Authentic South Indian Badhusha Recipe: Soft, Flaky, & Easy
30 minutes
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About Authentic South Indian Badhusha Recipe: Soft, Flaky, & Easy
Badhusha, a beloved South Indian sweet, holds a special place in my heart, bringing back cherished childhood memories. Many find making perfect Badhusha challenging, but thanks to my friend Chitra Sendhil's foolproof recipe, this classic treat is now within everyone's reach!This recipe yields soft, flaky Badhusha that's incredibly rewarding to make. My family devoured a small batch in minutes, proving its irresistible appeal. Even if you're a beginner, this simple guide will empower you to create this delightful dessert.Get ready to impress your loved ones with homemade Badhusha – a delicious taste of South India!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Dough
- 1 cup All-Purpose Flour also known as maida, maida
- 1/4 cup Butter melted, room temperature
- 1 tbsp Yogurt also known as curd
- 1/4 tsp Baking Soda
- 1/2 cup Water more may be needed, add gradually
- 1/2 tsp Salt
For Frying
- 2 cup Vegetable Oil or any neutral oil suitable for frying
For the Syrup
- 1 cup Sugar granulated
- 1/2 cup Water
- 1/2 tsp Lemon Juice to prevent crystallization
For Garnishing
- 10 Pistachios shelled and finely chopped
Instructions
Prepare the Pistachios
- Soak pistachios in warm water for 20 minutes. Drain, peel, and finely chop.
Make the Dough
- In a bowl, combine melted butter, baking soda, and yogurt. Mix until creamy.
- Add all-purpose flour and salt. Mix well with your hands until it resembles bread crumbs.
- Gradually add water, kneading gently to form a soft dough. Add water only as needed.
- Let the dough rest for 30 minutes to soften.
Make the Sugar Syrup
- In a saucepan, combine sugar and water over medium heat. Stir occasionally until a one-string consistency is reached (syrup coats the back of a spoon).
- Stir in lemon juice to prevent crystallization. Remove from heat.
Shape and Fry the Badhusha
- Divide the dough into small balls. Flatten each ball, pierce a hole in the center, roll into a ball, repeat this process 3 times.
- Heat oil in a kadai (wok) over medium-low heat. Gently fry the flattened Badhusha until golden brown, turning to ensure even cooking. Be careful not to burn them. Medium-low heat is essential for even cooking.
Soak in Syrup and Garnish
- Gently drop the fried Badhusha into the sugar syrup. Let them soak for 5 minutes, turning halfway through. Remove and place on a plate to cool.
- Garnish with chopped pistachios.
Recipe Notes
Expert Tips for Perfect Badhusha
- Use good quality butter and fresh yogurt for the best flavor and texture.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning.
- The key to soft Badhusha is to not overcook them. Fry until golden brown, but not dark.
- Adjust the sugar syrup's consistency according to your preference. A thicker syrup will result in a sweeter, more saturated Badhusha.
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Recipe Nutrition
Calories: 676kcalCarbohydrates: 62gProtein: 16gFat: 44gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gCholesterol: 1mgSodium: 326mgFiber: 8gSugar: 34g
Madraasi Deepa
Articles: 146
5 Comments
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Absolutely mouthwatering! Great share.
Thanks for the inspiration! Looks tasty.
Looks so incredible! Thank you for sharing.
Absolutely delicious! Thanks for sharing.
I’m excited to make this at home!