Badusha is another South Indian sweet famous for it’s soft texture and mild sweetness. The badusha is made almost in every state of south India, only called in different names.
The texture of the badusha is what makes it a favourite for many. It almost forms layers and it’s light with a mild sugary sweetness. Though I don’t like it much, make it for diwali every year as my husband loves these.
Maida/ all-purpose flour – 1 ½ cup
Butter – 1/3 cup
Oil – 1/8 cup
Sugar – 1 tsp
Curd – 1 ½ tsp
Cooking soda – ¼ tsp
Water – less than ¼ cup
For sugar syrup:
Sugar – ½ cup
Water – ¼ cup + 2 tbsps
Cardamom powder – ¼ tsp
Lemon juice – 1 tsp
Melt the butter and oil together and add the cooking soda, sugar and curd.
Whisk well till the mixture is smooth and no lumps are there.
Take maida in a large bowl and sift it once to remove any lumps.
Pour the melted butter mixture into this and mix it well.
The maida would have a crumbly wet sand texture.
Now, slowly add the water a tablespoon at a time and knead well to form a dough.
Add water slowly and make sure to keep kneading after every addition, as you would need very little water to form a dough.
After the flour mixture forms a dough, knead well for another 10 minutes.
Make small lemon sized balls out of this mixture and flatten them to discs.
Make a small indent with your thumb in the centre. Keep aside.
Now, make the sugar syrup with the sugar-water and powdered cardamom powder. Boil the sugar syrup till it reaches a one-string consistency. Add the lemon juice to prevent crystals from forming in the sugar syrup. Mix well and Keep aside.
Now heat oil in a kadai. The oil should be just hot, check by adding a pinch of the batter in, if it rises immediately, the temperature is right.
Add 3-4 badushas in the oil depending on the size of your kadai. Remove from the heat and let them cook on the residual heat. When the bubbles on the badusha reduce, keep them back on the fire and cook them till they turn a golden brown.
Drain on absorbent paper and immediately add them to the sugar syrup.
Coat the sugar syrup on all sides of the badusha. Drain and keep on a greased plate.
Cool and ENJOY!!!
(They taste best after a day.)