I can say I have no limitations when it comes to sweets. From my childhood days badusha is my fav sweet so since the day I started cooking, making badusha was a dream to me. I got the recipe from ammas old binding book and first time tried it for last diwali but could post it. And after that have been making it since a year and should say it has got me the most appreciations.
Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins.
Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls. When you shape them itself the badushas should be smooth...there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break.
I learnt making these swirls from Raks Kitchen - beautifully demonstrated in her site
Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha.
To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in a kadai - check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil....When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas.
Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2mins then transfer it to a tray with butter paper/silver foil. Once the sugar syrup turns non-sticky you can take and store them. It tastes too good when left for 2-3 hours, Only then the sugar syrup gets sets well inside.
I made hubby go nuts while recording the video, I think he shot around 10 videos ;) hehe and finally this was ok for me :) Guess he would have cursed me enough though didnt show it outside ;) I hope its clear and understandable. This is easy but sure comes by practise- trust me if I can get it, anyone can get it right too :)
- The orginal recipe says to remove the kadai from fire then keeping it back. But instead I follow the switching off and on method for convenience.
- Do not fry the badushas in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead for 10mins to get a very soft dough and also fry in medium low flame.
- Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself.
- Badushas with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.
- Do not add more saffron than the mentioned amount as it will totally change the flavour and spoil the taste.
I have been making badushas only since a year , I should say this recipe has not let down anytime. I have served the guests, took it to office only to get more and more appreciations.
Can you see the layers inside, soft juicy and yumm. I am sure you cannot stop with one. What are you still waiting for , try it for yourself ! :)