Badusha

Indian cuisine has no dearth of complexities, twists and challenges in each of its recipes. Either it is a spectrum of ingredients with demands to meet the right amount of combinations or it is few ingredients with the task finding itself at the stove.

Badhusha, also known as Balushahi, is made with Maida, sugar and ghee. Baluki is a ball of wheat and Shahi means royal. Hence, the name balushahi arrived. It is also known as Indian doughnut. If you think that it is child’s play, think again. Fry dough in one pan, prepare sugar syrup in high string consistency.

Drop the cooked dough in the crystallized syrup. Switch of the heat of the syrup and take care that it is not caramelized. Maintaining balance between the badhusha and syrup is the mantra here. Besides that, only few spoons of water is used while kneading the dough. It is a thin line between extra moisture and extra dryness (resulting in cracks) on either side. More layers in the dough add to its juiciness.

Badhusha has evolved a lot with times, with ingredients creatively replaced. It is also made using jaggery, wheat and other nutritious flour.

The delight which makes Hyderabad proud, is one of the most fast moving sweets in most shops. The shelf life of badhusha is three to four weeks without refrigeration. It is one of the important sweets that’s a must in any Diwali assorted sweet box meant for distribution among friends and relatives.

Indulge in badhusha bought from Opportunity Infinity online store, which is rich in juicy sugar syrup and tossed with kesar and badam. Buy badusha in 250 grams, 500 grams and 1 kg quantities priced at rupees 480 per kilogram. The glazed doughnut is made by expert chefs, with the juicy layers and choicest ingredients.