Badusha, another indulgent dessert that I had eaten plenty of but feared making them at home. I always thought it would be a very difficult process. Some of the versions I had tasted were bland in the center, or not flaky enough or just plain raw.

I did finally land on one version where the results have been consistently tasty. And here I share the same recipe with you.

Ingredients

• Maida – 125 g
• Sugar – 150 g
• Water – 75 ml
• Curd – 2 tbsp
• Ghee – 25g
• Baking powder – 3/4 tsp
• Baking soda – 1/4 tsp
• Saffron – a pinch or 1/4 tsp cardamom powder
• Lemon juice – 1/4 tsp
• Oil – for deep frying

Recipe

• Melt the ghee to liquid consistency
• Add baking powder and baking soda to the yogurt
• Once mixed well, add maida to it
• Add the hot ghee to the maida mixture and mix it. It would like crumbly at this phase and that is what it should be
• Add enough water and knead to a smooth and soft dough. Rest for about 30 mins
• Add 75 ml water to 150 g of sugar. Boil to a sticky syrup texture. It should not form any thread consistency
• Now add in the saffron or cardamom powder and mix
• Add in the lemon juice as well to avoid crystallization
• Heat up the oil in a kadhai
• Take the dough and divide it into tablespoon sized balls
• Flatten each ball to a round disc – about 1/4 inch thick
• Make an indentation with the thumb almost all the way through. This helps cook the badusha thoroughly
• Once the oil is hot enough, reduce to medium heat and add in enough discs to the oil
• Continue to cook these on medium heat until light golden brown while lightly tossing with a ladle
• The badusha would have cooked through now
• Once light golden, turn up the heat to high and fry until crispy and golden brown
• Once golden brown, remove and drop in the sugar syrup
• Soak for about a minute in total on both sides. The sweetness seeps through when the badusha is hot and the sugar syrup is warm
• Remove to a serving tray or plate to let cool
• Once cooled, these can be stored in an airtight container for about 4-5 days

Oh, if you are wondering why these are button badusha, it is because of their size. Standard ones are about a couple of inches in radius while these are bite-sized. I hope you enjoy these as much as we did.

PS : I’m participating in #BlogchatterA2Z at https://www.theblogchatter.com