All purpose flour or maida – 1 & ½ cups
Unsalted butter (melted) – 1/4 cup
Oil – 2 tbsp
Curd – 2 tbsp
Baking powder- ½ tsp
Sugar – 1 tsp
Water – ¼ cup(+ or – adjust accordingly)
Oil – as required for deep frying
salt- a pinch
For the sugar syrup:
Sugar- ½ cup
Water – ¾ cup
cardamom powder (Elachi ) – a generous pinch
Lemon Juice – 1 tsp (stop crystallisation)
In a mixing bowl add melted unsalted butter, curd, oil, baking powder, sugar and whisk it well. Now add flour to it and mix, it looks like scrambled egg. Then add water little by little to form a soft dough. Knead it again for 10 minutes.
Divide into lemon sized balls and allow it to rest for 10 minutes. Start shaping the dough into balls and making a dent with your thumb in the middle or can design like swirl shape badhushas. The dough must be soft while shaping, because if it cracks while frying it may lead to broken.
To make the sugar syrup add both sugar and water. Consistency of sugar syrup must be single thread, then add elachi powder and lemon juice(avoid crystallisation), keep aside. Simultaneously while making the sugar syrup, you start frying the badusha.
Make sure the oil must be hot enough, check by adding a pinch of the dough if it rises immediately then, that is the correct stage.
Now add 3 badushas to the frying pan and slow down to low heat, it makes the badhusa cook evenly, flip it both sides and fry it till golden brown. When the oil sounds and the bubble disappears, take it out and drain the excess of oil with the paper towel for 2 minutes and drop them into sugar syrup. Using this process cook all the remaining badhushas..
Make the badhusas cool down and granish with chopped almonds.
Serve and enjoy it.
Making colored badushas add little food colours while preparing the dough. You can garnish as per your wish. Ex.., cashew nuts, walnuts, or pistachio.