How to prepare:
Things needed:
- Maida or all purpose flour- 300 gms
- Vanaspathi- 100 gms
- Curd- 1 tablespoon
- Soda bicarb-half teaspoon
- Sugar- 100 gms
- Water - 50 ml
- Oil- to fry
Procedure:
- First take a basin like utensil which has a wide mouth. Now put maida in it.
- Now add curd and soda bicarb and mix the flour well.
- Make a hole in the center of the flour and add vanaspathi and knead the flour from outside to inside. This outer to inner motion makes the badusha appear in layers.
- Do not add water or if at all necessary a little water can be added.
- Knead the flour as if for kneading chapathi.
- Set it aside for 10 mins.
- Keep the oil in the kadai on the stove and keep the stove on simmer.
- Then make small balls of the size of a lemon. Make it flat of width around 1''.
- Press it at the center with the thumb slightly.
- Now the oil would be ready for frying.
- Put the badushas inside the oil and let them fry in simmer. Turn them occasionally.
- In another stove add sugar and water and make the sugar syrup. For 1 cup sugar add half a cup water. The consistency should be from sticky to 1 string consistency.
- Now add the fried badushas to the sugar syrup and the badushas are ready!
Though the procedure seems to be long and tedious it is one of the easiest sweets to be made.
Tips:
- Use vanaspathi instead of butter. Badushas are beter with vansapathi than butter.( The ratio of maida to vanaspathi will be 3:1). Use very little water while making the dough.
- If you want the badushas to be soft, prepare the sugar syrup with sticky consistency and add the badushas and let them be int he sugar syrup for a few minutes.
- If you want the badushas with a white layer over it and crispy(like the one available in shops), prepare the sugar syrup of one string consistency and just pour the sugar syrup over them.
- One can sprinkle grated dry coconut over the badushas as garnish.
