BADUSHA

Badusha is one such recipes which needs perfection. No matter you are cooking for years together and you can do any dish, I am sure you don't get this sweet perfect when you make it for the first time. If you get it perfect sure you are a chef. I have tried it for many times with many different combinations till I achieved soft, light, mouth melting and juicy badushas. Now I am sure I can make them at any time and get the same perfect badushas. Go through my recipe.

INGREDIENTS

• Maida                     3cups
• Ghee                      4Tsp
• Sugar                     1Tsp
• Baking soda           1/4tsp
• Baking powder      1/4 tsp
• Curd                      1 cup
• Sugar                     2 cups
• Water                     1/2cup
• Cardamom             1 tsp(powder)
• Lemon juice           1 tsp
• Oil                         for deep frying

PROCEDURE

In a large bowl add the curd (curd used must be sour), 1 Tsp of sugar, baking powder, baking soda, ghee.

Mix well till a smooth mixture is formed.

Add the maida little by little and mix till you get a crumbling mixture.

Do not knead the dough as you don't want the gluten to be formed.

Make a lump and set side for 30 minutes.

(Add a liitle bit of water if the mixture doesn't form a lump.)

Mean while make the sugar syrup of 1 thread consistency.

Add the cardamom and lemon juice and switch off the flame.

Lemon juice will not solidify the sugar syrup.

Take a lemon size ball of the maida and make into a perfect round.

Flatten the ball a little bit and make a  dent in the middle.

Make all the Badushas.

Heat oil and once the oil is heated completely keep the flame low.

Now drop the badushas into the oil.

Fry for 12 to 15 minutes on very low flame.(Keep the flame low all through frying or else the badushas will remain raw inside.)

When the badushas are fried completely and turn golden brown add them to the sugar syrup.

Soak the badushas for 15 minutes.

Remove onto a plate and let dry.