Hello all! This post is about an mouth watering sweet Badhusha!
Mostly the one we get from shops are made from poor quality fat so after eating the sweet a layer sticks to our mouth! So it's better to make it at home! This is a simple recipe, the trick is making badhushas with layers, isn't it! If u make the dough to correct consistency then the layers will automatically come in place. So let's get to the recipe, Happy Cooking! Cheers!
Ingredients:
For making badhusha,
Maida - 1 cup
Baking soda - 1 pinch
Ghee - 1/4 cup
Oil - 2 or 3 tsp
Curd - 1 tbsp
For sugar syrup,
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - 1/2 tsp
Lime juice - 1/2 tsp
Method:
1. Take ghee, oil, curd in a bowl and mix it gently with a
spoon for 5 mins.
3. For the sugar syrup, add the sugar and water and keep it aside.
4. Make a pit in the middle of the flour, pour the ghee oil curd mix. Gently mix it to get bread crumbs consistency. Now add little water ( I used 2 spoons of water) and bind all the crumbs together to make a soft dough. Close it and keep for 10 mins.
7. Meanwhile check the sugar syrup for single string consistency. When single string consistency is reached switch off the flame and add cardamom powder and lime juice
2.Take the flour and baking soda in a plate and sieve it once or twice for equal mixing.
5. Now place the syrup on medium flame also heat the oil for deep frying of the badhusha in another burner.
6. Divide the maida flour to equal size balls and make a small depression in the middle.
7. Meanwhile check the sugar syrup for single string consistency. When single string consistency is reached switch off the flame and add cardamom powder and lime juice
8. Check the oil, If the oil is hot add the badhushas and switch off the flame, when the bubbles reduce switch on the flame and cook both sides.
9. Place it in sugar syrup till the next batch of badhushas are ready.
Note:
*If the syrup is cool or it's starting to crystallise heat it a little bit, syrup should look transparent and hot while the badhushas are dipped in it.
*Always keep the flame in medium to low, Since badhusha is thick all the layer will get cooked without burning only when the flame is in medium to low
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