Badhusha is a traditional sweet of India made usually in most of festivals. It is a doughnut made out of flour & coated with sugar syrup. After trying various methods of preparing badhusha, I found this measurement is perfect to get soft badhusha as we get in Krishna sweets. Try this & let me know. I got this recipe from "Arusuvai Neram" South Indian TV cookery show.
Maida / All purpose flour - 2 cups
Oil - ¼ cup or 2 Ounce
Butter / Ghee - Half of ¼ cup or 1 Ounce
Sugar - 2 tsp
Salt - A pinch
Cooking Soda - A pinch
Water - 1 Ounce to 2 Ounce
Sugar - 1 cup
Water - 1 cup
Oil for frying
- Mix Flour, Salt, Sugar & cooking soda well.
- Melt Ghee with Oil and add to the flour.
- Using your hands Knead the dough softly.
- If require add water little by little and make a soft dough as we do for Chappathi dough.
- Rest it for an hour & make small lemon size balls.
- Slightly flatten them with small depression in center.
- Rest it for 5 mins, Meanwhile heat Oil in a kadai or Pan for frying in medium heat.
- Drop Badhusha s in batches & lower the heat. Let it cook in low heat itself.
- Carefully turn over them & cook till it turns golden brown colour.
- Side by, prepare sugar syrup with sugar & water to one string consistency and turn off the heat.
- Add cooked badhusha to sugar syrup & leave it for 1 minute.
- Remove the dipped badhusha & let it cool.
- Store in Air tight container.
Note: Use same measurement to get soft Badhusha.
It is Better to keep more oil, So badhusha will float & cook completely. If you want white coated badhusha then Keep on stirring the 1 string consistency sugar syrup till it form cloudy syrup after removing from heat . Soak the badhusha in cloudy sugar syrup for 3 mins and remove, keep it in grease plate to cool.
After cooling, with help of oiled platted knife take the badhusha carefully & store it in a container.
Submitted for Bookmarked recipes.