Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup plain yogurt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut flakes
- 1/4 cup raisins
- 1 cup vegetable oil (for frying)
- 1 1/2 cups granulated sugar
- 1 cup water
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Pastry cutter or knife
- Deep frying pan
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and softened butter. Mix well until the mixture resembles coarse crumbs.
2. Add the plain yogurt to the mixture and knead until it forms a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a small saucepan, combine the granulated sugar and water. Bring to a boil and simmer until the sugar dissolves and the syrup thickens. Remove from heat and set aside.
4. Add the coconut flakes and raisins to the dough and knead until they are evenly distributed.
5. Roll out the dough on a floured surface to a thickness of about 1/2 inch. Cut the dough into small diamond shapes using a pastry cutter or knife.
6. Heat the vegetable oil in a deep frying pan over medium heat. Fry the diamond-shaped dough pieces in batches until they turn golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain excess oil.
7. Dip the fried dough pieces in the sugar syrup, making sure they are coated well. Let them soak in the syrup for a few minutes before removing them with a slotted spoon.
8. Place the Badusha on a serving plate and garnish with additional coconut flakes and raisins.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying
Serving size:
Makes about 20 Badusha
Nutritional information:
Calories per serving: 230
Fat: 10g
Carbohydrates: 33g
Protein: 2g
Substitutions for ingredients:
- You can use ghee instead of butter for a richer flavor.
- You can use buttermilk instead of plain yogurt.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add cardamom powder or rose water to the sugar syrup for a different flavor.
- You can add chopped nuts to the dough for added texture.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of yogurt accordingly.
- Fry the Badusha in small batches to ensure they cook evenly.
- Soak the Badusha in the sugar syrup for at least 5 minutes to ensure they are fully coated.
Storage instructions:
Store the Badusha in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the Badusha in a preheated oven at 350°F for 5-10 minutes or until they are warm.
Presentation ideas:
Arrange the Badusha on a platter and sprinkle with powdered sugar. Serve with a cup of hot tea or coffee.
Garnishes:
Coconut flakes and raisins
Pairings:
Hot tea or coffee
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add more yogurt.
- If the dough is too wet, add more flour.
- If the Badusha are not crispy, increase the heat while frying.
- If the Badusha are too hard, reduce the cooking time.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the Badusha from absorbing too much oil.
- Use a slotted spoon to remove the Badusha from the oil to prevent burns.
Food history:
Badusha is a popular Indian sweet that originated in the southern state of Tamil Nadu. It is also known as Balushahi in North India and Pakistan.
Flavor profiles:
Sweet, crispy, and coconutty
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian