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Preparation Time : 10
Cook Time : 10
Total Time : 20
Maida 1 1/2 cups
Butter(at room temperature) 1/84 cups
Oil 1 1/2 tsp
Curd 2 tsp
Cooking Soda 1/2 tsp
Sugar 1 tsp
Water(adjust accordingly) 1/4 cups
Oil-as required for deep drying 2 cups
For Sugar syrup: Sugar 1/2 cups
Water 3/4 cups
Elachi powder 1 pinch
Lemon Juice 3/4 tsp
Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 5 mins. Divide lemon sized balls and keep aside. Allow it to rest for 5 mins.
Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle , i did nt make swirls, just pressing thump only,
When you shape them itself the badushas should be smooth,,,, there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break.
Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha.
It is very important to fry it only in this method to get perfect layered badushas,,,, First heat oil in a kadai ,,,,check by adding a pinch of the batter if it rises immediately then that is the correct stage
Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil
When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas
Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2mins then transfer it to a tray with butter paper/silver foil.
Once the sugar syrup turns non-sticky you can take and store them. It tastes too good when left for 2-3 hours, Only then the sugar syrup gets sets well inside
Our yum yum easy fast less than 20 minutes delicious badusha/balushahi ready,,,,
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