Hooray!!! This is my 200 post. I wanted to honour this exciting moment with an authentic Indian sweet Badhusha. The Badhusha I’ve prepared today is my mother’s recipe. This is absolutely delicious and so simple to prepare. Here I present luscious and mouthwatering Badhusha to please our senses. Njoy Cooking, Serving n Savoring!
Cuisine: North Indian
Maida flour: 1 1/2 cups
Baking soda: 2 pinches
Curd: 2 tbsp
Sugar: 1 cup
Cardamom pods: 5/6 nos.
Melted Ghee or butter: 80 ml or 1/4 th cup
Oil: 3 tbsp+ghee: 2 tbsp for deep frying
Almonds, pistachios: Few for garnishing
Water: Required quantity for making sugar syrup.
Method of preparation:
1. Take 1 1/2 cups of maida into a bowl.
2. Also take 80 ml or approximately one fourth cup of melted ghee and pour into maida.
3. Add two pinches of baking soda into it and mix the dry ingredients thoroughly.
4. Now add two tbsp of thick curd and add to the mixture.
5. Mix thoroughly, if required wet hands with water and knead the dough continuously for 5 minutes. Keep aside and cover with lid.
6. Now take the dough and knead it once again for a minute.
7. Now take one cup of sugar to prepare the sugar syrup.
8. Transfer the sugar into a vessel and add enough water.
9. Allow the sugar to melt and bring it to boil.
10. Crush the cardamom pods and add them to the sugar syrup. Boil the syrup till thin string consistency is attained.
11. Meanwhile make small balls of equal size with the kneaded dough and slightly press in the middle to get Badhusha shape. I’ve prepared tiny Badhushas to consume them very easily and also they require less oil for deep frying.
12. Heat kadai, pour oil and ghee into it.
13. When the oil becomes hot, carefully drop the prepared patties into the oil and fry them on low flame till to get light golden brown colour. Fry 5/6 nos. at a time.
14. Transfer them onto a plate which consists of kitchen paper towel to absorb excess oil.
15. Now drop the fried patties into the hot sugar syrup.
16. Likewise fry all the patties in the oil, transfer them onto plate and then drop them in sugar syrup. Stir the syrup carefully so that all the Badhushas absorb sweetness of the sugar syrup.
17. Transfer the Badhushas into a broad vessel to avoid overcrowding of them. Rest them for 15-20 minutes to absorb the sweetness.
18. Sliver the almonds and pistachios for garnishing.
19. Now transfer the each Badhusha without sugar syrup onto a serving plate, garnish with slivered almonds and pistachios.
20. Now the flaky, mouth melting sweet Badhushas are ready to enjoy.