Badusha

I must say this has become my favourite sweet. Not because it tastes great, or is not too sweet, but because of my experience making this sweet. I have tried close to 15 versions of this recipe multiple times( I have actually lost count) probably 30 times in the last two months before deciding that this recipe here gives the best badushas. Truly amazing.

So what is it in this recipe that makes it give the perfect layered texture to the badushas. It probably is the way in which we mix the ingredients. Quick, easy and effective.

The following recipe gives you 15 cute little badushas or 20 bite sized badushas

Ingredients


Maida - 1 cup
Thick Curd - 1/4 cup
Melted butter - 1/4 cup
Cooking Soda / Soda- bi-carb - 1/4 tsp
Sugar - 1 tsp
Oil for frying

For the sugar syrup

Sugar - 1/2 cup
Water - 1/4 cup

Procedure

1. Mix together curd, butter, soda and sugar till thick and creamy. This could take approximately 2 minutes if you are using a hand blender / approx. 8 minutes if you are mixing it with a whisk. I normally use a whisk first to bring them together and then use the hand blender. Alternately, you could do all of this in a big mixie jar.




2. Slowly mix in the flour(about a tbsp) at a  time and mix well. Once all the flour is added, knead well. You will feel the smooth texture of the dough and your hands would start getting greased automatically. At this stage roll the dough into a long 1 inch diameter roll and coil it.  I used the blender and made a soft dough. To make it softer, I put it in the mixie and gave it two quick rounds. This made the dough extremely soft. The oily kinds. If you are doing it all in the mixie, you will get this automatically.





3. Leave the dough to stand covered for an hour.

4. After an hour, open the coils and give a quick roll once again and cut the badushas using a knife into equal size bits. Keep the cut piece in you hand such that one cut edge faces up and the other edge touches your palm. Now using just your pointer finger flatten it gently and press the center with the pointer finger to make a sharp indent. You could pull up the cracked edges to seal them and they will listen This is important, if the depression is not deep, the maida's property makes it spring back to its pre- depression state.





5. Heat oil for frying. The oil should get heated on a low flame ONLY. Check by dropping a little of the dough. The dough should sink and rise in less than 6 seconds. This means the oil is ready


6. Meanwhile, prepare sugar syrup in one string consistency and add a few drops of rose essence and keep aside.





7. Fry the badushas in batches of 7/8 on a low flame and cook completely. This should take approximately 10 minutes per batch. Towards the end, increase the flame slightly to a low- medium. I had a smaller kadai that could only hold 7 - 8 at a time. A larger kadai could hold more so decide accordingly.




8. After one batch is ready, take it out of the oil and dip them in the sugar syrup. Remove them when the next batch of fried badushas are ready and leave them to cool on a butter paper.




9. Get the second batch also ready and allow to cool completely. Garnish with chopped pista / almond flakes

These badushas taste best on the next day. However, it normally is soooooo good that a family of four should see it disappear the same day.

See you soon with another recipe.