BADUSHA

                                                                 BADUSHA

                                  Badusha is a popularly Indian sweet sold in almost all the sweet stores across the country. It is a flaky, puffy, round shaped, golden colored sweet meat that is popularly known as Badusha in the south and Balushahi in the north. It is an easy recipe to prepare badusha. My mom favourite is poori shape, I would like to prepare and serve for her all time when she prefer to eat. Often in wedding function they will provide badusha. Happily try this recipe and serve for the loved ones.

Ingredients:

• Maida – 2 cup
• Baking soda – 2 pinch
• Kesari color – 1 pinch(optional)
• Cardamom powder – 1 pinch
• Fresh butter - ½ cup
• Water – As needed
• Oil or ghee –  for deep frying.

Sugar Syrup :

• Sugar – 1½ cup
• Water – ¾ cup
• Lemon juice – 1 tbsp
• Saffron – ½  pinch
• Cardamom powder –  1 pinch.

Method:

• In a wide bowl, add melted butter, baking soda and cardamom powder, mix it well.

• Now add maida, mix it well, it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 10mins. Make lemon sized balls and keep aside.(while making balls it should not get cracks, at the same time should not knead for a long time).

• Start shaping the badusha’s by pressing the balls, making a dent with your thumb in the middle and keep aside.

• You can make decorative ends as swirls or simply just like mini badusha, big badusha or poori shape as shown in the above image.

• While you making the shape, badusha must be smooth. There should not must cracks because, when we fry the badusha’s in the oil, the cracks would open up big and sometimes they may even start to break.

• Add sugar water in a pan to make the sugar syrup. When the sugar syrups forms to a one string consistency then add saffron strands, cardamom powder and lemon juice(to avoid crystallization), keep aside.

• Heat oil for deep frying, add a small piece of dough into oil. If it rises immediately that is the correct stage, the oil is ready for deep frying. Turn off the flame. Now slowly add 3 to 4 badusha’s into hot oil and allow them to rise to the surface of the oil. 

• Once the badusha’s surface to the top of the oil, turn on flame to low and cook on one side. Atlast, only once turn the badusha's to other side to cook for few seconds.

• Using a slotted ladle, to remove the badusha’s from the hot oil and place them grntly in the warm sugar syrup. Dip well on both sides, keep immersed for 2 mins then transfer it to a tray.

• Once the sugar syrup turns non sticky you can take and store them in an air tight container. It tastes too good when left for 2-3 hours, only then the sugar syrup gets sets well inside.

Tips:

• Do not fry the badusha's in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead for 10mins to get a very soft dough and also fry in medium low flame.

• Badusha's with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.

• Poori shape will be crispy, if we served on the same day and that shape will be available only in few shops.

• Big badusha and for poorni shape, i din't add color to it ,its natural. when you add color to badusha then it will look like my mini badusha color(view above).

• Do not add more saffron than the mentioned amount as it will totally change the flavour and spoil the taste.

• Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself. 

kritikakitchen.blogspot.com