Preparation Time: 20 mins
Cook Time: 20 mins
Yields: 10 Nos
|All purpose flour | Maida||1 Cup|
|Yogurt | Curd||1 tsp|
Table 2: Sugar syrup
|Lemon juice||1/4 tsp|
- Line a tray with parchment paper or butter paper. Keep it ready. Take All purpose flour | Maida in a big bowl. Add baking soda, yogurt | curd and ghee. Add water little by little and make dough.(Don't make it too soft like chapati dough) Allow it to rest for 15 mins.
- Shape the dough into small balls of lemon size. Flatten the balls and make a dent in the centre of the ball using thumb finger.
- Heat water and sugar in a pan. Allow the sugar syrup to boil and once the sugar syrup reaches one string consistency add cardamom powder and lemon juice. One string consistency means when the sugar syrup is hold between fore finger and thumb, a thin single string should form. Lemon juice prevents crystallization of sugar syrup.
- Heat oil in a pan for frying. To Check whether oil is hot , drop a small dough if the dough rises up then oil hotness is perfect. Turn to possible lowest flame available. Add badusha in hot oil. Badusha will rise up in the hot oil and when the bubbles disappear turn and cook on other side. Fry till badusha turn golden colour.
- Remove the excess oil by placing the deep fried badusha in paper towel. Add the deep fried badusha to the sugar syrup. Immerse in sugar syrup for 1 min.Turn on other side and again immerse it for a min. Transfer badusha to lined tray.
- Store at room temperature for 3-4 days
Badusha | Bhadushah Easy Diwali Sweet
- Don't make a very soft dough. It is good if there are very small cracks in the flatten balls. When dipped in sugar syrup, syrup accumulates in the small cracks and badusha tastes very sweeter. Make sure there are no bigger cracks, it will lead to breaking of badusha.
- Always use possible lowest flame for frying.
- Badusha will increase in size after frying, as we are using baking soda.
- Lemon juice is added to avoid crystallization of sugar.