Badhusha

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).