Badusha

I made them for Deepavali last year. Recipe is from Rak's Kitchen.  Jayashree from Samayal Arai Cooking is Divine is running a blogger marathon, details can be found here. Badusha Recipe from Rak's Kitchen can be found here .

This was my firtst time making of Badusha and for a first timer badushas were a treat! Raks has a video tutuorial to show how badushas are folded. She has a tempting picture too at her site. There was no modification in the recipe, I just followed word to word.

Ingredients:
Maida : 1.5 cups
Butter+Oil-1/4 cup+1/8cup
sugar - 1/2 tsp
curd/yogurt-1&1/2tsp
Cooking Soda(Sodabicarb)- 2 pinches
Water - 1/4 cup (approx)
Oil for deep frying

Syrup:
Sugar - 1/2 cup
Water- little, just to melt the sugar
Cardamom Powder - a generous pinch
lemon juice- 1 tsp
Saffron- few strands (optional)
Clove - 2-3 (optional, I used clove instead of cardamom as I like the flavor of clove)

A tip : If you make the dough hard, badusha does not soak up enough sugar syrup
If you make thick syrup, again badusha cannot absorb sugar syrup
Ideally, badusha batter must be very very soft!!! I had a thick syrup and little thick batter when I made and ended up having less sweet badushas.

Method:

1.Melt butter. Add oil, sugar, curd, soda bi carbonate to it and whisk well. Add flour little at a time and mix. Finally when you are done adding all flour, the resulting mixture resembles bread crumbs. Add, little water at a time to make a very soft dough.
2. Meanwhile you can place oil in a pan for deep frying.
3. Pinch a lemon sized dough and flatten it. Start pinching the edge and folding it inwards. Finish the whole round and keep it aside.
4.If you feel this is diffcult to make, just make a hole in the center of the flat round you made to give a doughnut like appearance. It can fry faster and easy to make also.
5. Fry them till they are brown colored. Fry on medium heat for good results
6. Dip in the sugar syrup and leave it for 5-10 mins before you drain it.

For Sugar Syrup:
I suggest you to make more syrup as badushas take up sugar syrup unlike gulab jamoons where you can still see sugar syrup left in the bowl.

Dissolve sugar and water over medium heat. When sugar syrup starts getting 1 strip consistency, swtich off the stove and add cloves, saffron and finally add lemon juice.

I enjoyed making Badushas for Deepavali. Thank you Raks for the tasty Badusha recipe and thank you Jayashree for hosting a lovely event.


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