Wishing everyone a happy and fun filled safe Diwali. Badhusha is a rich dessert that is slightly hard on the outside and flaky and juicy on the inside. To be frank I have never dreamt that I would be making badhushas at home . I called my mom and asked her if she knew the recipe, but she did not have one. Luckily my blog buddies came to the rescue and I would have read at least 50 recipes to get the tips and tricks to get it right.The key is to have patience. Yes, I mean lots of it. I made the dough and dropped the first batch in the oil. Result was hard and undercooked badhushas. I dropped the second batch in oil and it disintegrated leaving me in despair. Just when I was about to give up, something clicked and I realized that there was not enough oil for the badhushas to float. I also figured out that I was adding in the badhushas way too early before the oil could heat up and that was why it was breaking apart.
I made smaller balls with the remaining pieces and dropped them at the right time. Voila, perfect badhushas that did not break apart. I let them sit overnight in a box and broke one apart the next and was jumping in joy to see the flaky layers. Mission accomplished and the initial mistakes really helped me learn the process better. Recipe from here.
Juicy and flaky dessert.
- For Dough
- butter - 1/4 cup
- oil - 1.5 tbsp
- yogurt - 2 tbsp
Homemade yogurt can be made following this link
- baking soda - 1/2 tsp
- sugar - 1 tsp
- all purpose flour - 1 1/2 cups
- water - as needed
- oil - for deep frying
- For Sugar Syrup
- sugar - 1/2 cup
- water - 3.4 cup
- cardamom - a pinch (powder)
- saffron - few strands
- lemon juice - 3/4 tsp
Mix butter, oil, yogurt, baking soda and sugar well. Add the flour and form a crumbly mix. Next add water as needed and make a stiff dough. Knead well for about 10 minutes or so. Make small balls of the dough and allow it to rest for about 10 minutes.
Take each ball and flatten them. Make a small dent in the middle. Keep the balls covered.
For Sugar Syrup
Meanwhile prepare the sugar syrup and watch for single thread consistency. You can check this easily by placing a drop of sugar syrup mixture in a bowl of water. If it does not disintegrate and forms a ball then you can roll a drop in between your thumb and index finger. It will form a string. Now turn off the stove and add lemon juice, cardamom powder and saffron.
Heat oil for deep frying. When you drop a small piece of dough in it, it should rise up immediately. Now turn off the stove and add about 3 or 4 badushas in the oil and allow to cook for about 5 minutes or so until the hissing sound stops. The badushas will also float at this point.
Turn the stove back on and keep the flame low. Flip the badhusha's over and when both sides are golden brown remove from oil. Add the badhusha's to the sugar syrup. Coat both sides and allow to sit in the syrup for about a minute. Then remove and place on a wax lined plate.
When the sugar sets and is no longer sticky, store in air tight containers.
1. It is very important to follow the frying method properly.
2. Trying to speed up the process will give badhusha's that are not cooked in the middle and/or are hard on the outside.
3. If the oil is not at the right temperature before adding the badhusha's they might disintegrate in the oil. It is not pretty :). Check the oil temperature by dropping a small piece of dough each time before adding a fresh batch.
4. Kneading to a smooth dough and rolling the balls smoothly is also important.
5. Lemon juice is added to prevent the syrup from crystallizing. Also try to the keep the syrup warm. If it still crystallizes, add a teaspoon or so of water and mix it up.
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1. Take butter, oil, yogurt, baking soda and sugar.2. Mix well.3. Add flour.4. Mix. You will have a crumbly dough.5. Using water make a stiff dough.6. Knead for about 10 minutes.7. Divide into small balls and keep aside for about 10 minutes.8. Meanwhile bring sugar and water to boil in a pan.9. Watch for single thread consistency. You can check this easily by placing a drop of sugar syrup mixture in a bowl of water. If it does not disintegrate and forms a ball then you can roll a drop in between your thumb and index finger. It will form a string. Turn off the stove and add lemon juice, saffron and cardamom.10. Take each ball and flatten them. Make a small dent in the middle.11. Heat oil for deep frying. When you drop a small piece of dough in it, it should rise up immediately. Now turn off the stove and add about 3 or 4 badushas in the oil and allow to cook for about 5 minutes or so until the hissing sound stops. The badushas will also float at this point. Have patience.
Turn the flame back on and keep it on low. Flip the badhushas and cook until both sides are golden brown. 12. Badhushas ready.13. Add them to the sugar syrup and flip over to coat both sides. Leave it in the syrup for about one minute and then place in a wax paper lined plate to cool off. Once the sugar sets, store in an air tight container.
Rich and flaky badushas ready.
Linking to DIO – Diwali Bash.