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‘Badushah’ is an Indian sweet, known by a few other names in the subcontinent. I love this sweet, one of the few that I truly enjoy eating. My daughter shares my love for badushahs too!

Last year, during the Deepavali season, I decided to prepare badushahs at home. After checking out various recipes and zeroing in on the one that seemed the easiest, I made preparations to get started.

Little dough patties kneaded with fresh yoghurt and other ingredients were neatly arranged.

So far, so good. Next, they had to be deep fried – little golden brown patties emerged, sizzling in oil.

These had to be then dunked in sugar syrup, the hot patties soaking in the sweetness.

After a while, the patties had to be removed from the syrup and placed on a tray to cool, to allow the sugar to solidify into thin sheets of white over each patty. Sprinkling bits of saffron and colourful strands of dessicated coconut on each patty was the last step, and I was done.

The badushahs looked perfect. The heavenly smell of sugar, flour and frying filled the air.

It was time for the children to come back from school, and I couldn’t wait for my daughter to taste the first badushah.

When she walked in, she sniffed appreciatively, and was very excited that I’d made badushahs at home.

She washed and came to try the first one. She bit into the first badushah. Her eyes widened. I waited for her verdict with much anticipation.

Strangely, she didn’t seem to be eating it. I asked her to bite into the badushah.

She took it out of her mouth for a moment and said, “Mom, I am trying hard to bite, but it feels like leather, I am not able to sink my teeth into it.”

My heart broke. I looked at the deceptively good looking badushahs.

I called a couple of friends for ideas. Then I sat down and googled – ‘Tips to repurpose badushahs that did not turn out well’.

This picture, here, is from that day. My badushahs passed the ‘appearance test’ but little else.


A Century-old tradition


Today is Vishu, our New Year. The specialty of this celebration is the way we ring-in the New Year.

On new year’s eve, after the kids are asleep, elders in the family set-up an altar, whose centre-piece is a mirror. The mirror is decorated with a garland of flowers and a gold chain. Around the mirror are kept small bowls with raw rice, lentils and yellow-coloured fruits like lemons, mangoes, papaya and a yellowed cucumber. A seasonal yellow flower is also considered auspicious.

In addition to all these, old coins that have been in the family, crisp new currency notes and new coins are also kept at the altar.

In the morning, the oldest family member, walks with closed eyes and positions himself before the mirror and looks at himself in the mirror, with all the essentials in life like food and money, hoping that the new year will bring the family happiness and prosperity.

Each member of the family is brought to the altar, with their eyes closed and then asked to view themselves in the mirror.

Family elders give cash gifts to all others in the family. Then the whole family sits down to a sumptuous meal comprising more than 15 dishes spread out on a banana leaf.


Last night, as we decorated the altar, I observed the old coins given to us by my parents-in-law. I was surprised to see that the coins were dated 1904, 1912, 1916, 1917 and 1918. 


Wow, a century has passed. I wonder how many women have used these very same coins, to ring in the new year, over the last ten decades. Who were these women, what were they like? I will never know these things.

But I draw comfort from the fact that these traditions have outlived people and continue to bind us across time.

For my children, the excitement is more from the gifts they receive rather than from the traditions we follow.

But they watch us every year and when the time comes,  I am sure they will treasure these coins. Both for the allied memories of their childhood and to revel in the ancestral love that has been passed down through these coins.