For dough:

Maida / All purpose flour - 2 cups
Oil - 1/4 cup or 2 Ounce
Butter / Ghee - Half of 1/4 cup or 1 Ounce
Sugar - 2 tsp
Salt - A pinch
Cooking Soda - A pinch
Water - 1 Ounce to 2 Ounce

For Syrup:

Sugar - 1 cup
Water - 1 cup
Oil for frying


Mix Flour, Salt, Sugar & cooking soda well.
Melt Ghee with Oil and add to the flour.
Using your hands Knead the dough softly.
If require add water little by little and make a soft dough as we do for Chappathi dough.
Rest it for an hour & make small lemon size balls.
Slightly flatten them with small depression in center.
Rest it for 5 mins, Meanwhile heat Oil in a kadai or Pan for frying in medium heat.
Drop Badhusha s in batches & lower the heat. Let it cook in low heat itself.
Carefully turn over them & cook till it turns golden brown colour.
Side by, prepare sugar syrup with sugar & water to one string consistency and turn off the heat.
Add cooked badhusha to sugar syrup & leave it for 1 minute.
Remove the dipped badhusha & let it cool.
Store in Air tight container.

Note: Use same measurement to get soft Badhusha.
It is Better to keep more oil, So badhusha will float & cook completely. If you want white coated badhusha then  Keep on stirring the 1 string consistency sugar syrup till it form cloudy syrup after removing from heat . Soak the badhusha in cloudy sugar syrup for 3 mins and remove, keep it in grease plate to cool.
After cooling, with help of oiled platted knife take the badhusha carefully & store it in a container.


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