Badusha has been requested in this blog for quite a long time. Last diwali i tried it but it was a total flop, when i dropped the badusha in oil it all got separated and crumbled. So i was a little scared to try it again. Since i got many emails and comments from my viewers to post badusha recipe, i decided to give one more shot..
I tried it and to my surprise it turned out perfect with the moist and flaky interior and sugary exterior..Loved it so much..Now my long time mission came to a end..
Preparation Time : 10 mins
Resting Time : 15 mins
Cooking Time : 8 to 10 mins per batch
Makes : 12 to 15 badusha
Recipe Source : Sharmis Passions
All Purpose Flour / Maida - 1 1/2 cup
Soft Unsalted Butter - 1/4 cup
Oil - 2 tblspn
Thick Unsour Curd / Yogurt - 2 tblspn
Baking Soda / Cooking Soda - 1/2 tsp
Sugar - 2 tsp
Water as needed
Oil for Deep Frying
Pistachio for sprinkling on top
For Sugar Syrup:
Sugar - 1 cup
Water - 1 cup
Cardamom Powder - 1 tsp
Take butter, oil, sugar, curd, baking soda in a bowl and mix well. Once it is mixed, add in flour and mix well, to it resembles bread crumbs..Now add in water little by little and mix well to a soft dough. Allow this dough to rest for 15 mins while you make the sugar syrup.
Take sugar and water in a pan and mix well. Put it on heat and bring it to boil. Cook till it reaches one string consistency. If you take some syrup between your thumb and fore finger and strech it a string should form. This is the stage..Now add in cardamom powder and keep the syrup warm. Dont boil too much.
Now take the dough and divide it into small balls. Take a ball, flatten it and make a hole in the center. Make all the dough like this.
Now heat oil for deep frying. The oil should never smoke..First test the oil, drop a small dough into the oil, first it should sink , then rises immediately. This is the right consistency. Drop 4 to 5 badusha at a time and immediately decrease the heat to the lowest as possible and cook for 7 to 10 mins till is light golden coloured and cooked..Dont increase the flame.It should be always on low.
Now drain it and add it to the syrup Let it soak for 2 mins. Drain it and set aside
Take some chopped pista and sprinkle over the badusha..
Leave the basusha for 2 hours them enjoy..
1)The ingredient measurement are very important. If you mess with that then your badusha will get hard.
2)Dont add too much oil or butter, if you add too much of them, then your badusha will crumble when you drop them in oil.
3)Dont knead the dough so much, just knead it till it gets little soft and leave it aside.
4)The dough should be soft but very easy to work with..It shouldn't be sticky.
5)Resting the dough is important.
6)Dont let the oil smoke at any point. Frying badusha can take some time, so be patient and fry on a low heat till it is nicely coloured.
7)You can store the badusha at room temp in a air tight container for 2 to 3 days. Refrigerate it for more shelf life.
|Take all your ingredients|
|Take some soft butter in a bowl,you can melt them if needed,|
i used white butter
|Add in oil|
|Add in curd|
|Add in sugar|
|In goes some baking soda|
|Mix well till the sugar is melted|
|Add in flour|
|mix well, so it resembles a coarse bread crumbs|
|Add some water|
|knead it to a soft dough..Now let the dough rest for 15 mins till you make the sugar syrup..|
|Take sugar in a big pan|
|add in water|
|bring it to boil, and cook till 1 string consistency|
|Now it is done..|
|You can check the 1 string consistency|
|Add in cardamom powder and mix well..Set this aside|
|Now take the dough out|
|Divide into equal balls..I made my badusha slightly big...|
You can make small badusha too..
|Take a ball|
|Shape it smoothly|
|Flatten it really well|
|make a small hole in the center|
|Now the main stage of the process, FRYING..|
|Lets check the oil temp, take a small badusha dough|
|drop it in|
|First it will sink then immediately rise to the top, that is the correct stage..|
|Now drop 5 to 6 badusha in|
|Now immediately turn down the heat to the lowest possible|
|Let them fry gently|
|they will slowly float to the top|
|flip often to ensure even cooking|
|you have to keep cooking on this low flame for 6 to 7 mins|
|Now it has turned light golden|
|soak them in syrup for 5 mins|