Badusha is a delectable mithai (sweet dish) coated in sugar syrup. I made this for the first time on 2014 Diwali. I made them into a bite-sized pieces (mini badushas) so that I can distribute to more people. The below ingredient proportion yields around 40 pieces.
Ingredients:
2 cups refined flour
2 cups sugar
2 tbsp curd
4 tbsp ghee
1/2 tsp soda bicarb
1/2 tsp baking powder
few drops of lemon juice
1 tsp cardamom powder
few strands of saffron
slivered almonds
oil for deep frying
Method:
1. Sieve flour, baking powder, soda, add ghee to this and mix together.
2. Add the curd and mix into a crumbly dough, add water little by little to make into a flaky dough, but do not knead too much.
3. Cover with a cloth and keep aside for 20 minutes.
4. Meanwhile sugar syrup. Boil the syrup until one-string consistency. Add lemon juice to prevent crystallization. Remove from flame.
5. Add cardamom powder and saffron to the syrup and keep aside.
6. Heat oil for frying, but throughout the frying the flame must be in medium temperature.
7. Take the dough, divide into small balls, take a ball, roll it nicely and flatten it and make a impression in the center with the thumb.
8. Repeat for the remaining balls.
9. Fry them until cooked evenly on both sides (flame must be medium or else the insides may not cook well).
10. Drain into kitchen napkins.
11. Add batches of these fried badushas into the syrup and leave it for 2 to 3 minutes, flipping to both sides so that the badushas are soaked well with the syrup.
12. Remove from the syrup and place them on a plate.
13. Garnish with slivered almonds.
14. When cool, transfer to a container.
Ingredients:
2 cups refined flour
2 cups sugar
2 tbsp curd
4 tbsp ghee
1/2 tsp soda bicarb
1/2 tsp baking powder
few drops of lemon juice
1 tsp cardamom powder
few strands of saffron
slivered almonds
oil for deep frying
Method:
1. Sieve flour, baking powder, soda, add ghee to this and mix together.
2. Add the curd and mix into a crumbly dough, add water little by little to make into a flaky dough, but do not knead too much.
3. Cover with a cloth and keep aside for 20 minutes.
4. Meanwhile sugar syrup. Boil the syrup until one-string consistency. Add lemon juice to prevent crystallization. Remove from flame.
5. Add cardamom powder and saffron to the syrup and keep aside.
6. Heat oil for frying, but throughout the frying the flame must be in medium temperature.
7. Take the dough, divide into small balls, take a ball, roll it nicely and flatten it and make a impression in the center with the thumb.
9. Fry them until cooked evenly on both sides (flame must be medium or else the insides may not cook well).
10. Drain into kitchen napkins.
12. Remove from the syrup and place them on a plate.
13. Garnish with slivered almonds.
14. When cool, transfer to a container.
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