Saturday, 21 May 2016

Makhan Bada Sweet - How to make Makhan Vada recipe in hindi - Balushahi Recipe


Makhan Bada Sweet or Balushahi Recipe is my dad's favorite sweet and is one of the easiest Diwali sweet recipes. Today we will learn how to make Makhan Vada recipe in hindi also called Badusha or Badushah in telugu and tamil languages, Khurmi, Muni Pendawala in other north indian languages. Since Makhan (Butter) is used in its preparation its called as Makhan Bada (Vada).

Makhan Bada Sweet

For beginners making
Balushahi perfectly is a really difficult task.
Obtaining flaky texture inside each balushahi, frying them on a low flame and waiting patiently for them to get cooked properly and making sugar syrup in the right consistency are the 3 key points to be noted while making Badushas. I made them for the very first time and was successful. I learnt all those techniques correctly and followed them properly. I was so happy with their taste and texture. My hubby loved them a lot, he asked me to pack them in his lunch box so that he can serve to his colleagues and get appreciations for me.


Other festival sweet recipes, 
 
How to make Boondi Ladoo at home 
Raagi Laddu - Finger Millet Ladoos
Karjikai Recipe - Kobbari Kajjikayalu Recipe 
Ariselu Andhra special Sweet - Adhirasam in tamil
 

Ingredients for Makhan Bada Sweet  - Balushahi Recipe

(Makes 20 pieces)

1. All purpose flour (Maida) - 2 n 1/2 cups
2. Baking soda - 1/4 tsp
3. Ghee / Butter - 1/4 cup
4. Curd - 1/2 cup
5. Oil - For deep frying

Ingredients for Sugar Syrup:


1. Sugar - 1 n 1/2 cups
2. Water - 3/4 cup i.e. half of the sugar
3. Lime Juice - 1/4 tsp

Kneading dough:


1. In a bowl, take maida, add baking soda and ghee
2. Mix nicely, maida comes to a crumbled texture
3. Now add curd and mix nicely
4. Don't add water to knead, use only curd
5. The dough would be rough and not smooth like chapathi dough
6. Cover the dough and allow it to rest for 20 minutes


How to make Makhan Vada recipe in hindi

Making Sugar Syrup:


1. Heat a pan, add sugar and water
2. In medium flame keep stirring the sugar solution
3. When the sugar syrup boils up initially you will find bigger bubbles
4. As sugar solution thickens bubbles become smaller and whiter in colour
5. Now check the consistency of the sugar syrup
6. One string consistency is enough just like for gulab jamun
7. When one string consistency is obtained switch off the flame and allow the sugar syrup to cool down
8. Add lime juice to the sugar syrup and stir once


Must read easy sweet recipes,

Regi Pandu Chikki - Regipallu - Jujubes Recipe
Mango Burfi or Halwa - Mango fruit fudge 
Carrot Halwa - Gajar ka Halwa 
How to make delicious Walnut Rolls


Procedure:

How to make Makhan Bada recipe

1. Heat oil for deep frying badushas in a thick bottomed pan
2. Heat oil on a low flame, because for frying them oil should be lightly hot
3. Unlike puris and pakodas, oil should be mildly hot for badushahs just like for kachoris
4. Now pinch some dough i.e. a lemon sized ball and press it flat, make a small dent in middle
5. The lemon sized ball should be rolled roughly to form rough edges
6. The ball and the edges should not be kneaded much, i.e. they should not be smooth this is the trick for making balushahis
7. If the edges are rough then while frying oil reaches deep into it and forms layers i.e. the flaky texture is obtained inside each piece
8. Make such badushas and fry in oil
9. When you drop a small mustard seed sized dough in oil then the dough should not float on top of oil


How to make Makhan Bada recipe or Makkhan Vada

10. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the top
11. This is the proper heating point of oil
12. Now drop in few badushas into the oil and fry till they become golden brown
13. It takes almost 10 to 12 minutes for them to get fried
14. They double in size while getting fried in oil
15. Keep rotating it upside down to fry them evenly
16. Once they double their size and golden brown colour is obtained, take them out from oil and put them into the sugar solution
17. Likewise make all, they absorb the sugar syrup within 5 minutes, take care sugar syrup should be warm enough while adding them

18. Take them out and cool them completely, you can store them in an air tight container, they stay fine for 10 days
19. Crispy from outside and soft and juicy from inside yummy and mesmerizing Balushahi's are ready to relish their yummines.


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Tips to follow while making Makhan Vada recipe  

1. While kneading dough, ghee should be mixed first and then only curd, otherwise ghee doesn't get mixed properly in the maida
2. Don't add water to knead, use only curd this tastes better, water reduces the taste
3. The dough would be rough and not smooth like chapathi dough

4. Oil for frying badusha should be mildly hot, otherwise they doesn't get cooked properly from inside
5. Correct heating point of the oil is, When you drop a small mustard seed sized dough in oil, the dough should not float on top of oil
6. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the top

7. Badushas should be rolled roughly, don't knead too much, the rough outer edges allows oil to enter inside and helps to get cooked properly and this is how a nice flaky texture is formed inside each piece
8. Take care sugar syrup should be warm enough while adding them

9. In Makhan Bada (Vada) or Balushahi recipe no flavors are added such as cardamom powder, rose essence, saffron etc, just plain sugar syrup is enough.

Khurmi - Balushahi recipe