Badusha recipe
Popular Indian sweet | Mithai
Servings: 15 badushas
Ingredients
- 2 cups maida | plain flour
- ¼ tsp baking soda
- ¼ cup Melted ghee + oil measure together
- 2 tbsp curd
- Water to make the dough
- Oil for deep frying
- Pista | almond slices for garnishing
For Sugar syreup
- 1 cup sugar
- ½ cup water
- ¼ tsp lemon juice
- Few saffron strands
Instructions
- In a wide bowl add the ghee+ oil, baking soda and curd. Beat this well for 10 mins till they get incorporated very well. Take the flour in a wide bowl.
- Add the beaten ghee curd mixture to the flour.
- Mix this with your fingers and make it like a bread crumbs.
- Add water and make it a soft and non sticky dough without any cracks. This is very important. If you knead the dough hard, the badushas will not be soft or flaky.
- Rest the dough for 10 minutes. Keep it covered.
- Make the sugar syrup by combining the sugar and water. Let it boil and form One string consistency.
- Add lemon juice and saffron to this and switch if off.
- Make the dough into equal lemon sized balls. Take one ball and flatten it with your palm.
- Make dent in the center with your thumb and heat the oil for deep frying the badushas.
- Repeat the same for the rest of the dough.
- When the oil is hot switch off the flame and slowly put in the badusha into the oil. After few minutes the badhusha floats up on the top and switchon the flame.
- Fry in medium low flame till they turns nice brown colour. Never fry in a hurry, it will not get cooked inside.
- Dip it in the sugar syrup. Ensure that the syrup should be warm. Else you warm it for a minute and then dip in the syrup. Let it stay till you fry the next batch. Take it out from the syrup and place it on a plate.
- I added saffron in the second batch and so you couldn’t see in the above picture. I was bit nervous about the outcome of the badushas and so i forgot to add.
- You can decorate with few coarsely pound almonds or pistas.
- The badushas can be stored for 4-5 days at room temperature.
- It tasted very nice and was soft and juicy the next day.
Notes
1. Always fry the badusha in low heat. Else inside will not get cooked.
2. Do not add cooking soda more than the amount mentioned.
3. Vanaspati | dalda will give a fantastic texture to the badusha.
4. Always make the dough smooth and soft without any cracks.
5. While heating the oil, to check whether it is perfect, pinch a small piece of dough into it, and when it raises immediately, the oil is hot.
6. Switch off the flame and put the badushas into it.
7. Never overcrowd the badushas into the oil.
8. If the dough is cracked the badushas will get cracked while frying.
9. You can add cardamom powder to the sugar syrup. If adding, just add a pinch.
10. Badhusha | badusha | balushahi will stay good at room temperature for 5-7 days. Handle it well, do not use wet hands while taking it.
