This is one sweet I love to have it most of the time although I am not fond of sweets but this one is exceptional. I have been wanting to make this for some time and made this some time back and could not post it here until now.
I have followed the recipe from here and have look at the video Master chef Sanjeev Kapoor shows here how to make the dough and fry the baadusha as well, this will give you a good idea to make this sweet, as it was very helpful to me. Thanks to Radhika and Chef S Kapoor.
Prep Time: 30 Mins
Cook Time: 20 Mins
Cook Time: 20 Mins
- All purpose flour – 300 gms
- Vanaspati – 100 gms
- Fresh curd – 1 ½ tsp
- Baking soda – a nice big pinch
- Water – ¼ cup (approx.)
For Sugar syrup
- Sugar – 1 cup
- Water – ¼ cup
- Cardamom powder – ¼ tsp
- Lemon juice – 1 tsp
In a big plate add maida in a big plate. Make a well in the center and add curd and sprinkle the baking soda on curd and mix the liquid till frothy within the well.
Put the vanaspati into the frothy well. The vanaspati should be hard and not at room temperature. Begin crumbling the hard vanaspati with your finger tips along with the curd mixture and when it softens, bring the flour from around and mix with your finger tips distributing the vanaspati to all the flour. This will take 5-8 minutes and in the end will resemble bread crumbs.
Add water with a spoon and make a loose dough. Keep kneading for 10 minutes, so that the dough becomes smooth and soft. Let it rest for ½ hour. Keep the dough in a closed bowl.
Make small lemon sized balls and press gently in the center with your thumb to make an impression and repeat for all the dough. I got around 10 balls. After making, keep them covered to prevent the dough from drying out.
For the Sugar syrup:
Place the sugar and water in a pan and cook over medium flame till it forms one string consistency. Add cardamom powder, mix well and take off stove. Now add lemon juice and mix well. Keep aside.
Meanwhile heat oil in a pan over medium flame. Drop a pinch of dough into the oil and if it rises to the top immediately the temperature is just right.
Simmer flame completely and add 2- 3 baadusha balls into the oil and let it cook for 5 minutes in the heat of the oil. By this time they will start floating on top. Cook in a very slow flame otherwise it will turn brown outside and inside it wont be cooked.
Cook till it becomes brown and looks crisp. Drain on an absorbent paper and transfer it immediately to the sugar syrup. Leave them for 1 minute, take them out and arrange on a plate one next to other and let it dry out.
If you want a thick sugary crust on top you can dip them once more and let it dry out again. Do not leave the baadusha in the syrup as it will become soggy.
Store in an air tight container.