- Maida – 3/4 cup
- Butter(at room temperature) – 1/8 cup
- Oil – 3/4 tbsp
- Curd – 1 tbsp
- Baking soda – 1/4 tsp
- Sugar – 1/2 tsp
- Water – 1/4 cup
- Oil – as required for deep frying
FOR SUGAR SYRUP
- Sugar- 1/4 cup
- Water – 1/4 cup + 2 tsp
- Cardamom powder – a generous pinch
- Lemon Juice – 1/4 tsp
- In a mixing bowl, sieve maida and baking soda.
- In a bowl, add melted butter, curd, oil and sugar.
- Mix it well.
- Add the butter mixture it to the maida.
- Mix it well. It will look like a uneven mixture.
- Add water little by little to form a soft dough. The dough should be like poori dough. Do not knead it too hard. Else the badushas will not be soft and flaky. Let it rest for 15 minutes.
- Pinch a small portion of the dough. Make lemon sizes balls from then.
- Gently press the dough and make a dent in the middle.
- Heat oil in a kadai.
- Meanwhile, add sugar and water in a wide pan/vessel.
- Heat it to get a single string consistency.
- Turn off the flame. Add cardamom powder and lemon juice(to avoid sugar crystallization) to it.
- Mix it well.
- To check the oil, add a pinch of batter to the oil. If it rises immediately, then it is the correct stage.
- Now, add the shaped badushas in the oil and turn off the flame. Let them cook in pre-heated oil. Once the sound and bubbles from the oil disappears , turn on the flame to medium flame.
- Flip the badushas and cook them in low flame. Fry till the badushas turn golden brown in color.
- Drain oil well and add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 5 minutes.
- Then transfer the badushas to a plate and allow the sugar syrup to dry completely. It will take around 2-3 hours.
- Garnish it with chopped nuts or sweetened & desiccated coconut and serve.
- .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 well but not hard 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 can be decorated. The rims of decorated badushas are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.
- Little saffron strands or rose essence can be added to the sugar syrup if preferred.
- The kadai can be removed from the heat and can be kept back to the stove. But you should be careful with the hot kadai and hot oil.