Baadusha

Baadusha is a traditional South Indian sweet often prepared during festivals and special occasions. These soft, mildly flavored deep-fried pastries are soaked in sugar syrup, resulting in a melt-in-the-mouth delicacy with a gentle sweetness.

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 cup ghee (clarified butter), melted
• 1/2 cup yogurt (plain curd)
• 1/4 teaspoon baking soda
• A pinch of salt

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• A few saffron strands (optional)
• 1/2 teaspoon cardamom powder

For Frying:

• Ghee or oil for deep frying

Method

1. Prepare the Dough

   • In a large mixing bowl, combine all-purpose flour, melted ghee, yogurt, baking soda, and a pinch of salt.
   • Mix the ingredients gently until they come together to form a smooth, soft dough.
   • Adjust the texture if needed — add a little more yogurt if too dry, or a bit of flour if too sticky.
   • Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten.

2. Make the Sugar Syrup

   • In a saucepan, combine sugar and water.
   • Bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
   • Add saffron strands (optional) and cardamom powder for aroma and flavor.
   • Simmer for a few more minutes until the syrup slightly thickens — it should reach one-string consistency.
   • Turn off the heat and keep the syrup warm for soaking.

3. Shape the Baadusha

   • Divide the rested dough into small, equal portions.
   • Roll each portion into a smooth ball, then flatten slightly into a disc or patty shape.
   • Use your thumb to make a small dent or impression in the center — this helps in even frying.

4. Fry the Baadusha

   • Heat ghee or oil in a deep frying pan over medium-low heat.
   • Once the oil is moderately hot, gently slide in a few flattened dough discs at a time.
   • Fry slowly on low to medium flame, turning occasionally to ensure even cooking and color.
   • Continue frying until the Baadusha turns golden brown and crisp on both sides.
   • Remove with a slotted spoon and drain excess oil on paper towels.

5. Soak in Sugar Syrup

   • While the Baadusha is still warm, immerse it in the warm sugar syrup.
   • Ensure each piece is evenly coated. Soak for 2–3 minutes so it absorbs the syrup slightly.
   • Remove from the syrup and place on a plate to cool.
   • Repeat the process for the remaining batches.

6. Finish and Serve

   • Allow the Baadusha to cool completely before serving — they will absorb the syrup and develop a soft, flaky texture.
   • Garnish with chopped nuts like almonds, pistachios, or cashews if desired.
   • Serve at room temperature and enjoy with tea or as a festive sweet treat.

Serving Suggestion

• Serve Baadusha as part of a festive platter with laddu, mysore pak, or jangiri.
• Store in an airtight container at room temperature for up to 3–4 days.
• Tastes best when served slightly warm with a drizzle of extra syrup or a touch of ghee.