Friday, November 9, 2007


Maida: 400 ml

Ghee: a little less than 100 ml

Baking powder: 1/4 tsp

Cooking soda: 1/2 tsp

Sugar: 250 ml

Curd: 2 teaspoons

Cooking oil: About 400 ml or less

Mix the maida, baking powder and cooking soda and sieve twice. Take this mixture in a big plate, add ghee and knead well. Add the curd and knead again. Add some water and knead the dough to a smooth consistency like for chapathi. Place the dough in a dish greased with ghee and cover with a wet cloth.

After 2 hours, make about 20 balls with the dough. Gently flatten the balls and make a depression in the centre with your thumb.

Heat the oil in a pan. When the oil is a little hot, place about 6-7 badushas in it and cook on a low flame. When one side is cooked gently turn over one by one and scratch with a knife in 2 or 3 places. Turn them over and scratch the other side also. This will allow the badushas to get cooked evenly inside and later to absorb the sugar syrup. When the badushas are golden brown, remove from pan and place in a plate. Cook the remaining badushas in the same way.

In a pan take 200 ml of water, add sugar and boil. When it boils, dirt will begin to float on top. Remove this and continue boiling the syrup until one string consistency is reached. Switch off the stove.

Place the prepared badushas in the sugar syrup in batches. Bathe the top of the badushas with sugar syrup using a spoon. Turn them over and repeat. Remove from syrup and let dry on a plate. When dry store in a dry container.

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