Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup plain yogurt
- 1/4 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 1/4 cup chopped pistachios
- Oil for frying
Special equipment needed:
- Deep-fry thermometer
- Rolling pin
- Pastry cutter or knife
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cardamom.
2. Add the softened butter and mix until the mixture resembles coarse crumbs.
3. Add the yogurt and mix until a soft dough forms.
4. Knead the dough for a few minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Heat the oil in a deep frying pan over medium heat.
7. Divide the dough into small balls and flatten them slightly with your palm.
8. Use a pastry cutter or knife to make a criss-cross pattern on the top of each ball.
9. Fry the badusha in batches until they turn golden brown on both sides.
10. Use a slotted spoon to remove the badusha from the oil and place them on paper towels to drain excess oil.
11. Sprinkle chopped pistachios over the badusha while they are still warm.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes about 20 badusha. Serving size is 1 badusha.
Nutritional information:
Calories per serving: 140
Total fat: 7g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 65mg
Total carbohydrates: 17g
Dietary fiber: 1g
Total sugars: 3g
Protein: 3g
Substitutions for ingredients:
- You can use ghee instead of butter.
- You can use sour cream instead of yogurt.
- You can use almond or cashew nuts instead of pistachios.
Variations:
- You can add saffron strands to the dough for a more aromatic flavor.
- You can add rose water to the dough for a floral flavor.
- You can add a pinch of nutmeg or cinnamon to the dough for a warm and spicy flavor.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Do not over-knead the dough as it can make the badusha tough.
- Make sure the oil is at the right temperature before frying the badusha to ensure they cook evenly.
- Sprinkle the chopped pistachios over the badusha while they are still warm so that they stick to the surface.
Storage instructions:
Store the badusha in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the badusha, place them in a preheated oven at 350°F for 5-7 minutes or until they are warm and crispy.
Presentation ideas:
Arrange the badusha on a platter and sprinkle some powdered sugar over them. You can also drizzle some honey or syrup over them for added sweetness.
Garnishes:
Chopped pistachios, powdered sugar, honey, syrup, or edible flowers.
Pairings:
Masala chai, coffee, or milk.
Suggested side dishes:
Fruit salad, yogurt, or ice cream.
Troubleshooting advice:
- If the badusha are too hard, it means they have been over-kneaded. Next time, knead the dough for a shorter time.
- If the badusha are too soft, it means they have not been fried long enough. Next time, fry them for a few more minutes until they turn golden brown.
Food safety advice:
- Make sure the oil is not too hot as it can cause the badusha to burn.
- Do not overcrowd the frying pan as it can lower the temperature of the oil and cause the badusha to absorb more oil.
Food history:
Badusha is a popular Indian sweet that originated in the southern state of Tamil Nadu. It is also known as Balushahi in some parts of India and Pakistan.
Flavor profiles:
Badusha has a sweet and buttery flavor with a hint of cardamom and a crunchy texture from the chopped pistachios.
Serving suggestions:
Serve the badusha as a dessert or snack with a hot cup of masala chai or coffee.
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Region: Indian