Badusha

This was Amma's maiden attempt at making these lip smacking, crunch to the bite but melt in the mouth badushas! Since this is made with refined flour, we used to shy away from making this, but then the chef in Amma finally won over. This was just to enjoy the experience of creating this sweet!

We are sharing this as the badushas turned out really well. Just ensure that Health is Wealth and limit  the intake of refined flours..once in say 6 months...is OK for us..as a Cheat Food :)

Ingredients:

250 gms Maida | Refined flour

250 gms Sugar

A pinch Cooking soda

1/4 tsp Baking powder

50 gms Butter | Ghee | Clarified butter

100 gms Dahi | Curd, fresh, thick 

A pinch Salt

1/4 tsp Elaichi | Cardamom  powder 

For frying Oil

1 tsp Lemon juice

For garnish Almond|Pista (preferred is Pista as its green colour looks very catchy)

Method:

• In a bowl mix well maida, cooking soda and baking powder,very gently. You can also sieve these three to ensure they are properly incorporated.
• To this mixture add ghee and combine it to make a crumbly texture flour.
• Next, add curd and mix it lightly. Please note: Do not knead the dough else gluten will form which will impact the final texture of the prepared Badusha. Just fold in the curd to make a flaky dough
• Cover the dough and let it rest for 20 minutes.
• In a pan add sugar with little water and make a one string consistency syrup. Once the syrup reaches this stage, add the lemon juice. This ensures that the syrup does not crystalize.
• While the syrup is being made, keep the oil in the frying pan. 
• Simultaneously prepare the badushas from the rested dough after mixing the dough gently. Take lemon sized balls and make a roundel. Gently flatten them with a small punch in the center on one of the sides. The sides will be a bit jarred. If you try to make a smooth shaped one, you will activate the gluten as you tend to handle the dough more. (I did that as an experiment on 2 badushas and the result was a lumpy badusha instead of the crunch to the bite but melt in the mouth badushas).
• To check the oil is right for frying, add a small pinch of the dough. If the dough rises up immediately, it means the oil temperature is perfect. Fry in medium hot flame,
• Add the badushas gently in the frying pan. They will puff up a bit. Fry them to a nice golden brown.
• Remove from oil and transfer directly to the sugar syrup. Let them sit in the syrup for a minute. 
• Garnish the punched centers with Almond/Pista. We used almonds.
• Serve and enjoy!

Hope you enjoy the badusha and the process of making it just as we did!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.