Badusha | Balushahi | Sweet Buttermilk Doughnuts & Happy Diwali !!

          Wishing all friends and readers a very Happy & Safe Diwali !!! 

 As kids we always celebrated Diwali with our friends during our stay in the northern states of India.I still remember uncles(dad's friends),our friends coming home with sweets and after Diwali,the refrigerator always had a overflowing stack of sweets to cool and the stock usually lasts for about 15 -20 post Diwali days.We used to persuade dad to buy crackers too and I really miss those fun days now.Anyways,today's sweet is yet another challenging experiment.When I say challenging,I mean a risky one to me because I still remember mom's first experiment to make this sweet was a flop,turned out hard and then she didn't give up.She again noted it down from our neighbour aunty and tried again,the second time she succeeded too.But when I asked her the recipe now,she hardly remembers the exact quantities though she mentioned to me the ingredients.But badusha(Balushahi) goes strictly by the recipe as a slight change in the steps turns it a solid mass and that's how I landed up watching vah chef's video.The video was very much helpful but I was a bit apprehensive about the outcome as this was my first try.And when I remember mom's first attempt;it makes me even more tense.But I finally thought to give it a try with a small batch and am happy with the outcomes,turned out really delicious.Please go through the whole recipe including notes if you plan to make it.Enjoy the virtual treat and Happy Diwali again !!

Adapted :vahchef's video
Ingredients
all purpose flour 1 cup (125 g)
unsalted butter softened /ghee 2tbsp or 1/4 cup melted (25g)
curd /yogurt 1/4 cup
baking powder 1/8 tsp
baking soda a good pinch

for sugar syrup
sugar 3/4 cup-1 cup
water 1/2 cup
lemon juice 1 tsp
cardamom powder a pinch

Method

• Sift the flour with baking powder and baking soda twice to get it nicely incorporated.
• Add the butter,curd and form a crumbly mixture with hands.Don't knead the dough smooth,instead just bring it together,flaky and leave to rest for 15- 20 mins.

• In the mean time,add sugar in a pan and add water.Bring to boil and let the syrup thicken to 1 string consistency.To check one string consistency, take a small amount of sugar in between your thumb and index finger.Press the fingers and release ,if you find a string formed then its one string consistency.Put off flame and add lemon juice & cardamom powder.Leave aside.
• After 20 mins,knead the dough once so that the dough comes together with moisture after resting.Don't knead the dough too much else you may not get the flaky consistency and may not puff well.
• Make 5-6 lemon size balls.The roundels may not be smooth and may be rough,that is the right texture that we want.Either make a dent in the center or pinch the sides and fold it inwards to get the edges neat.Keep aside on a plate and repeat for all balls.Keep this covered.
• Heat oil in a pan and when its hot.Add a small pinch of dough to check if its hot enough.(The oil shouldn't be dull hot or smoky hot.)
• Slide the badusha in hot oil and keep the flame  on low medium.Fry both sides by turning.You may find the badusha rises and floats on top once its nicely puffed up.Turn both sides evenly for 5-6 mins,and then increase the heat to get it browned by the end.
• Drain on paper towel.And then slide the fried badusha in the hot sugar syrup. wait for 10-15 mins until the sugar is well soaked.
• Serve & enjoy !!!

Servings~ 5 badusha

NOTES
* Don't refrigerate the left overs.Stays good outside for 2-3 days.
* Using butter/ghee is important as that adds to the flaky texture.
* Don't add any water to make the dough smooth.
* You can even add 2 strands of saffron when making sugar syrup.
* Keep the flame on low medium and take time to fry,else the inside may not get cooked properly.

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