THIS IS ONE OF MY FAVOURITE SWEET RECIPE ... ! DO TRY IT OUT AND SHARE YOUR VIEWS..!!
Ingredients :
Maida - 2 cups
Baking powder - 1/2 spoon
Sugar - 1 spoon
Curd - 2-3 spoons
Ghee - 1/4 cup, melted
Oil - 1 spoon
Water - as required
For sugar syrup:
Sugar - 1 1/2 cups
Water - 1 1/2 cups
Cardamom powder - a pinch
Method :
In a wide bowl add maida, baking powder and sugar and mix well. now make a well in the middles and add curd and ghee and mix everything well. it will resemble bread crumbs. add a little curd if required and now slowly add little water and make a soft dough. Leave aside for one or one n half hours.
In a pan, add sugar and water and allow the sugar to dissolve on medium flame. allow the syrup to thicken lightly. add elaichi powder and turn off flame
After one-one n half hour, take the dough. dont knead again, take a lemon sized piece and roll into a ball and flatten a little and make a depression in the center using thumb. this we are doing because once you fry it will bubble if you dont make a depression
Heat oil in a kadayi. badushas has to be fried in a low flame. so once oil heatens up, lower the flame. add 4-5 badushas and fry them till golden brown. the flame is kept low so that inside is cooked well. once inside is cooked the badushas will change color from offf white to golden color. once it has got a golden color, remove them and place them in the warm sugar syrup. coat the badushas well with syrup and allow it to be there in syrup till you fry next batch of badushas. if the badushas arenot fully dipped, at times, change the sides so that syrup is coated evenly. Remove the badushas and place them on a plate or on a butter paper so that it wont stick on plate. Now you can put some cut pistachios or chashew nuts on the depression you have made. if the syrup has dried up you may put a drop of sugar syrup in the depression and put the cashew cuts. you may even keep a kismis.
Once it reaches room temperature, store in an air tight container.
BADUSHA
Ingredients :
Maida - 2 cups
Baking powder - 1/2 spoon
Sugar - 1 spoon
Curd - 2-3 spoons
Ghee - 1/4 cup, melted
Oil - 1 spoon
Water - as required
For sugar syrup:
Sugar - 1 1/2 cups
Water - 1 1/2 cups
Cardamom powder - a pinch
Method :
In a wide bowl add maida, baking powder and sugar and mix well. now make a well in the middles and add curd and ghee and mix everything well. it will resemble bread crumbs. add a little curd if required and now slowly add little water and make a soft dough. Leave aside for one or one n half hours.
In a pan, add sugar and water and allow the sugar to dissolve on medium flame. allow the syrup to thicken lightly. add elaichi powder and turn off flame
After one-one n half hour, take the dough. dont knead again, take a lemon sized piece and roll into a ball and flatten a little and make a depression in the center using thumb. this we are doing because once you fry it will bubble if you dont make a depression
Heat oil in a kadayi. badushas has to be fried in a low flame. so once oil heatens up, lower the flame. add 4-5 badushas and fry them till golden brown. the flame is kept low so that inside is cooked well. once inside is cooked the badushas will change color from offf white to golden color. once it has got a golden color, remove them and place them in the warm sugar syrup. coat the badushas well with syrup and allow it to be there in syrup till you fry next batch of badushas. if the badushas arenot fully dipped, at times, change the sides so that syrup is coated evenly. Remove the badushas and place them on a plate or on a butter paper so that it wont stick on plate. Now you can put some cut pistachios or chashew nuts on the depression you have made. if the syrup has dried up you may put a drop of sugar syrup in the depression and put the cashew cuts. you may even keep a kismis.
Once it reaches room temperature, store in an air tight container.
No comments:
Post a Comment