Badusha

Badusha

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Badusha is a famous sweet in India.It is made during Diwali.It has a layered texture and is coated with sugar syrup.Pretty easy to make and tastes great.Below is the recipe for badusha.Makes 4 big badusha. You can also make 6 small badushas.

Ingredients:

All-purpose flour/Maida 250 gr
Ghee(clarified butter) – 1 tsp,
Curd /Yogurt – 100gr
Sugar – 250 gr
Baking powder – 1/3 tsp
Cardamom powder – 2 pinches
Oil – for deep frying
Saffron strands- for garnishing (optional)
Method:

Sieve the flour and baking powder in a mixing bowl.
Add yogurt to the flour and mix well. Dono't kneed the dough well just live dry dont add more water are ect..
Add ghee and kneed once make shure all the dry floer was mixed well
Transfer the dough to an air tight container and let it rest for an hour.
Prepare the sugar syrup by boiling water and sugar till it reaches one string consistency.
Divide the dough into 4 or 6 small balls and flatten them using your finger.
Make a small depression in the center of the flattened dough and deep fry them in very low heat.
Flip them and cook both the sides.
The badusha should turn golden very slowly.
Remove from the oil using a slotted spoon and let them soak in the sugar syrup for 4 minutes.
Flip them over at regular intervals.
Remove the badusha from the sugar syrup and place it on a wax paper and let it rest till the sugar syrup dries.
Follow the above method for all the badushas.
Garnish the badusha with saffron strands before the sugar syrup dries.

Notes:

Store the badushas in an air-tight container.
Refrigerate the badusha to extent its shelf life.
If the dough gets too soft to handle, add more flour, sugar and a little ghee and knead well.
To prevent the dough from sticking to your fingers while shaping them, moisten fingers with ghee.
Do not forget to make a deep depression in the center of the badusha.Or it will turn fluffy while frying.
If the badusha becomes extremely fluffy while frying them, let it soak in boiling sugar syrup for few minutes.
When it is soaking in the sugar syrup,use a ladle and press them flat.
Remove onto a wax paper sheet or a plate and let it dry.
The temperature of the oil has to be very low while frying the badushas.
If they turn golden too fast, the insides will remain uncooked and will be hard even when soaked in sugar syrup.
I have an electric stove, I cook it on number 3.
When the oil gets too hot,I turn off the stove and move the oil pan( with the badushas frying) to another burner till the oil cool down a bit.
After the oil cools down, you can turn the heat back on.
Badushas must be removed from the oil when they are golden brown( for a soft badusha).
Do not knead the dough after it rests.