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 cup cashews, chopped
- 1/4 cup rose water
- Oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Medium mixing bowl
- Rolling pin
- Pastry cutter or knife
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
2. In a medium mixing bowl, cream the butter and sugar together until light and fluffy. Add the yogurt and rose water and mix well.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Roll out the dough to 1/4 inch thickness and cut into small circles using a pastry cutter or knife.
7. Make a small indentation in the center of each circle with your thumb.
8. Heat oil in a deep-fryer or heavy-bottomed pot to 350°F.
9. Fry the badusha in batches until golden brown on both sides, about 3-4 minutes per side.
10. Remove the badusha from the oil with a slotted spoon and drain on paper towels.
11. In a small pan, toast the chopped cashews until lightly browned.
12. Dip the badusha in rose water and sprinkle with toasted cashews.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes about 20-25 badusha.
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 80mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 4g
Protein: 2g
Substitutions for ingredients:
- You can use ghee instead of butter.
- Almonds or pistachios can be used instead of cashews.
- You can use vanilla extract instead of rose water.
Variations:
- Add a pinch of cardamom powder to the dough for a spiced flavor.
- Drizzle honey over the badusha instead of rose water.
- Add saffron to the dough for a vibrant yellow color.
Tips and tricks:
- Make sure the dough is kneaded well to ensure a soft and flaky texture.
- Don't overcrowd the fryer or pot while frying the badusha.
- Dip the badusha in rose water while they are still warm for better absorption.
- Store the badusha in an airtight container to keep them fresh.
Storage instructions:
Store the badusha in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the badusha in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the badusha on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with chopped pistachios or almonds.
Pairings:
Serve with a cup of chai or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of yogurt at a time until it comes together.
- If the badusha are too hard, reduce the cooking time or temperature.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the badusha from absorbing too much oil.
- Use caution while frying to prevent burns.
Food history:
Badusha is a popular Indian sweet that originated in the southern state of Tamil Nadu. It is traditionally made during festivals and special occasions.
Flavor profiles:
The badusha has a flaky and buttery texture with a subtle sweetness and a hint of rose water.
Serving suggestions:
Serve the badusha as a dessert or snack.
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Region: Indian