The name itself suggests that this is the king of sweets. (Badusha means king in Persian).
Ingredients:
Maida - 1 cup
Butter - 50 gms
Ice Water - 2 cups
Sugar - 1 cup
Oil - to deep fry
Method:
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.
Showing posts with label Sugar based sweets. Show all posts
Showing posts with label Sugar based sweets. Show all posts
Bengal gram flour Payasam|Mysore pa Kheer
This payasam if done well tastes like Mysore pak.
Ingredients:
Bengal Gram Flour - 1/4 cup
Ghee - 1/4 cup
Sugar - 1/4 cup
Cardamom Powder - 2 pinches
Cashew nuts - 8 nos
Milk - 1 1/2 cups
Method:
In a pan heat ghee. Add the bengal gram flour to the hot ghee and mix well to form a fine paste. Add 1 1/2 cups of water to the besan flour mix and bring it to boil. Add sugar, Keep stirring to avoid forming lumps. When it forms a thick lump add milk and mix well again. Add cardamom powder.
In a pan fry broken cashew nuts till golden brown and add it to the Payasam.
Ingredients:
Bengal Gram Flour - 1/4 cup
Ghee - 1/4 cup
Sugar - 1/4 cup
Cardamom Powder - 2 pinches
Cashew nuts - 8 nos
Milk - 1 1/2 cups
Method:
In a pan heat ghee. Add the bengal gram flour to the hot ghee and mix well to form a fine paste. Add 1 1/2 cups of water to the besan flour mix and bring it to boil. Add sugar, Keep stirring to avoid forming lumps. When it forms a thick lump add milk and mix well again. Add cardamom powder.
In a pan fry broken cashew nuts till golden brown and add it to the Payasam.
Recipe for Pumpkin (Damroot) Halwa
A very famous sweet dish. I dont think this is something specific to any particular region of India. But have to do some research.
Ingredients:
White Pumpkin - 2 cups (grated)
Milk - 2 cups milk
Milk Maid - 1/2 cup
Sugar - 1 cup
Khoa- 1/2 cup grated
Cardamom Powder - 1 pinch
Cashew Nuts - 10 to 12 nos
Ghee - 1/4 cup
Kesar Powder - 1/2 pinch
Method:
Squeeze out the excess water from the Pumkin. In a flat hard bottom pan boil milk and when it comes to boil add grated pumpkin and cardamom powder. In 1 tsp of water mix kesar powder and add it to the pan. Keep stirring till the milk gets absorbed by the pumpkin. Add sugar and cook in low flame. Add 2 tbsp of ghee and stir continuously till the ghee gets separated. Add grated khoa to the cooked halwa. The halwa will turn dry when cooked fully.
In ghee fry the cashewnuts till golden brown. Add it to the halwa
Ingredients:
White Pumpkin - 2 cups (grated)
Milk - 2 cups milk
Milk Maid - 1/2 cup
Sugar - 1 cup
Khoa- 1/2 cup grated
Cardamom Powder - 1 pinch
Cashew Nuts - 10 to 12 nos
Ghee - 1/4 cup
Kesar Powder - 1/2 pinch
Method:
Squeeze out the excess water from the Pumkin. In a flat hard bottom pan boil milk and when it comes to boil add grated pumpkin and cardamom powder. In 1 tsp of water mix kesar powder and add it to the pan. Keep stirring till the milk gets absorbed by the pumpkin. Add sugar and cook in low flame. Add 2 tbsp of ghee and stir continuously till the ghee gets separated. Add grated khoa to the cooked halwa. The halwa will turn dry when cooked fully.
In ghee fry the cashewnuts till golden brown. Add it to the halwa
Recipe for Pongal made of Sugar
Recipe for Sarkarai pongal made of sarkarai. This is not as famous as the Sarkarai Pongal made of Jaggery. My grand ma makes this on Pongal day itself. But my mom makes it during Kanu.
Ingredients:
Milk - 1/2 ltr
Raw Rice - 1 cup
Moong Dal - 1/3 cup
Sugar - 1 cup
Cardamom - 3 to 4 nos
Cashew nut - 12 nos
Ghee - 1 cup
Method:
Wash and pressure cook rice and moong dal in 4 cups of water. When done mash the rice well. Add sugar and milk and mix well. In low flame cook for another 5 mins by stirring constantly.
Remove from flame, powder the cardamom and add it to the Pongal. Fry cashew nut in 2 tbsp of ghee untill it is golden brown in colour and add it to the Pongal. Add the remaining ghee.
Can be served as a part of breakfast along with Ven Pongal and Medu Vadai.
Ingredients:
Milk - 1/2 ltr
Raw Rice - 1 cup
Moong Dal - 1/3 cup
Sugar - 1 cup
Cardamom - 3 to 4 nos
Cashew nut - 12 nos
Ghee - 1 cup
Method:
Wash and pressure cook rice and moong dal in 4 cups of water. When done mash the rice well. Add sugar and milk and mix well. In low flame cook for another 5 mins by stirring constantly.
Remove from flame, powder the cardamom and add it to the Pongal. Fry cashew nut in 2 tbsp of ghee untill it is golden brown in colour and add it to the Pongal. Add the remaining ghee.
Can be served as a part of breakfast along with Ven Pongal and Medu Vadai.
Beet Root Halwa
When we were young, my mom used to make this and carrot halwa quite often. Just for the sake of making us eat these two vegetables. It is quite healthy too. You can alter the ghee and sugar quantities that I have given below if you are a diabetic and health conscious.
Ingredients:
Beetroot - 1 kg
Milk - 1½ litre
Sugar - 400 to 500 gm
Cardamom powder - 1 teaspoon
Saffron - few twigs (optional)
Ghee or Butter - 1 Tablespoon
Cashewnuts - finely chopped and fried in ghee.
Method:
Peel and grate beetroot. Boil milk and let it cool. In a hard bottom deep saucepan add the milk and beetroot. Let the mixture boil untill the milk thickens. Stir the mixture continuously so that it doesnot stick to the bottom. Once it is thick, add sugar and cook further till the paste becomes more thick. Now add ghee, cardamom, and saffron. Low the heat and stir constantly till the mixture collects into a soft ball and the ghee oozes out. Serve hot, decorated with cashewnuts.
Ingredients:
Beetroot - 1 kg
Milk - 1½ litre
Sugar - 400 to 500 gm
Cardamom powder - 1 teaspoon
Saffron - few twigs (optional)
Ghee or Butter - 1 Tablespoon
Cashewnuts - finely chopped and fried in ghee.
Method:
Peel and grate beetroot. Boil milk and let it cool. In a hard bottom deep saucepan add the milk and beetroot. Let the mixture boil untill the milk thickens. Stir the mixture continuously so that it doesnot stick to the bottom. Once it is thick, add sugar and cook further till the paste becomes more thick. Now add ghee, cardamom, and saffron. Low the heat and stir constantly till the mixture collects into a soft ball and the ghee oozes out. Serve hot, decorated with cashewnuts.
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