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Badusha as we call it in the south and balushahi in other parts of India was my favorite and it still is my favorite sweet for the festive season especially diwali. My mother never failed to make this recipe and I have kept up with her tradition and make this with festive spirits come every diwali. After years of stumblnig, I have arrived at the perfect method for making this sweet and hope you enjoy making it as well.
2 cups all purpose flour/maida
1/2 teaspoon cooking soda
1/4 teaspoon salt
1/4 cup whisked yogurt
2/3 cup oil
oil for deep frying
Ingredients for sugar syrup
2 cups sugar
1 cup water
2 tablespoons milk
nuts to top
In a large bowl sift together soda, salt and flour. Make a well in the center and add the 2/3 cup oil into the flour mixture. Using your hands/food processor/standmixer combine to make course crumbs of the flour and oil mixture. Stir in the whikes yogurt and knead to make a soft dough. Cover the dough and allow it to rest for about an hour.
After the dough has rested for an hour, divide the dough into 15 equal portions and shape them into smooth balls. While shaping take care not to press too much, so that you can make crack free balls. Using the thumb, make a small dent in the center and keep aside to rest for another 15 minutes.
While the dough is resting, heat oil in the frying pan for deep frying. (I like to use iron frying pan as they tend to maintain even heating through the frying process). Heat the oil in medium heat and allow a gradual heating process for deep frying. This process helps in even frying of the badusha/ balushahi inside out.
Start adding a few balls at a time into the oil and allow it to fry on medium heat; flip and fry on both sides until golden brown in color. It is important to fry on medium heat so it gets cooked evenly from the inside as well. You will notice that the balushahi's will start floating on to the top.
Drain and remove the fried balushahi's from the oil and repeat the same process for the remaining ball portions. Set aside the fried balushahi's until you get the sugar syrup ready.
Making the Sugar Syrup
In a heavy bottom sauce pan combine the water and sugar; heat on medium high, stirring continuously until a two-string consistency is reached. Half way through the sugar syrup process add the milk. You will notice there is a scum rises to the surface. Carefully remove this scum and discard.
Remove the syrup from heat. Soak the fried balushahis in the sugar syrup for about thirty minutes. Once 30 minutes have passed and the balushahi's have absorbed the syrup well, remove from the syrup and place on a serving plate. Garnish with nuts and allow them to rest until the sugar has hardened on the top.
TIP: Once the balushahi's have been fried I like to arrange them on a large rectangular dish and pour the sugar syrup evenly over them. I allow it to rest in this rectangular dish for about 30 minutes and then remove them from the excess syrup remains. If you have a similar dish, it helps in making the soaking process easy.