Its nearing Deepavali, and I am being forced to prepare Badhusha for my dearest hubby. It is his favorite.
I know beforehand that its a mere sweet with maida, was not interested earlier. But for this time, I could not turn down his request. With tips from my aunty, I had the recipe in hand. With some time googling, I found out that most of the recipes was similar. To add a small twist, I made the size of Badusha tiny, to the size of a 10 Rupee coin. A one biter was the intend.
The ingredients are listed below: (Serves 3-4) (Coin sized 20 numbers)
- For Badhusha
- Maida (All purpose flour) - 1 1/4 Cup
- Ghee, Butter (in room temperature) and Oil - 1/4 Cup
- Baking powder - 1/4 tsp
- Cooking soda - small pinch (optional)
- Curd - 1 tbsp
- Powdered Sugar - 1 tsp
- Water - As required
- For Syrup
- Sugar - 1/2 Cup
- Water - To immerse the sugar
- Cardamom powder - if required
Preparation steps:
- Sieve Maida, Baking powder and Cooking soda.
- Add liquid Ghee, Butter, Oil, Curd and Sugar to the above.
- If required add water and make it a smooth dough.
- Cover it for 30 minutes and knead the dough again for 5-6 minutes.
- Hand roll into small balls (size of gooseberry) and hand press to make like a coin.
- Make the Sugar syrup, till it becomes string consistent. Leave it in slim flame. Otherwise it crystallizes.
- You may give the shape of a doughnut, for the pressed dough. Let your imagination fly here.
- Deep fry till it gets golden brown colour, keep it aside till oil is evaporated.
- Add the all the roasted Badusha's in the sugar syrup and mix with the syrup. The Badhusha should get a fine coat of sugar syrup.
- Keep the sugar coated Bhadhusha in a different plate, without touching each other.
- Once cooled down, the white coating of sugar will be visible. Serve after this.
- Shelf life is about 2-3 days.
 |
| Little Badhusha, ready to serve |
