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Browse More South Indian Sweet Recipes:
- Badushaah
- Ada
- Adhirasam
- Badam Halwa
- Acchappam
- Bellam Garelu
- Bellam Pasham
- Boorelu
- Coconut Burfi
- Coconut Laddu
- Dharwad Pedha
- Doodh Pedha
- Double Ka Meetha
- Ethakka Appam
- Gavvalu
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- Kakinada Khaja
- Karjikai
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- Ksheera Kesari
- Kubani Ka Meetha
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- Mysore Pak
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- Palathalikalu
- Pal Kozhukkatai
- Parippu Prathaman
- Peni
- Poornalu
- Pootharekulu
- Sarkarapuratty
- Sheer Korma
- Sunnundalu
- Unniyappam
Badushaah
Brief Description
Badushaah is a most popular sweet dish of south Indian which is made of flour and sugar. It is generally prepared at the occasion of Diwali. Now let’s see how Badushaah can be prepared easily by using these steps.
Time required to prepare 10-15 minutes Time required to cook 45-60 minutes Serves 8 to 10 Ingredients For Badushaah
- 1 and 1/2 cups : Maida
- 1/4 cup : Butter(at room temperature)
- 1.5 tbsp : Oil
- 2 tbsp : Curd
- 1/2 tsp : Cooking Soda
- 1 tsp : Sugar -
- 1/4 cup (+ or - adjust accordingly) : Water -
- for deep frying : Oil
For the sugar syrup:
- 1/2 cup : Sugar
- 3/4 cup : Water
- a generous pinch : Elachi powder
- 2 strands : Saffron
- 3/4 tsp : Lemon Juice
How to make Badushaah
- Take butter and melt it. Take a mixing bowl and add curd, oil, melted butter, sugar, cooking soda in it and mix it well. Now add maida in it and mix it well.
- When it is mixed well, it will look similar to bread crumbs.
- Now add enough water to make soft dough.
- For about 10 mins. Knead it again.
- Make small size balls with the dough and set it aside.
- Leave it for about 10 mins.
- Now make the shape of badushaah. Take the balls and press it in the middle with your hands so that decorative shape of badushaah is formed. When you make the shape of badushaah make sure that it should be smooth.
- Make sure Badushaah should not have cracks because when it is fried in oil then the crack may become big or it may even break.
- Take a pan and prepare sugar syrup by adding sugar and water in it. When the sugar syrups reaches the single string consistency level then add elachi powder, lemon juice and saffron strands in it and then set it aside.
- You can fry the Badushaah while making the sugar syrup.
- Use this method to fry the Badushaah. Take a kadai and heat oil in it. Now take a little batter and drop it into the oil to ensure that the oil is hot. If the batter rises quickly to the surface then add the badusha in it and turn off the stove. Allow the badushaah to cook in preheated oil. As soon as the bubble disappears and shh sounds leaves, turn on the stove. Allow it to fry on low flame until it becomes golden brown in colour. Repeat the same with rest of the Badushaah
- Drain in paper towel and then pour it into the sugar syrup.
- Completely immerse it on both sides and leave it for two minutes. Now take it out into the tray with silver foil/butter paper.
- When sugar syrup becomes non sticky then you can serve it or store it.
- When it is left for about 2-3 hours then it becomes very delicious as sugar syrup gets well coated inside.
- Make at least 8 -10 Badushaah
Some Useful Tips
- Fry the Badushaah on a low flame. If it is fried on high flame then the colour of Badushaah will quickly change to golden brown and it will remain uncooked from inside.
- Take a little batter and drop it into the oil to ensure that the oil is hot. If the batter rises quickly to the surface then add the badusha in it.
Other similar Recipes
- Jalebi
- Buttery Badushah delight
- Imarti