Mini Badusha, also known as Balushahi, is one of my all-time favorite treats. It’s made with very simple ingredients, but getting it just right requires a little attention to detail at every step. The key to perfect Badusha is achieving that perfect dough texture. When done correctly, it should be soft on the inside and crispy on the outside. So, let's dive into the recipe!

Ingredients: yields around 30 to 35 mini Badushas

• 1 1/4 cups of maida (all-purpose flour)
• a pinch of salt,
• 1/4 teaspoon of baking powder
• 1/8 teaspoon of baking soda
• 1/4 cup - Ghee
• 1/4 cup - Curd
• Water as needed

• 1 1/4 cup - Sugar
• 1 cup - Water
• Pinches of cardamom powder
• A few strands of saffron
• Lemon juice a little bit

Preparation method: 

1. For the dough, you’ll need 1 and 1/4 cups of maida (all-purpose flour), a pinch of salt, 1/4 teaspoon of baking powder, and 1/8 teaspoon of baking soda. Make sure to mix these ingredients thoroughly to combine them well.
2. Next, add 1/4 cup of ghee to the mixture and mix it well to combine. Then, add 1/4 cup of curd (yogurt) and mix again. Gradually add a little water to form a thick, crumbly dough — not as soft as the dough for roti or chapathi, but just the right consistency. Once your dough is ready, cover it and let it rest for about 20 minutes.
3. Then, add 1/4 cup of curd (yogurt) and mix it in. Gradually add a little water to form a thick, crumbly dough — not as soft as roti or chapathi dough, but just the right consistency. Knead it gently, don’t knead it too hard. Once your dough is ready, cover it and let it rest for about 20 minutes.
4. Meanwhile, take a vessel and add 1 and 1/4 cups of sugar, 1 cup of water, a few pinches of cardamom powder, and a few strands of saffron. Bring it to a boil and cook until the sugar completely dissolves and the syrup reaches a consistency similar to liquid honey — no need to worry about thread or string consistency. Once done, turn off the flame and add a little lemon juice to prevent the syrup from crystallizing.
5. After the dough has rested for 20 minutes, don’t knead it like we do for roti or chapathi. Just give it a gentle mix once to bring it together. Now, take small, gooseberry-sized portions of dough and roll them into smooth balls. Slightly flatten each ball, then make a small impression in the center using your thumb, just like this (showing in the video). Once shaped, set them aside.
6. Now, heat oil in a frying pan. To check if it’s hot enough, drop a small pinch of the dough into the oil — if it rises immediately, the oil is ready. Reduce the flame to low, and then carefully add 3 to 4 Badushas at a time. Fry them on both sides until they turn golden brown. 
7. At this point, the Badushas should have doubled in size, which indicates that your dough is at the perfect consistency. This is how you get the light, flaky, and crispy texture we’re aiming for. Once they’re golden brown, remove the Badushas from the hot oil and gently place them into the warm sugar syrup. Let them sit for about 5 to 10 minutes, allowing the syrup to coat them evenly.
8. Allow the Badushas to sit in the syrup while you cook the next batch. Once done, remove them from the syrup and place them on a plate. While they’re still warm, garnish with chopped pistachios for an extra touch of flavor and crunch. Let the Badushas cool to room temperature. Once cooled, store them in an airtight container to keep them fresh, and they’re ready to serve! 

Notes:

• It’s important to cook the Badusha on low flame — don’t rush the process by increasing the heat. If you cook them on high flame, they may remain uncooked inside. The Badusha should turn a nice golden brown color. Just be careful not to overcook them to a darker shade of golden, as they could become too crispy and lose that perfect texture.