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Badhusha
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Ingredients
•
Maida
- 1 ½ cups
•
Vanaspathi/Dalda
- 75 grams
•
Cooking soda
- a pinch
•
Sugar
- ¾ cup
•
Water
- ½ cup
•
Pisthas (for decoration)
- 1 tablespoon
•
Almonds (for decoration)
- 1 tablespoon
•
Vanaspathi (for deep frying)
- as required
Method
1. Rub
vanaspathi
and
soda
on a flat plate, using palm of hand till it becomes frothy and shiny. (Approximately 10 to 12 minutes).
2. When it becomes flaky, sprinkle
maida
and
blend
gently using finger tips.
3. Sprinkle little
water
and
make
a soft dough. (Do not knead)
4.
Keep
aside closed with a wet cloth for 5 minutes.
5. Divide the dough into big lemon sized balls.
6. Flatten each ball and
make
a small depression in the centre.
7.
Prepare
all the badhushas and
keep
closed.
8.
Heat
vanaspathi
in a kadai till it melts and becomes moderately hot.
9.
Remove
from fire and put few badhushas gently, in that
vanaspathi
.
10. Put back the kadai on the stove with medium flame till it turns golden brown.
11. Pierce badhusha with a tooth pick in the centre
12. Do not disturb it while
frying
.
13. Turn gently once using a fork.
14. When it is brown on both sides,
take out
from
oil
and arrange on a flat plate.(This
cooking
takes place at least 10 minutes).
Keep
aside.
15. Repeat the same process each time to maintain the temperature which is important for successful badhushas.
16.
Heat
sugar
and
water
together in another heavy kadai.
17. Sprinkle little milk and
remove
the dirt which comes on top.
18. When
sugar
reaches one string consistency,
remove
from fire.
19. Allow the syrup to thicken slightly and
dip
the badhushas to coat on all the sides and arrange on a flat plate.
20. If the syrup becomes thick,
add
some more
water
and
heat
again till it reaches one string consistency.
21. Repeat the
dipping
process twice or thrice till required sweetness.
22. Sprinkle fried nuts soon after
removing
from the syrup so that it sticks.(Grated, coloured dry coconut can also be sprinkled on top).
Collections:
Desserts & Sweets