Badusha

Wishing everyone a very Happy Makara Sankranthi, filled with fun flying kites and Happy rangolis!!

Sankranthi always brings along some fond memories for me, days well spent as a kid, back in the good old days.

Getting on the roof tops and flying kites, colorful pretty kites....hey my childhood friends..if you are reading this...remember those days??
Waiting on the roof tops for night fall so that we can fly night kites, those which have a candle in them. I still remember those days and cherish them.

It was also around this time 2 years ago I was thinking to start a blog....so all good things come at the same time! :)

When we were in the East Coast, weather was always cold or we were covered in snow....cold or covered in snow - no difference!...so never got a chance to fly the kite actually for festival. This time maybe, we actually could...unless it rains...so lets see...keeping my fingers crossed!
Past few days hasn't been breezy enough to fly a kite...so.....lets see...

Since its festival time...here is sweet post for you guys. Not difficult to make at all...but it does take a long time to fry and it does need a right method to fry them, otherwise the inside will not cook at all and will remain uncooked.
It needs to be fried really slow, so that the whole inside is cooked properly and to get a pretty brown color on top. For Crispiness, first have the oil on high heat for a minute and then lower it to low and let them cook. Don't over brown them, otherwise the inside won't cook at all again.

For the syrup, I had to prepare the said amount 3 times to accommodate all the pieces.
When the pieces are dropped into the syrup, they absorb it and so you will have to make it again. Since its only sugar and water, while the next batch of badushas are cooking, you can make the syrup.

Ingredients:

4 cups maida, All purpose flour
1/2 tsp baking soda
1/4 cup butter
1/4 cup vegetable shortening
2 tbsp ghee
1 tsp sugar
water to knead

Oil to Deep fry
Syrup:

1 cup sugar
1/2 cup water
pinch of elaichi powder, cardamom powder
pinch of saffron

You may have to do 2-3 times to accommodate all the pieces of badusha, since each batch soaks up the syrup..


Method:

Knead the above said ingredients and keep aside for 10-15 minutes.

Heat the oil to high, but be careful that no fumes are coming!

Meanwhile make the sugar syrup ready and leave it on low heat.

Pinch of small balls of the dough and shape them kind of flat in the center, since it has baking soda, they are going to puff up slightly, so make smaller sized balls and flat in the center.
You can even pleat the edges for a more prettier look!

Drop the badushas into the hot oil and just as they are getting brown, lower the heat to low and let them cook till the perfect brown color is reached.

Remove onto paper napkins and let them drain the oil just for a minute and then drop them into the hot syrup.

Leave them in there just until you can see that they absorbed the syrup, about 2-3 minutes and remove into a serving plate.

Let them cool and get dry, before storing.

They taste wonderful when they are warm and even better when they are cold.

They do not last very long, but in an air tight container, they could stay for about a week. They are better when refrigerated.

Serve as you wish and Enjoy!!!