Monday, October 21, 2013

Badusha

This is the first indian sweets i had posted in my blog about 2 yrs back.I made it again a few weeks back and i thought i must update the pictures now ;)


While making them this time i felt they are almost so similar to glazed doughnuts :) The only difference doughnuts have yeast in them.Out of the whole process (which is very simple) I enjoyed the glazing part the most.But it happens to be the most tricky part of this sweet too.


 Unlike the first time where i heated the sugar syrup a single string consistency this time i made the sugar into a rolling boil and added all the fried badushas into the sugar syrup and swirled it until they were all uniformly coated.But with this method i felt the sugar coating was falling off but with the single string consistency it didn;t happen i recall from the first time.






Old pic

Preparation Time : 30 mins
























You need (to make 10 small sized baadushas ):

All purpose flour 2/3 cup
Yogurt/curd 1/3cup
Sugar 1 tbsp
Baking powder 1/3tsp
Cardamom powder 2 pinches
Ghee 1 tsp

- You need to make a nice soft dough using the flour, yogurt, baking powder,sugar(1tbspn) cardamom powder and ghee.Add enough ghee so the dough doesn't stick to your fingers.
- This will form a nice soft dough which you need to set away for about an hour.
- Knead this dough for about 5-7 minutes and keep it covered for about 30 minutes or more.
- Then make small gooseberry sized balls of the dough and make a thumb impression at the centre of each ball.
- Deep fry these flattened balls on very low heat.They will turn golden gradually.This is needed so the balls cook through inside.

For the sugar coating :
Sugar 2/3rd cup , Water 2/3rd cup, Seeds of one cardamom pod.

You need to add both the sugar and water on low temperature until the sugar dissolves and then heat on low flame until the sugar syrup reaches a one string consistency(when you take the syrup and let it drop from the spoon it should fall forming a string)


Once you fry the balls coat each of them in the sugar syrup and let it dry.Once they are dry, there you have yummy baadushas ready to eat :)


Enjoy Hot badushas and home made sev with tea!Enjoy the rains :) 


Tips:
1.Add enough ghee to the flour mix so it doesn't stick to your fingers.
2.I read from the original recipe that you need to make the thumb impression because of the added baking powder or else the balls will go fluffy while frying.
3.Since you need to fry the balls on the low heat, you can make the sugar syrup while frying the balls or else if the syrup cools down it crystallizes(i learnt from my mistake) to avoid the crystallization add a few drops of lime juice to this.
4.Don't worry about the sugar consistency it will come about gradually in about 10 mins of low heating the sugar and water.


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