Friday, March 20, 2009



All-purpose flour(Maida) - 2 cups
Plain yoghurt - 1 cup
Ghee - 1/2 cup or little less
Baking soda - 1 tsp
Lemon juice - 1/2 tsp
Vanilla essence - few drops
Oil for deep frying
For syrup:-Sugar - 3 cups, water - 1 1/2

  • Mix the curd and add 1-2tsp sugar and ghee to make a foaming consistency.
  • In a food processor, pour this liquid and add the flour, baking soda and blend for 2 - 3 mins. No need to add water. If needed, add curd.
  • Make it into a spongy dough. Make small lemon size balls and roll in between palms hardly and make a thump impression in center.
  • Cover with a damp cloth and keep them in the fridge for 20 mins.
  • Prepare the syrup of 2 string consistency and keep it warm. Add vanilla essence and lemon juice to the syrup.
  • Take the badushas from the fridge and keep in the room temperature for 2 mins.
  • Heat oil in a pan and when oil is hot simmer the flame to medium. Let the badushas cook on a low heat to golden brown. (If oil is too hot, badushas will break.)
  • Remove from oil and drop them one by one into the syrup.
  • Allow the badushas to soak in syrup for 12 -15 mins.


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