¼ Kg Ghee or Dalda;
¼ Kg Maida;
A pinch of Baking Soda;
Salt a pinch;
Curd – ½ a small Cup;
1 Cup warm milk or warm water could be used;
¼ kg Sugar for Syrup;
½ Kg Oil for frying.
Take Ghee/Dalda place in a bowl. Add the Curd & mix well into a paste, add the Sieved Maida/salt/baking powder & mix to form a smooth, soft dough, using warm milk or warm water. Pour Oil into a kadai (wok) for deep frying – let it get hot over med/low heat. Take small lime size balls of dough & make a dent in the center with your thumb, do the same till all the dough is over, fry 4 – 5 of the Badhusha’s @ a time till golden brown on both sides, then drop them into the syrup – remove & place on plate to dry.
To make the Syrup: Put the Sugar into a vessel, add ½ cup water, keep stirring till Sugar dissolves, keep the syrup on the fire till it is one string thick or a light trickle – like icing.
PN: While the Syrup is still damp on the Badhusha you could decorate
the Badhusha’s with colored coconut scrapings.
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