BADUSHAH - Easy Sweet recipe for Deepavali/ Diwali I Learn how to make Badushah/ Balushahi
The term Badshah, means Emperor/ King and the term Shah is inherited from the Persian word Padishah ( wiki) These terms were actually in use during the Mughal rule to address the kings. That said, Badushah (Balushahi) is said to be a sweet preparation inspired by the Mughal cuisine during their rule and is popular in South India.
Most of the sweet stalls in Southern India cater this flaky, melt in mouth delicacy and is a frequenter in Indian wedding feasts. The original recipe is a flat, round shaped disc, cooked in oil and dunked in sugar syrup with a snowy sugar bloom on top and with flaky layers in the interior. The swirl shape you see here in the pictures below is actually inspired by another sweet, Suryakala.
But, Suryakala has a khoa and nut filling in the center.
Preparation time:10 mins
Resting time:15 min
Cooking time: 20 min
Cuisine: Indian/ Mughal
|Amount Per Serving|
|% Daily Value *|
|Total Fat 16 g||25 %|
|Saturated Fat 3 g||14 %|
|Monounsaturated Fat 10 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 4 g|
|Cholesterol 6 mg||2 %|
|Sodium 114 mg||5 %|
|Potassium 1 mg||0 %|
|Total Carbohydrate 27 g||9 %|
|Dietary Fiber 0 g||1 %|
|Sugars 20 g|
|Protein 1 g||2 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
For the dough
- 2 cups Plain flour or Self raising flour
- 1/4 cup softened butter or Vanaspathi/ hydrogenated fat ( if you prefer) -- for tenderness
- 1 tbsp yoghurt
- 1/2 tsp cooking soda ( 1/4 tsp if using Self raising flour)
- Oil for cooking + 1 tbsp ghee
- 2 cups granulated sugar
- Water enough to just submerge the sugar
- Rose extract/ Cardamom powder/ Saffron strands for flavour
- 1 tbsp lemon juice ( if you do not prefer the sugar bloom coating)
- Melt the butter in microwave safe large bowl. Let it just be warm and not too hot.
- Add cooking soda and yogurt. Mix well to cream it. To this, add flour in parts and keep mixing until the whole lot gets incorporated and comes together into a smooth dough.
- Knead gently. Do not put too much pressure like you would for Chapathi dough. This may not result in flaky layers.
- Once it becomes supple, rest it for 15 -20 min.
- Meanwhile, prepare the sugar syrup. Cook sugar and water until it reaches single stringed consistency. Switch off and remove it from the hot burner. Squeeze in lemon juice ( if using) and flavouring of choice at this point.
- Once the dough has rested, pinch small portions and roll quickly yet gently, flatten in between your palms and make a dent in the center or swirl the edges and fold it inwards to make patterns. Repeat and line all of them in a plate.
- Heat oil plus ghee in a thick Kadai and keep the flame very low. When the oil is hot, add the rolled Badushah's 3-4 at a time (depending on the size of your Kadai). Cook until it turns a deep golden all around.
- Drain and transfer into the sugar syrup and continue with the next batch.
- Transfer the soaked Badushas to another tray or plate when the next batch is ready for soaking. The warmth in the syrup and the cooking time of following batches will be sufficient for the sugar syrup to seep in.
- Cool completely and transfer to an airtight container.
- Serve as it is or I would suggest you to warm it for 12-15 seconds in the microwave for that "Straight from the stove" feel.