Badusha recipe

Ingredients

Maida - 1 & 1/2 cup

Butter + Oil - 1/4 cup+ 1/8 cup

Sugar - 1/2 tsp

Curd - 1& 1/2 tsp

Cooking soda/sodium bi carbonate - 2 pinches

Water - 1/4 cup (approx.)

Oil - for deep frying

For the syrup

Sugar - 1/2 cup

Water - Just to immerse the sugar

Elachi powder - 2 pinches

Saffron - Optional,A pinch

Lemon Juice - 1 tsp

Method:

1. Melt butter and add oil,sugar,curd and sodium –bi-carb. to it and use a whisk to mix well,to make it almost frothy.Add the flour to it.

2. Mix well to make it crumbly. Add water to make it dough,please be careful when adding,the 1/4 cup is what I used,it was just right,still you adjust accordingly, depending on the humidity in your kitchen it may vary, so do not add all, reserve a tbsp and add only if needed. Make it to a smooth dough without any cracks.

3. I kept on kneading for sometime to get a smooth dough..may be 10 mins,I made 11 small lemon sized balls out of it. You can adjust the size accordingly.

4. Now take a ball and pinch the edges and fold it inwards to make rims decoratively

5. Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread or you can check between your forefinger and thumb by swiping the syrup from back of the ladle you use for stirring.. One more important point is not to keep stirring the syrup as stirring will make the syrup crystalize. Add saffron,elachi if desired and squeeze the lemon juice lastly. Heat oil just enough,check it by adding a pinch of batter,if it rises immediately,then its just right. Dont let the oil fume at any point.

6. Add some five badushas,we prepared ,carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.

7. At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame,adjust heat at the end to make it golden brown,for me it took around 5-8 mins.

8. Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha ,I did this in batches 2-3 at a time. Leave for a minute and then drain the badushas to a greased surface.

#Dessert