Cooking web notes

BADUSHA/BUTTER BADUSHA|VIDEO UPDATED!

        I love badusha from my childhood,the time I even hate sweets! The reason is its not too sweet and mild in sweetness. Also I love both home made badusha and the sweet stall one,both has a unique taste and texture. My mom makes very often,if some relatives visit us or if we were visiting them,then she will make this in a jiffy,I used to help her.

                        But this recipe and method are different and bit time consuming,than my mom’s version,still I loved to try it out for its texture,so I tried,I tried two years back for Diwali and this diwali too I tried. It came out good without disappointing me and my H loved it. This time I even passed some to Jeyashri and she too love it.
                       I made now for a special occasion,our anniversary.. And then,I wanted to have it in my blog with my measurements,so I tried today to click stepwise pictures. It came out very well.And why I made this for blogging sake…no,not only for that,this is for two special friends,I will update that in facebook later. The original method and recipe where I referred for is Jasu’s Blog. Please see her blog for the detailed method to fold the ends if you set to try this out of your own.

                      This recipe gives a good texture to the badusha if we just follow the given method.

Ingredients:

Maida/All purpose flour	1 & 1/2 cups
Butter+oil	1/4 cup+1/8 cup
Sugar	1/2 tsp
Curd	1& 1/2 tsp
Cooking soda/sodium bi carbonate	2 pinches
Water	1/4 cup (approx.)
Oil	for deep frying

For Syrup:

Sugar	1/2 cup
Water	Just to immerse the sugar
Elachi powder	2 pinches
Saffron	Optional,A pinch
Lemon Juice	1 tsp

Method:

1. Melt butter and add oil,sugar,curd and sodium –bi-carb. to it and use a whisk to mix well,to make it almost frothy.Add the flour to it 
3. Mix well to make it crumbly. Add water to make it dough,please be careful when adding,the 1/4 cup is what I used,it was just right,still you adjust accordingly. Make it to a smooth dough without any lumps.
4. I kept on kneading for sometime to get a smooth dough..may be 10 mins,I made 11 small lemon sized balls out of it. You can adjust the size accordingly. 

    5.  Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture.  Repeat to finish everything and keep covered.Click for larger pictures 

VIDEO UPDATED TO SHOW HOW TO FOLD :

 

One more video:

6. Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread. Add saffron,elachi if desired and squeeze the lemon juice lastly.

7. Heat oil just enough,check it by adding a pinch of batter,if it rises immediately,then its just right. Dont let the oil fume at any point.

8. Add some five badushas,we prepared ,carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.

9. At  one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame,adjust heat at the end to make it golden brown,for me it took around 5-8 mins.

10. Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha ,I did this in batches 2-3 at a time.  Leave for a minute and then drain the badushas to a greased surface.

1. After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container.  And enjoy! 

Notes:

If you reduce the quantity of butter or oil,then there will be drastic change in the texture of the badushas too,it will turn hard or crispy. You wont get the layers inside too. Badushas will be nice after cooling down,but I found,after a day or two it tastes even better .. Adding lemon juice is to prevent crystallization of the sugar syrup. Don’t hurry up while frying,please do as mentioned,otherwise the texture gets affected too. consume within a week.Do not refrigerate. You can simply make the shapes like a doughnut(mini) , a faster way to do :)