Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup ghee
- 1/2 cup yogurt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup water
- 1/4 tsp saffron strands
- 1/4 cup chopped pistachios
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
- Rolling pin
- Pastry cutter or knife
Step-by-step instructions:
1. In a small bowl, soak saffron strands in 1/4 cup of warm water and set aside.
2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
3. Add ghee to the flour mixture and mix well until it resembles coarse crumbs.
4. Add yogurt to the mixture and knead until it forms a smooth dough.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. In a small saucepan, heat sugar and saffron water over low heat until the sugar dissolves completely.
7. Remove from heat and keep aside.
8. Divide the dough into small equal-sized balls.
9. Flatten each ball with a rolling pin and cut into small circles using a pastry cutter or knife.
10. Make a small dent in the center of each circle with your thumb.
11. Heat oil in a deep frying pan over medium heat.
12. Fry the circles in batches until they turn golden brown.
13. Remove the fried circles from the oil with a slotted spoon and drain excess oil on a paper towel.
14. Dip each fried circle in the saffron syrup and place on a serving plate.
15. Garnish with chopped pistachios.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for deep frying: 350°F
Serving size:
Makes 20-25 Badusha
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Substitutions for ingredients:
- Clarified butter can be used instead of ghee.
- Almonds or cashews can be used instead of pistachios.
Variations:
- Badusha can be flavored with cardamom powder instead of saffron.
- Badusha can be filled with sweetened coconut or nut filling.
Tips and tricks:
- Knead the dough well to ensure a smooth texture.
- Do not overheat the saffron syrup as it can turn bitter.
- Fry the Badusha on medium heat to ensure even cooking.
Storage instructions:
Badusha can be stored in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, microwave the Badusha for 10-15 seconds or heat in a preheated oven at 350°F for 5 minutes.
Presentation ideas:
Serve Badusha on a platter with a sprinkling of chopped pistachios.
Garnishes:
Chopped pistachios
Pairings:
Badusha can be served with a cup of hot tea or coffee.
Suggested side dishes:
Badusha can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more yogurt.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Use fresh ingredients.
- Ensure the oil is heated to the correct temperature before frying.
Food history:
Badusha is a traditional Indian sweet that originated in the southern state of Tamil Nadu.
Flavor profiles:
Badusha has a sweet and slightly nutty flavor with a hint of saffron.
Serving suggestions:
Serve Badusha as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian