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Recipe to make Badusha

posted 7 Jan 2013, 03:36 by R A   [ updated 7 Jan 2013, 03:36 ]
The name itself suggests that this is the king of sweets. (Badusha means king in Persian).

Maida - 1 cup
Butter - 50 gms
Ice Water - 2 cups
Sugar - 1 cup
Oil - to deep fry

Add the butter to maida and knead it to rawa or bread crumb consistency. Add ice water to maida slowly and knead it again. Make fine balls with it (care should be taken so that no cracks are formed in the ball). Make thin chappatis out of the balls. Place 3 chappatis one over the other. Spread butter in between the chappatis. Spread butter on the top chappati and sprinkle 1 tbsp of maida over it. Roll the chappatis to form a cylinder. Seal the ends and cut into pieces. Keep the cut pieces in fridge for 30 mins.

Make balls of the cut pieces and press them and flatten them. Make a hole in the middle and fry it in oil in medium heat. (Care should be taken that the Badusha is immersed thoroughly in oil for consistent frying). 3 to 4 pieces can be fried at one time. Turn them constantly so that both the sides are puffed up and are cooked completely.

In the mean time, in a hard bottom pan make sugar syrup of 2 string consistency. This have to be kept ready before the Badushas are fried. Remove the Badushas from flame and immerse them in sugar syrup. The Badushas have to be well coated with syrup. Remove the Badushas and spread them on wire sheet to avoid sticking to the plate. While the syrup is still sticky a cherry or a raisin or a badam or a cashew nut can be placed for decoration.