Little Badhusha - A testing time

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