Five Easy South Indian Diwali Recipes

In another kadhai prepare the sugar syrup by heating the sugar and the water, till the sugar melts. Bring the syrup to a boil.

To test if the syrup is done, take a drop between your thumb and forefinger. If you open your fingers, a single strand should be formed by the syrup.

Once the syrup is done, turn the flame to low.

Now, add the sieved gram flour to the sugar syrup in batches as you keep stirring and mixing it alongside. This will ensure there are no lumps in the mix

Now take a ladleful of the ghee-oil that is simmering and add it to the besan-sugar syrup mixture. Keep stirring continuously as you add the ghee so that the ghee is absorbed by the mixture.

Keep adding the ghee in batches while continuously stirring and mixing. You will notice the mixture starts to leave the sides in the pan

Transfer this mix to another deep bottomed tray mould for shaping the Mysore Pak

Let it stand for about half an hour to an hour.

Cut the Mysore Pak into rectangular shapes and take them out by gently overturning on to a plate.

Relish your Mysore Pak!

Badusha / Balushahi

Interestingly, Badusha in South India, is Balushahi in Northern India. It is a plain flour-based disc-shaped sweet, dipped in sugar syrup. The sweet preparation is popular during Diwali and other festive occasions in India. My guess is that this was probably, at one point, the King of all sweets – and hence called Badshah (that became Badusha in Southern lingo).  I would say the Badshah tag fits this sweet dish perfectly well because its crumbly, tasty and delicious. Personally for me, this sweet reminds me of my childhood Diwali days. Unfailingly, Amma used to make this sweet on all Diwali days. The taste of this sweet followed by some savory items used to be such a delightful contrast. Here is the recipe for Badusha or Balushahi

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