- 2 cups All purpose flour (Maida)
- 1/2 cup thick curd
- 2 cups Sugar
- 2 cups Water
- 2 tsp Ghee
- A pinch of baking soda
- Vanaspati Oil (Dalda) for deep frying
- Grated dry coconuts (option)
Directions to make Badhusha:
- Take a bowl mix maida (all purpose flour), baking soda with ghee.
- Then curd little by little mix well to make soft dough like chapati dough use little water. Cover with plate and keep it side for 30 minutes.
- Now make sugar syrup. Follow the steps to make sugar syrup:
- Take another bowl add sugar and water make boil on low flame till one string consistency syrup. To test, you can pour a couple of drops of the syrup in a spoon and feel the syrup with your thumb and forefinger. If it almost forms two strings, the syrup is ready.
- Take the syrup off the stove. Then add elachi powder to it keep aside.
- Now take dough mix and make lemon size round balls then press with your thumb on the middle of the ball to shape Badusha.
- Take a pan then heat the Vanaspati oil and fry these balls on medium low flame until balls golden brown then drain from the oil.Put them immediately into the sugar syrup dip for about 5 to 10 minutes.
- Place badushas on a plate and sprinkle nuts or grated dry coconut.
|Making of Badusha|
Points to be noted:
- It’s important to make sure that both the syrup and badusha are fairly warm. If you wait too long, the syrup will thicken and form crystals. And if badusha are not warm, they won’t absorb sugar properly.