Badhusha

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).

Ingredients