Badusha, also known as "Bakarwadi" in some parts of the country, is one of the oldest Indian sweets originating from South Indian origins, particularly Tamil Nadu and Karnataka. The sweetness, along with a wonderful texture, makes this treat popular during festivals and other celebrations. Try this delicious badusha recipe. Badusha, a sweet pastry, must be prepared in two stages of dough preparation. Dough primarily consists of maida, that is, all-purpose flour mixed with ghee, a pinch of baking powder, and a dash of salt. The dough is kneaded until it is very smooth and pliable. The most important aspect, however, is to use an abundance of ghee, allowing the sweet to have a flaky texture. The rested dough is rolled out and cut into small circles. Here's an easy recipe of badusha for you to try. The actual magic seems to be in the filling, which combines khoya, sugar, cardamom, and sometimes nuts or saffron, although not particularly common. This is then put at the centre of every dough circle, folded over, and then shaped into a traditional spiral or ring form. Fried till golden brown, crispy on the exterior, and subsequently soaked in a warm sugar syrup so that these badushas absorb sweetness without losing flakiness. Thus, you get sweet lovelies with crispy exteriors and rich, moist interiors. About badusha is mainly known as a festive delicacy and, hence, is synonymous with a celebrative dimension in the Indian context. Its texture and flavours suit both children and adults so it has a guaranteed position in the Indian culinary heritage.

• 11/2 cup flour
• 1/4 cup butter
• 2 tbsp oil
• 2 tbsp curd
• 1 tsp cardamom
• 2 cup sugar
• Oil
• 3 tbsp pistachio

• Badusha, also known as "Balushahi," is one of India's favourite Indian sweets that fascinates the senses with its fragile texture and rich flavour.
• This is an indulgent treat through its crisp outer layer and soft texture on the inside that melts while being eaten. It is enjoyed when there are festivals or special occasions at your end.
• Making Badusha includes making a dough that is rich and flavourful and then deep-frying it until crispy golden, and then soaking it in a sweet, fragrant sugar syrup. Let's get down to the step-by-step process of preparing this lovely sweet dish.
• First, let's begin with your ingredients. You would require 11/2 cups of all-purpose flour to form the dough base.
• In the bowl, mix the flour with ¼ cup of unsalted butter, ensuring that the butter should be soft so it mixes all the easily.
• It is the butter content that also provides richness to the Badusha and contributes to the flaky texture. Add 2 Tbsp of oil and 2 Tbsp of curd or yoghurt to it. Oil will provide moisture, and curd will add a little tartness that would balance the sweetness of the syrup that the badusha is going to get coated in.
• For levelling the dough, 1/2 Tsp of baking soda is added. It gives a slight sweetness by adding two teaspoons of sugar to it. Mix all these together well, which creates a crumbly mixture.
• Gradually add water and knead until you get a soft dough.
• The dough shouldn't be too stiff or too moist. Consistency is the key to the perfect Badusha; rest your dough with a wet cloth for about 20 to 30 minutes. This resting time allows the gluten to relax and then further results in a flakier product when fried.
• While the dough rests, set the sugar syrup. In a saucepan, combine 2 cups of sugar and 1 cup of water.
• Let the syrup boil on medium heat, stirring until the sugar dissolves completely. As soon as it dissolves, allow it to boil gently. Add 1 teaspoon of ground cardamom to the syrup; it gives an aromatic flavour and fragrance to the overall palate.
• Allow the syrup to simmer for almost 5-7 minutes, then remove from heat. Let it cool a bit; the syrup needs to be warm when you submerge the fried Badusha in it.
• Once the resting time is over, you can begin to shape your Badusha. Gather one small piece of dough and shape it into a ball about the size of a golf ball.
• With your palms together, press the dough gently flat to form a disc shape. With your thumb, create a slight indentation in the centre; not only does this add a touch of beauty, but it also means that the syrup can be allowed to seep into the sweet later on. You should do this to all your dough.
• Heat oil in a deep frying pan over medium heat. Test if the oil is hot enough: If a small piece of dough dropped into it sizzles and rises to the surface, it's ready. Slide in the shaped Badusha a few at a time into the hot oil. They must not be overcrowded in the pan.
• Fry on low to medium heat, turning occasionally, till golden brown and puffed up. To obtain the desired texture, one needs to have uniform heat consistency; therefore, one will not burn the Badusha, as it would distribute heat evenly inside.
• Drain the Badusha from the oil and put them on a plate covered with paper towels, so the excess oil will absorb. Once warm, one has to dip each into the prepared sugar syrup and let them drink some for a few minutes.
• To top it all, sprinkle three tablespoons of chopped pistachios on the Badusha to add some colour and crunch.
• The nuts make it look better in addition to the wonderful flavour it puts in the dish.