BM #119 Week 1 Day 2 - 

For today's sweet, I have chosen to highlight this unique way to make the ever popular Balushahi or Badusha without using Maida/All Purpose Flour.

It has a unique texture and definitely competes with the regular Badusha in all aspects. Thanks to Sasi Kala for this recipe.

Recipe Source here
Ingredients - 

*Fine Sooji  / Chiroti Rava 1 cup
Salt a pinch
Baking Soda 1/2 tsp
Ghee 1/4 cup
Curd 1/4 cup
Crushed Nuts for garnish (Optional)
Oil to deep fry 
For the Syrup - 
Sugar 1 cup
Water 3/4 cup

* If the fine sooji is not sine enough don't hesitate to pulse the sooji in the mixer but make sure it doesn't get too fine.



Method Of Preparation -

In a mixing bowl, add fine sooji, salt and baking soda and mix well.

Add in the ghee and rub it into the sooji until the ghee is incorporated. Slowly add the curd and make into a soft dough kneading it well for about 2-3 minutes.

Cover and set aside for about 15-20 minutes.

While the dough is resting, the syrup can be made and kept ready.


To make the syrup - Heat a thick bottomed pan, add sugar and water and let it boil until the syrup is sticky and honey colored. Remove from heat just as the syrup approaches the 'single string consistency' stage.

To make the badusha - 
Knead the dough well for about 2-3 minutes until it feels pliable and divide into 12-14 equal portions.

Knead each portion of the dough and make thick discs with an indent in the middle, set aside and cover. Continue with the rest of the dough.

Heat oil to deep fry. Make sure the heat is on low. Drop the prepared discs into the oil not crowding them.

Allow them to rise to the top and gently flip them and let them get a golden hue. Remove from the oil and drain them on paper towels. Continue with the rest of the prepared discs.

Dunk them in the syrup and let them sit in the syrup for about 5 minutes. Remove from the syrup, drain the excess syrup and arrange them on a tray, garnish with chopped nuts and allow them to dry for a few minutes.

Serve them and enjoy.

BMLogo


Preparation Time 45 minutes
Makes 14-16

2 comments

  1. This is one of my favourite sweets and truly looking at it , I am drooling . It’s been ages since I had it - wish could grab from the screen .

     
  2. Radha Says:
  3. Wow! looks exactly like the traditional ones. Awesome. I love badhusha. Bookmarked for making. Thanks for the recipe!

     
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Followers

Member Of

Top Food Blogs
Blog Directory