Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup ghee
- 1/2 cup water
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup grated jaggery
- 1/2 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Rolling pin
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, baking powder, and baking soda. Mix well.
2. Add the ghee and mix until the mixture resembles breadcrumbs.
3. Gradually add water and knead the dough until it becomes smooth and pliable.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. In a separate bowl, mix the grated jaggery and cardamom powder until well combined.
6. Divide the dough into small balls and flatten them into discs.
7. Place a small amount of the jaggery mixture in the center of each disc and fold the edges to seal it.
8. Heat oil in a deep frying pan over medium heat.
9. Fry the badusha until golden brown on both sides.
10. Remove the badusha from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 12 badusha
Nutritional information:
Calories per serving: 240
Fat: 12g
Carbohydrates: 30g
Protein: 3g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or white sugar.
- Ghee can be substituted with butter or vegetable oil.
Variations:
- Instead of cardamom powder, you can use cinnamon or nutmeg powder.
- You can add chopped nuts like almonds or pistachios to the jaggery mixture for added texture.
Tips and tricks:
- Make sure the dough is well rested before shaping the badusha.
- Do not overfill the badusha with the jaggery mixture, or it will leak out during frying.
- Fry the badusha on medium heat to ensure they cook evenly and do not burn.
Storage instructions:
Store the badusha in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, microwave the badusha for 10-15 seconds or warm them in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Arrange the badusha on a plate and sprinkle powdered sugar on top for a decorative touch.
Garnishes:
Sprinkle chopped nuts or edible flowers on top of the badusha for added visual appeal.
Pairings:
Serve the badusha with a hot cup of chai or coffee.
Suggested side dishes:
Badusha is a sweet snack and does not require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it becomes smooth and pliable.
- If the badusha are not cooking evenly, adjust the heat and make sure they are not overcrowded in the frying pan.
Food safety advice:
- Make sure the oil is hot enough before frying the badusha to prevent them from absorbing too much oil.
- Do not leave the hot oil unattended while frying.
Food history:
Badusha is a popular Indian sweet that originated in the southern state of Tamil Nadu. It is traditionally made with flour, ghee, and sugar syrup.
Flavor profiles:
Badusha with jaggery and cardamom has a sweet and slightly spicy flavor with a hint of caramel from the jaggery.
Serving suggestions:
Serve the badusha as a dessert or snack with a hot cup of chai or coffee.
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Region: Indian