Now days I am not making any Indian sweets as my hubby is diabetic. Among my kids, my daughter like to taste some while my son is not at all interested in it as it has no chocolate in it. Badusha is famous Indian sweet made during Diwali” festival of lights” This year we are not celebrating Diwali as I lost my father- in-law. Badusha was on my list of sweets to try, and I decided to try it out yesterday. It is called Badusha in South India and Balusahahi in Northern part of India.
As with most Indian sweets this one also has no exact format and everybody makes their own version. When I watched the bakery guys making this sweet, they used only oil; I know ghee is expensive to make a profit. Then there are the home cooks who only use the butter. Then there is one with ghee, some with oil and some with yogurt. If you ask me what is your version? My answer will be I used butter and yogurt, keeping in line with puff pastry.
I also don’t like it naming as Indian donut, sorry this one is not soft as donuts and it doesn’t have the shape of donuts. Uzhunu vada or Medu vada has a donut like shape. This one is soft but not soft as donuts.When sugar dries, it leaves a shining outer cover on the top. I like to serve crushed toasted salted pistachios.
This is really a simple sweet to make. First you need to make dough and then set aside for rest, and in that time makes sugar syrup. Then heat oil and fry the badusha and while warm soak them into the sugar syrup so that sugar can sweep inside the badusha. I made only a small quantity of about 10. If you follow few steps correctly you can make perfect Badusha. While growing up I had it only from bakeries as my mom did not make it at home. I prefer to make a simple version without much add on’s. Give it a try and you will like it.