Badusha Recipe
Soft and creamy badushas
Ingredients
- 2 cups All purpose flour Maida
- 1 cup Thick curd/yoghurt
- 3/4 cup Ghee
- Baking soda(sodium bi-carb) - 1 tsp, sodium
- 1/2 tsp Lime juice
- Essence A few drops, preferably Ross
- Ghee or ghee and oil mix for deep frying
For garnishing:-
- Any crushed nuts, saffron strands
Instructions
- For preparing badusha recipe, first sieve together baking soda and flour.
- Crush the nuts and keep aside.
- In a food processor, pour this liquid and add the flour mix and blend for 2 - 3 mins.
- :- No need to add water. If needed, add only curd.
- Make it into a spongy dough.
- Make small lemon size balls and roll in between palms hardly
- :- The badushas gets smooth & creamy inside, slightly layered.
- Make balls off the whole dough and press to flatten a bit and make depression in center with thumb.
- Cover with a damp cloth and keep it in the fridge for 10 mins.
- Prepare the syrup of 2 string consistency and keep it warm.
- Add Ross essence and lemon juice.
- Take the badushas from the fridge and keep it in the room temperature for 2 mins.
- Heat ghee in a pan.
- Put 3 - 4 badushas into it and simmer the flame to medium.
- Let them cook on a low heat to golden brown.
- Remove from ghee when it¦s done and drop it one by one into the syrup.
- Allow it to soak for 12 -15 mins.
- Place them in a wide plate and sprinkle nuts and saffron strings over. sieve together baking soda and flour.
- For layered badushas:-
- Take all ingredients as for the above recipe.
- Make the syrup thicker than above.
- When it is boiling, add a tsp milk to it.
- :- The dust will float on the surface. Take it out with a spoon.
- Divide the whole dough into 2 parts.
- Roll it out into a big thin roti.
- Apply ghee and rice flour upon it.
- Roll it like a mat and on every turn, apply ghee and rice flour.
- Press a little with the rolling pin.
- Cut into 1 1/2" pieces and take each piece and press to flatten a bit and make depression in center with thumb.
- Heat the ghee in a pan and keep the flame in medium.
- Drop 3 - 4 of them into the hot ghee.
- Deep fry them on a low flame, till they turn golden.
- Dip them in the thick syrup for 8 - 10 mins.
- Place badushas in a wide plate and sprinkle nuts or roasted coconut strings.
Tried this recipe?Let us know how it was!
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