Tuesday, November 3, 2015


BADHUSHA | BALUSHAHI - Image Courtsey: Krithika

Maida (Refined Oil) – 1kg
Vanaspathi – 300g
Water – 300ml
Baking Soda - 1/4 tsp
Cardamom Powder - 1/4 tsp
Lemon yellow colour

For Making Sugar Syrup

Sugar – 1 Kg
Water – 3/4 litre
Lime Juice 1/2 tsp to remove the impurities from sugar syrup

Method of Preparation

1.    1. Mix the refined flour, cardamom powder, Baking soda and vansapathi and rub it well with both of your hands. Dilute the lemon yellow colour in water. Sprinkle the water in the flour mixture and knead till it becomes soft dough.

2.      Cover it with 20 minutes.

3.   Take small quantity of dough mixture in your hand, apply little ghee in your palm and tightly roll in your palm. Flatten it slightly with your palm and make a dent in the centre.

4.      Deep fry it in medium hot oil till it become nice golden crisp and the surface starts to flake.

5.     Put it in medium thick sugar syrup till it absorbs the sweetness, ensure the sugar syrup is warm.

6.      Garnish the Badhusha | Balushahi with colored desiccated coconut.

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