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Nov 08

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3 Badusha/ Balushahi Recipes- Diwali Special Dessert Recipe

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Three interesting Balushahi varieties. Make these juicy Balushahi this Diwali and enjoy. Happy Diwali :)Badusha

 Makes – 20 Badusha

 Preparation time – 1 hr

 Resting time – 1 hr
Ingredients

 

Process:

For traditional Badusha:

  • In a wide bowl,sift all purpose flour, baking powder, baking soda together.
  • Make a well in the center and add curd, melted ghee.
  • Combine flour with wet ingredients till the mixture resembles bread crumb texture.
  • Add enough water gradually and make a soft dough.
  • Grease the dough with few drops of ghee and cover to rest for 1 hr.
  • Just before 10 mins of leftover resting time, start making sugar syrup.
  • Into a sauce pan, add sugar, water and bring to a boil.
  • Add lemon juice, saffron strands and cook till one string consistency stage.
  • Keep it aside.
  • Divide the Badusha dough into 20 even sized balls and make a slight depression on them.
  • Fry them in medium hot oil for 30 mins for then on low heat for 15 mins or until they get light golden color.
  • Take them out from oil and transfer into sugar syrup.
  • Press them slightly so they absorb the syrup, rest them in the syrup while frying the next batch.
  • Repeat the process of frying and dipping into the syrup with all the Badushas.
  • Serve them with some slices of almonds on top.
  • Traditional badusha are ready. Enjoy!

For Chocolate Badusha: 

  • Microwave chocolate, cream, butter for a min in short intervals (say 30 sec).
  • Add vanilla extract and mix well. Refrigerate the mixture so that it sets. (For 1 hr atleast)
  • Shape the mixture into 20 small balls and roll them in chopped nuts or topping of your choice.
  • Make traditional badusha.
  • Top the traditional badusha with one or more of these truffles to make Chocolate Badushas.
  • Garnish with sliced Almonds.
  • Enjoy!

For Rabri Topped Badusha:

  • Heat a medium nonstick pan and add milk, bring to a boil.
  • Reduce the heat to medium low and cook for 20 mins, moving the top cream layer that forms on top while the milk is simmering.
  • Scrap the bottom and sides of the pan every 5 mins. Do not let the mixture stick the bottom or the sides of the pan through out the cooking time.
  • Once the milk quantity is reduced to 1/4 of the original volume, add sugar, sliced almonds and cook for 2 more mins.
  • Transfer the Rabri to a bowl and cover to refrigerate for 1 hr atleast.
  • Make traditional badusha and top them with 2 Tbsp or more or rabri.
  • Garnish with sliced almonds.
  • Enjoy!

Notes:

  • Measure the ingredients carefully.
  • Do not knead the dough as you do for regular chapathi or roti dough.
  • Fry the Badusha on LOW heat only for good 15 mins.
  • Sugar syrup consistency is crucial.

 

 

 

 

 

 

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Permanent link to this article: http://www.sruthiskitchen.com/2015/11/08/3-badusha-balushahi-recipes-diwali-special-dessert-recipe/

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