SEATTLE — Badhusha Donut Holes from "The Effortless Baker":
My inspiration for creating these baked donut holes came from my dad's love for the Indian sweet, badhusha.
I set out to capture the essence of this dessert and translate it into a modern, baked treat that everyone could easily make at home. These donut holes perfectly blend classic Indian flavors with a contemporary twist.
While traditional badhusha is deep-fried and soaked in sugar syrup, this recipe provides all the deliciousness without the frying. The combination of flour, baking powder and yogurt yields a light, fluffy texture that truly captures the essence of the iconic Indian dessert. The warm and fragrant spices of cardamom and saffron pair beautifully with the sweetness of the sugar syrup glaze. These donut holes are a perfect treat for satisfying your sweet tooth any time of day, and they are sure to become a new favorite.
Badhusha Donut Holes
• Makes 20 donut holes
Ingredients:
- 1 tbsp (15 ml) vegetable oil, for greasing the pan
- ¼ cup (52 g) ghee
- 1½ cups (188 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ cup (50 g) granulated sugar
- ¼ tsp salt
- ¼ cup (60 ml) plain nonfat or low fat yogurt, at room temperature
- ¾ cup (180 ml) water
Saffron Sugar Syrup
- ½ cup (120 ml) water
- 1 cup (200 g) granulated sugar
- ½ tsp lemon juice
- ½ tsp saffron
- 1 tsp cardamom powder
Directions:
- Prepare to bake: Preheat the oven to 325°F (165°C) with a rack in the middle. Grease the donut hole pans with oil using a silicone pastry brush and set them aside. Place the ghee in a medium, microwave-safe bowl and microwave for 30 to 60 seconds, until it is completely melted. Set it aside to cool completely.
- Mix the ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt until they are thoroughly combined. Create a well in the center of the dry ingredients and pour in the melted ghee, yogurt and water. Gently mix the ingredients to form a batter with a consistency similar to that of pancake batter.
- Bake the donut holes: Gently spoon or pipe about 1 tablespoon (15 ml) of the prepared batter into the greased donut pan and bake for 35 to 45 minutes, or until they are pale golden brown or a cake skewer or toothpick inserted into the center comes out clean. Take care not to overbake the donuts. Once baked, remove the pan from the oven and let the donuts cool in the pan for 1 minute before transferring them to a cooling rack to cool completely.
- Make the saffron syrup and dip the donut holes. Combine the water, sugar, lemon juice, saffron and cardamom in a 4-cup (960-ml) microwave-safe measuring cup. Whisk the mixture until everything is combined, then microwave for 3 to 4 minutes, until the temperature in the instant-read thermometer reaches 200°F (93°C) or until the sugar is dissolved completely. Once the syrup is ready, dip each donut hole in the hot sugar syrup and place it on a serving plate. Spoon any leftover syrup over the donut holes.
- Leftovers can be stored in an airtight container for up to 2 days
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.