Badusha

Its time to make Diwali sweets and snacks. The thought of making sweets reminds me of a lot of sweets, one of which is badusha.
I never thought of making some sweets at home until I see them its easy to make and never fails. My sister in law makes badushas and I enjoy eating them. Now as I am out of town thought of making it myself and she gave me the recipe, which turned out really good.This is the first time I am trying it for myself.

Preparation Time :10 mins |Cooking Time : 25 mins |Makes around 20 badushas.

Ingredients:

Maida - 3 cups

Ghee, oil and curd (equal portions) - 1 and 1/2 cups

Baking soda - 1/4 tsp
Water to make dough

Oil to fry

Almond/Pista for decoration

For Syrup:

Sugar - 1/1/4 cup
Water - 3/4 cup

Elaichi - 1/4 tsp

Saffron - few strands

Method:

• Mix ghee,oil and curd.

• Mix maida and baking soda, make a hole in centre add curd/oil/ghee mixture. Mix to crumbles, again add the rest of the mix and make a smooth dough.

• If needed sprinkle water and make a soft dough. Rest for at least 30 mins.   

• Make equal size ball and press a hole mold in center.

• Fry them in hot oil, in low heat until golden brown. It takes time to cook all the way inside, so be patient.

• Meanwhile make the syrup for one string consistency for a glazed badusha. Two string for a sugar coated badusha. Add elaichi and saffron. Keep it warm while the badusha is ready to dip.

• When the badushas turn golden brown, remove and soak them in syrup. Coat them each side for about a min. If your badushas are soft you can reduce the time in the syrup. I forgot to take the picture on the first batch. This was the last batch.

• Remove and place them on a plate. It has a shelf life for about three to four days in room temperature. Keep them refrigerated later.

Note: If badusha starts to break in oil add some more flour and oil and knead them again.