Wednesday, April 27, 2011

Butter Badushas

Iam trying badushas for the first time, and glad that it turned out well and crunchy, Do try it once , iam sure you will just love the taste.
Maida/All purpose flour - 1 & 1/2 cups
Butter+Oil - 1/4 + 1/8 Cup
Sugar - 1/2 Tsp
Curd - 1 & 1/2 Tsp
Cooking soda/Sodium-bi-carbonate - 2 Pinches
Water - 1/4 cup (Approx)
Oil - for deep frying
For Syrup:
Sugar - 1/2 Cup
Water - Just enough to immerse sugar
Elachi/Elakkai Powder - 2 Pinches
Saffron - a pinch (optional)
Lemon juice - 1/2 Tsp
Melt butter and add oil, sugar,curd, cooking soda to it. Mix well to make it crumbly. Then add water to it and knead it to a soft dough. Please be careful in adding water for me it was 1/4 a cup, adjust accordingly. Knead for about 10 mnts so that it becomes a soft dough without any lumps. Then make small balls out of the dough. Now take a ball and pinch the edges and fold it inwards, to make the rims decoratively. Repeat the process and finish everything and keep it covered.
Mean while add sugar to a pan, just add water just to immerse it, and boil till one string consistency (i.e if you pour in water , it should not get dissolved, it should lay a fine thread) add elachi powder, saffron to it, and lastly lemon juice.
Heat oil just enough, i.e if you put a pinch of batter, it should raise immedietly. dont let the oil fume at any point. Add some five badushas carefully in oil. Remove from fire, let the badushas get cooked in the preheated oil, at one point the badushas will start floating in the oil, at that time, keep the pan in fire, and cook the badushas in medium heat, until it turns golden brown, while taking out from oil, keep the flame in high and cook for say one or 2 mnts, so that the crust will become golden brown and drain in it in a paper towels, and add immedietly in hot sugar syrup to cover the badushas. Leave for a minute and drain the badushas to a greased surface. After it cools down, the sugar syrup would have turned non-sticky. Transfer to a clean air tight container.
Enjoy the super crunchy badushas, it tastes even better the next day :-)
Notes :
  • If you reduce the quantity of oil / butter, then there will be a drastic change in the texture of badushas too, it will be hard, and not crunchy, you wont get the layers inside too.
  • Badushas will be nice after cooling down, i found, after a day it tastes even better.
  • Adding lemon juice will prevent crystallization of sugar syrup.
  • Dont hurry up while frying badushas, please do as mentioned, otherwise the texture gets affected too.
  • Consume within a week, donot refrigerate.
  • You can simply make the shape like doughnuts (mini).


  1. Looks yummy Krupa, I like your caption/title very much. I assume this re-frying is for the crunchiness, if fried once it is going to be soft like doughnuts, right ? it is the favorite of Mouli and I had been wanting to make this for a lllong time (almost 10 years to be precise ;-)). will try and make it and let you know.

  2. Thanks revathi, indeed it was yummy and crunchy. Yes double frying keeps badhushas crunchy after it cools down. Do try and lemme know :)