Badhusha Recipe - Indian Dessert
Ingredients
Maida – 1 and 1/2 cups
Butter(at room temperature) – 1/4 cup
Baking Soda – 1/2 tsp
Sugar – 1 tsp
Oil – 1.5 tbsp
Curd – 2 tbsp
Water – 1/4 cup(plus or minus according to requirement)
Oil – for frying
For The Sugar Syrup:
Sugar- 1/2 cup
Water – 3/4 cup
Elachi powder – a pinch
Saffron – 2 strands optional
Lemon Juice – 3/4 tsp
Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for
10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins.
Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls,
making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls.
When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft
pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes
they may even start to break.
Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add
saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making
the sugar syrup itself you can start frying the badusha.
Note: After heating oil in a kadai – add a pinch of the batter if it rises immediately then that is the correct stage.
Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil….
When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium to low flame, flip it over
once it gets browned on one side and fry until golden brown.
Important: Don't fry in high flame.
Drain badhusha on tissue then add it to the sugar syrup immediately.
Keeep them immersed for 1hour and then transfer it to a tray with silver foil. Remove from syrup and store them.
Leave in syrup for 2 to 3 hours for better taste.
Ingredients
Maida – 1 and 1/2 cups
Butter(at room temperature) – 1/4 cup
Baking Soda – 1/2 tsp
Sugar – 1 tsp
Oil – 1.5 tbsp
Curd – 2 tbsp
Water – 1/4 cup(plus or minus according to requirement)
Oil – for frying
For The Sugar Syrup:
Sugar- 1/2 cup
Water – 3/4 cup
Elachi powder – a pinch
Saffron – 2 strands optional
Lemon Juice – 3/4 tsp
Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for
10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins.
Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls,
making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls.
When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft
pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes
they may even start to break.
Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add
saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making
the sugar syrup itself you can start frying the badusha.
Note: After heating oil in a kadai – add a pinch of the batter if it rises immediately then that is the correct stage.
Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil….
When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium to low flame, flip it over
once it gets browned on one side and fry until golden brown.
Important: Don't fry in high flame.
Drain badhusha on tissue then add it to the sugar syrup immediately.
Keeep them immersed for 1hour and then transfer it to a tray with silver foil. Remove from syrup and store them.
Leave in syrup for 2 to 3 hours for better taste.
No comments:
Post a Comment