After a very long, I tempted to try my hands on these cute little badusha pieces. And the most delighting part, the sweet turned out perfect like flaky with crispy exterior and soft interior. As you bite it, the flaky layers with all the sugary sweetness melt in your mouth. In fact, I loved these sweet things. I am seriously thinking, what kept me away from making badusha in my kitchen all these days? Well, there are million reasons. May be a kind of laziness wrapped me around? May be. What so ever.
Let me put together some important things to take care of in this recipe. Badusha or balushahi whatever you call, is made up of all purpose flour(maida). It has gluten. So first step is to get rid of that gluten. And a good amount of melted ghee (remember NOT HOT) goes in to it. Ghee makes the maida gluten free. As you mix ghee with flour through your fingers, maida takes crumble form. The baking soda and yogurt helps maida to be aerated. And we get flaky sweet which is awesome.
When you make dough with all these ingredients included, the dough doesn’t turn to be smooth. And you don’t try to bring in smooth texture. Because the dough is perfect with uneven texture. Next caution of word is with deep frying. When the dough shaped like badusha gets in to oil, it should be cooked in low flame. And the oil has to be medium hot. So this is kind of patience demanding. So you have to be patient to devour yummy sweet thing after all!
When perfectly deep fried badusha is immersed in sugar syrup, each layer inside absorbs syrup. And it’s totally a bliss. So what is keeping you away from trying this awesomeness?? nothing hopefully.
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