Badusha

Name: Badusha
Cuisine: Indian
Ingredients: 1 cup maida(all purpose flour); 1/4 cup ghee; 1/4 tsp baking soda; 1 tbsp curd; 1/4 cup water; 1 1/2 cup Sugar; 3/4 cup Water; As needed Saffron strings; 1/2 tsp Elaichi(Cardamom) powder; As needed Pistachios and badam(almonds) for garnishing; As needed Ghee for frying badusha

Gayatri Balaji @gayatri100

Badusha is a soft and juicy sweet. During this lock down if you wish to eat badusha, just try it out with these measurements given in my recipe. It comes out really very nice.

Gayatri Balaji @gayatri100

Badusha is a soft and juicy sweet. During this lock down if you wish to eat badusha, just try it out with these measurements given in my recipe. It comes out really very nice.

Saved

Ingredients

1 cupmaida(all purpose flour)
1/4 cupghee
1/4 tspbaking soda
1 tbspcurd
1/4 cupwater
For sugar syrup
1 1/2 cupSugar
3/4 cupWater
As neededSaffron strings
1/2 tspElaichi(Cardamom) powder
As neededPistachios and badam(almonds) for garnishing
As neededGhee for frying badusha

Saved

Steps

1

In a wide bowl add ghee, curd and baking soda. Mix this well with whisker.
2

Place a seiver on top of the bowl. Add maida to it and seive it. Mix this with your fingers and make it like bread crumbs. Add water in small quantity and prepare soft non-sticky dough without any cracks. You can add 3 to 4 tbsp maida if required to knead a soft dough. If dough is hard, badudha will not be soft. Rest the dough for 15 minutes. Keep it covered.
3

Make sugar syrup by adding sugar and water in a wide pan. Let it boil and form one string consistency. Add saffron strings and elaichi powder when syrup is boiling. After syrup is done add lemon juice to it and switch off the flame.
4

Now divide the dough into lemon sized balls. Take one ball and flatten it with your palm. Make a dent in the center with your thumb.
5

Heat ghee for frying badusha. You can substitute oil instead of ghee for frying. But I prefer using ghee for sweets as it enhances the taste. Put a small bit of dough in ghee if it comes up then it is correct hot. Now drop the badusha slowly in the ghee. After few minutes the badusha floats up on the top. Fry in medium low flame till they turn nice brown colour. Never fry in hurry, otherwise it will not get cooked from inside. It takes about 8 to 10 minutes to fry one batch of badushas.
6

Dip the fried badusha in the sugar syrup. Ensure that syrup should be warm. If not then heat it for a minute. Let badusha be in syrup till you fry the next batch.
7

Take it out from the syrup and place it on a plate. Garnish it with few finely chopped pistas and badam. The badushas taste very soft and juicy the next day. As it will absorb the sugar syrup nicely. These badushas can be stored for 4 days in a airtight container at room temperature.