Next is a sweet recipe. This is my first non-keralite sweet/dessert recipe that I am posting in this blog.
Diwali is over and I know its too late to post this recipe. Since there were a lot of people who were posting sweets recipes before diwali, I didnot want to add to the chaos!!
Anyway take a look at how I made badusha. The reason I made this was that its my favourite sweet!! I am not a sweets fan and hence even this sweet is a bit too much for me...
For doughMaida - 2 cups
Thick curd - 2 tbsp
Ghee - 1/4 cup
Baking soda - a pinch (be careful not to put more baking soda, other wise badusha will enlarge and become fluffy)
Water - to make dough
For sugar syrupSugar-1 cup
Water - 1/2
Lemon juice-1/4 tsp
Saffron - a pinch
ProcessIn a bowl add the ghee, baking soda and curd. Beat this well for 10 minutes, till they get mixed well.
In another bowl take the flour. Add all the beaten ghee, curd, baking soda mixture to the flour.
Mix this with your fingers. Add water and make it a soft dough.
Cover it and leave it for 10 minutes.
Make the sugar syrup by mixing sugar and water. In low flame, boil this and form one-string consistency (then only we know that the sugar is in correct condition)
Add lemon and saffron to this syrup and switch off the flame.
Make the dough into equal lemon sized balls .Take one ball and flatten it with your palm.
Make a small crater in the centre with your thumb. Repeat the same for the rest of the dough balls.
Take a pan, pour 200 ml of oil and heat the oil for deep frying the badusha.
When the oil is hot, slowly put the badusha into the oil. After a few minutes, the badusha floats on the top. Alwaysb fry in low flame .
Once cooked, take it out from the oil and dip in the sugar syrup.
Ensure the syrup is warm.
Take it out and place it on a plate and decorate with badam (almond) pieces.