|1.||Maida 1 cup|
|2.||Ghee 2-3 tablespoons|
|3.||Cooking soda 1/4 teaspoon|
|4.||Curd / yogurt 1/4 cup|
|5.||Sugar 1 cup|
|6.||Water 1/4 cup|
|7.||Milk 1 tablespoon|
|8.||Cardamom / elaichi powder 1/8 teaspoon|
the ghee and soda with your fingers in a
circular motion for one-two minutes.
the maida over the ghee-soda mixture.
curd / yogurt gradually to the mixture and mix to get soft
While mixing, if you find the dough to be hard, add some curd and mix.
Cover the dough with a utensil turned up-side down or with a wet cloth, for about 30 minutes.
oil in a thick-bottom kadai or a pan on a
balls from the dough
and flatten them.
The number of balls you should make depends on the quantity of oil you are using.
Cover any remaining dough, as in Step 3, and keep aside, for making the second set of balls.
each flattened ball in its center, but do not make a hole, to create
this test to ensure the oil is not
Drop a dal-size portion of the dough into the oil. If it sizzles and stays at the bottom, then the oil is heated correctly.
Carefully and gently drop the flattened balls, one at a time, into the hot oil.
till the flattened balls turn to golden brown
on both the sides.
Do not flip the badushas too many times to prevent them from breaking.
the fried items and drain the
oil from them:
Place the items on a stack of 9-10 paper towels for 15-20 minutes to let the towels absorb the extra oil and also to allow the items to cool.
sugar with water to prepare the syrup.
the mixture to a boil.
1 tablespoon of milk. Boil.
Use a ladle and remove the dirt from the sugar, if any, from the surface of the syrup.
Simmer the syrup till it reaches 1-string
Here is how to test the 1-string consistency:
- Wet your index or middle finger.
- Remove the spatula from the syrup and touch the syrup in the spatula with the finger.
- Press the finger and thumb and then lift back the finger. The syrup must stretch like a string.
If the syrup does not stretch, heat the mixture for some more time and test again.
cardamom powder to the syrup. Mix.
Switch-off the stove.
drop the fried items into the hot
sugar syrup. See also TIP #1 below.
If the items are not immersed fully in the syrup, pour the same on them with a spatula.
Set aside the items for 10-15 minutes.
the items from the syrup and place them on
holige or butter paper to prevent the items sticking to the plate.
Keep the items aside till the sugar syrup dries on the surfaces of the items.
Badusha or balushahi is ready.
|TIPS||How to make Badusha?|
make softer badushas or balushahis, use 3 tablespoons of ghee in Step 1.
Do not place the softer badushas into the sugar syrup, as these would break. Instead, add the syrup on the surface of the badusha and lift it slightly, so the syrup covers the entire badusha. When it begins to dry, lift it carefully and place it on a holige or butter paper.
|2.||Fry the badushas on a low flame to ensure all the parts, in particular the central areas, are cooked properly.|
|3.||The badushas can be stored for one week at room temperature and for more than a week in the refrigerator.|