today, I’m sharing my family’s treasured recipe, complete with all the tips and tricks I’ve learned over the years.

Why You’ll Love This Recipe

This Badusha recipe isn’t just about following steps. It’s about understanding the why behind each one. We’re using traditional ingredients like Dalda (vanaspati) and a touch of edible camphor, which give Badusha its signature flaky texture and distinctive aroma. It’s a sweet that’s often made for special occasions, and you’ll quickly see why – it’s truly special!

Ingredients

Here’s what you’ll need to create these delightful treats:

• 250 grams Maida (All-purpose flour)
• 100 grams Vanaspati/Dalda
• 50 grams Ghee
• 0.25 tsp Cooking soda
• 750 grams Sugar
• 2 cups Water
• 4 tbsp Milk
• 0.25 tsp Cardamom powder
• 1 pinch Edible camphor (Pachai Karpram)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Maida (All-Purpose Flour) – Type and Quality

Using good quality maida is key. It should be finely milled for a soft, delicate badusha. I usually sift it twice to ensure there are no lumps.

Dalda/Vanaspati – Its Role in Texture

Now, Dalda (vanaspati) is a bit of a star here. It’s what gives Badusha that incredible, flaky, almost melt-in-your-mouth texture. It’s different from shortening, so try to stick with Dalda if you can.

Ghee – Clarified Butter for Richness

Ghee adds a beautiful richness and aroma. Don’t skimp on the quality here! Homemade ghee is always best, but a good store-bought brand will work too. (50 grams is roughly ⅓ cup)

Edible Camphor (Pachai Karpram) – Unique Flavor Profile & Regional Significance

This is where things get interesting! Edible camphor (Pachai Karpram) adds a unique, cooling aroma and subtle flavor that’s traditional in South Indian sweets. It’s not overpowering, but it’s definitely noticeable. You can find it in Indian grocery stores. Don’t worry if you can’t find it – I’ll talk about substitutions later!

Cardamom Powder – Freshness and Aroma

Freshly ground cardamom powder is always best. It adds a lovely warmth and fragrance. If you’re using store-bought, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sift the maida (all-purpose flour) and set it aside. This ensures a light and airy texture.
2. In a bowl, take the Dalda (vanaspati) and ghee. Now, this is important: vigorously mix them together with the cooking soda for a good 10 minutes. You want it to become really fluffy and light. I like to use an electric mixer for this, but a good old-fashioned whisk works too!
3. Gradually add the sifted maida to the Dalda mixture, kneading it into a soft dough. Add water (about ¼ cup + 2 tablespoons) little by little, until it comes together. Don’t over-knead!
4. Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the badushas more tender.
5. Shape the dough into lemon-sized balls. Flatten them slightly, and then create a little thumb impression in the center of each one. This is what gives badusha its signature shape.
6. Now, for the sugar syrup! In a separate pot, boil the sugar and water together. Once it starts boiling, add the milk. This helps remove any impurities and creates a clear syrup. Continue cooking until you reach one-string consistency (more on that in the FAQs!).
7. Stir in the cardamom powder and the edible camphor into the sugar syrup.
8. Heat oil on low flame. Gently fry the badushas until they’re golden brown, flipping them carefully to ensure even cooking.
9. Immediately soak the fried badushas in the warm sugar syrup for 6-7 minutes. This is where they absorb all that delicious sweetness!
10. Drain the badushas and arrange them on a plate to dry. You can garnish them with colored coconut or chopped cashews if you like.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• The sugar syrup should be warm, not hot, when you soak the badushas.
• Be gentle when handling the fried badushas – they’re delicate!

Variations

Let’s get creative!

Vegan Badusha Adaptation

You can make a vegan version by substituting the ghee with a vegan butter alternative and ensuring your Dalda is vegan-friendly.

Gluten-Free Badusha Adaptation (Using Alternative Flours)

For a gluten-free version, try using a blend of rice flour and almond flour. It won’t be exactly the same, but it’s a delicious alternative.

Spice Level Adjustment (Cardamom Intensity)

If you love cardamom, feel free to add a little more! I sometimes add up to ½ tsp for a more pronounced flavor.

Festival Adaptations (Diwali, Eid)

Badusha is perfect for festivals! During Diwali, I love to present them in beautiful gift boxes. For Eid, they’re a welcome addition to the festive spread.

Serving Suggestions

Badusha is best enjoyed with a cup of hot chai or a glass of cold milk. It’s also lovely served alongside other Indian sweets.

Storage Instructions

Store badusha in an airtight container at room temperature for up to 3 days. They tend to get softer over time, so enjoy them fresh!

FAQs

What is Dalda/Vanaspati and can it be substituted?

Dalda/Vanaspati is a vegetable fat commonly used in Indian cooking. It gives Badusha its unique texture. While you can substitute it with shortening, the texture won’t be quite the same.

What is the purpose of adding milk while making the sugar syrup?

Adding milk helps to clarify the sugar syrup by removing any impurities, resulting in a clear and beautiful syrup.

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

Take a small amount of syrup between your thumb and forefinger. If it forms a single, sticky string when you open your fingers, it’s ready!

What is edible camphor and where can I find it? Is it essential?

Edible camphor (Pachai Karpram) adds a unique aroma and flavor. You can find it in Indian grocery stores. It’s not essential, but it does add an authentic touch. If you can’t find it, you can omit it.

How can I prevent the badushas from becoming soggy?

Make sure the sugar syrup isn’t too hot when you soak the badushas. Also, don’t soak them for too long.

Can I make badusha dough ahead of time?

Yes, you can! Make the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and frying.