I am very much happy as my blog has completed 4 years and steps into the fifth year. A special thanks to all of you for your continuous support and encouragement to reach this milestone. :)
Maida - 1 1/2 cups
Butter - little less than 1/4 cup
Ghee - 3 tablespoon
Cooking soda - a generous pinch
Milk - 1 tablespoon
Sugar - 1/2 cup
Cardamom - 4 (powdered)
Saffron - 6 streaks (optional)
Ghee / Oil ( for frying )
Sieve flour, add cooking soda and mix well for 5 minutes. When it becomes like crumble, add butter and again knead for 5 minutes.
Add very little water ( 1 ladle and if needed little more) to make a soft, smooth dough. Ensure there is no lumps. Knead again for 5 more minutes without any lumps.
Take a small ball ( little less than the size of a lemon), knead again and flatten it. Slightly press the centre. Repeat with all the dough. Keep covered.
Meanwhile make the sugar syrup.
Heat ghee/ oil and fry 2 badushas. Allow it to raise up. Then flip it to the other side. Flip 2 or 3 times. The badushas get cooked well if doing like this. It should be golden brown and cooked inside as well.
For the sugar syrup:
Add little water to immerse the sugar, heat and when boiling, add milk and remove the scum which floats on top. By doing like this, you will get a pure white sugar-coated badusha. Make a syrup of thick one string consistency. Keep it ready.
When it is still warm, drop the fried badushas, 2 badushas at a time and turn it well 2 or 3 more times until the sugar syrup is evenly coated on all sides. Then transfer it to a greased plate. When cool, the sugar syrup hardens and the badushas will be evenly coated with sugar.
NOTE: Add very little water to the flour while kneading. The dough should not be too loose or crumble.It should be soft and pliable.
If cooking soda is more the badushas will crumble while frying. So,its enough if u add a pinch.
If it is hard inside, again add a pinch of cooking soda and knead again.
If the sugar syrup hardens, add 1/2 a ladle of water again and keep on the stove to loosen.