Badushas are flaky sweet made from a stiff dough with all purpose flour, ghee and pinch of baking soda. The patties are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are sweet yet flaky in texture.
Ingredients:
1-1/2 cups All Purpose Flour (maida)
1/2 cup Milk (to make a dough)
3 tbsp Butter
1/2 tsp Sugar
Ghee to knead the dough (around 2 tsps)
A pinch of Baking Soda
Oil or Ghee (for deep frying)
For Sugar Syrup:
1-1/2 cups Sugar
2 cups Water
3-4 Green Cardamoms (crushed or powdered)
1 tsp Lemon Juice
A pinch of Saffron (optional)
1 tsp Rose Water
Method:
- Take a large bowl, add the all purpose flour, baking soda, sugar, baking soda and combine well.
- Add the butter into the flour and mix well.
- Add milk little by little and make a smooth dough without any lumps.
- Keep kneading the dough for 10 minutes continuously. ( the more u knead the dough the more flaky the badushas would be)
- Once you knead set aside for 15 minutes.
- Meanwhile make the sugar syrup.
Preparing the Sugar Syrup:
- Mix water, sugar, cardamom and saffron in a wide mouth pan.
- Now boil the mixture until you get the syrup consistency. (about 10-15 minutes)
- Make sure there is no thread formation in the sugar solution.
- Stir in the rose water, lemon juice and set aside. (Adding lemon juice prevents the sugar syrup from crystallizing)
- Take the dough and divide it into lemon sized balls.
- Now take a ball pinch the edges and fold it inwards to make rims decoratively as shown in the picture.
- You can also simply make the shapes like mini doughnuts.
- Heat oil or ghee in a kadai or pan.
- Make sure that the oil doesn't fume at any point.
- Check the oil temperature by adding a pinch of dough into the oil or ghee, if the dough rises immediately, then it's the right temperature.
- Add the 2-3 badushas at a time in the oil or ghee carefully.
- Remove the kadai from the flame and then let the badushas cook. (Doing this the badushas will not be burnt and also will be cooked completely from inside)
- Cook for 5 minutes until the badushas float and then again put the kadai on flame.
- Now again cook the badushas on medium flame until it turns golden brown. (It took around 5-6 minutes for me)
- Drain the badushas on paper towel if you are frying in the oil and then add it to the sugar syrup.
- If you are frying in the ghee or dalda then immediately add them to the sugar syrup.
- Let it soak for 15-20 minutes.
- Do not refrigerate badushas.
- Once it cools down remove them from the sugar syrup and transfer them to a container.
- You can store them in room temperature for a week.
Video for how to shape Badushas
