Twitter Feed Facebook Mail Pinterest google+ Instagram Youtube
Contact

24/01/2014

Badusha Recipe | Festival Sweet Recipes

 

DSC_0351

Badusha is the most fav sweet for everyone in my family. Whenever we buy sweets, Badusha will always be in the list. Noone gets bored of this sweet. All these days I have tasted only store bought Badusha. I never thought I would attempt making it at home. After trying this recipe at home, I was really excited on the outcome. It was very juicy and soft like the store bought Badushas. Everyone at home was much impressed and that makes me even more happy.

 

DSC_0353

 

Ingredients

All Purpose Flour / Maida 1 + 1/2 Cups
Curd 2 Tablespoons
Melted Butter 1/4 Cup
Oil 1 Tablespoon
Sugar 1 Teaspoon
Cooking Soda 1/4 Teaspoon
Water 1/4 Cup (Approximately)
Oil For Frying

 

For Sugar Syrup

Sugar 1/2 Cup
Water 3/4 Cup
Saffron 5 – 6 Strands
Lemon Juice 1 Teaspoon
Cardamom Powder A Pinch

 

DSC_0363

Preparation Method

  • In a wide bowl, add curd, melted butter, sugar, cooking soda, oil and mix well.

 

IMG_0064IMG_0065IMG_0066

  • To this mixture, add maida and mix well. Add water little by little and knead well to form a very smooth dough. It took around 7 minutes for me.
  • Let it remain for 10 – 15 minutes.

 

IMG_0067IMG_0068Soups to Desserts

  • Split the dough into equal sized balls and make sure each ball is smooth without any cracks.
  • Badushas can be shaped in a simpler way by just pressing the ball little to flatten them or swirls can be made around.
  • Take a ball and start making swirls by pressing the corner streching  it a bit and again bringing it back to the corner. Repeat this way till the entire round is completed to form swirls.

 

IMG_0070IMG_0071IMG_0072

  • Repeat the same process and complete the swirls for all the balls. I would say this is the only time consuming step in the whole process.

 

IMG_0073IMG_0074IMG_0075

  • Next comes the frying stage where there is a point t be noted.
  • Heat the oil well and drop couple of badushas into it and immediately switch off the flame. Let the badusha gets cooked in the hot oil. At one stage it will start to float in the oil and also there will be slight change in the colour.

 

IMG_0076IMG_0078IMG_0079

  • At that stage flip over the badushas carefully and switch on the stove. Make sure the flame is slightly less than the medium.
  • Fry them till it turns into nice golden colour.
  • Take them and drain the excess oil. Repeat the same process and fry all the Badushas.

 

IMG_0080IMG_0081IMG_0083

  • In a wide pan, add sugar, water and bring it to boil. Wait till it form one string consistency.
  • If you place a drop of sugar syrup between the thumb and forefinger. Press it and then release, you should be able to see a string. That is the correct consistency.
  • At that stage, add saffron strands, cardamom powder, lemon juice and turn off the flame.

 

IMG_0077IMG_1312IMG_0082

  • Now drop Badushas in batches into the sugar syrup and leave it for a minute. Flip it over and let it remain for a minute and then transfer it to a tray covered with foil.
  • Repeat this for all the badushas. Let it remain in the tray for 20 – 30 minutes and then transfer it to boxes.

 

IMG_0084IMG_0085DSC_0349

 

 

sDSC_0364

3 comments:

Post a Comment