Badhusha / Baloo Shahi

 

Badhusha /  Baloo Shahi

 

Badhusha is a very famour sweet which is mild in sweet , flaky and soft inside and just melts into your mouth.

 

All-purpose flour / Maida  :  1 cup

Ghee : ¼ cup

Fresh Curd : ¼ cup

Cooking soda : 1 pinch

Baking powder : 2 pinches

Sugar : 2/3 cup

Rose essence : 1 or 2 drops

Lemon juice : 4 drops

Badham Powder : 2 tsp

 

          Mix/beat  nicely Ghee + Curd + Cooking Soda + Baking Powder for a minute…. 

Sieve all purpose flour and add with the ghee mixture to make a soft dough.

Don’t work too hard , be gently while kneading dough.

You may not need water while kneading as we are including curd .  Dough should not be sticky.  You could see flaky layers if you divide after kneading dough.

Rest it for 15 minutes.

Divide the dough into 6 or 8 equal parts , according to the size of the Badhusha you want.

Roll each part into smooth balls and then press gently to have cutlet like shape.  

Give a gentle small dent in the center of the Badhusha.

Prepare all the parts into Badhushas.

Now keep the oil in the pan.

When the oil comes to medium heat , turn it into low flame and drop 3 or 4 Badhushas at a time.

Let the Badhusha fry in low flame… 

Wait till the Badhusha floats on the oil and don’t try to flip before that….

Meanwhile, you can prepare for the sugar syrup.

In a vessel add sugar and water just to immerse sugar ….

Boil it till you get one string consistency.

Don’t keep stirring while preparing sugar syrup , as you may miss the correct consistency.

Dip a spoon or ladle and take a drop of sugar syrup from that and check for the consistency.   By pressing and pulling the syrup in-between the Thumb and Index finger, you will get one string …

This is the correct consistency.  

Switch off and add lemon juice and rose essence.

You can keep the syrup in hot pack  to maintain the heat.

In-between check the doneness of Badhusha ,…  when one side gets cooked , flip and fry the other side. 

It should be fried in low flame only till it is ready. 

When the Badhusha becomes into golden brown … remove and dip in the sugar syrup. 

Let it be for 5 mts in sugar syrup. 

Then take it out and keep in on the rack or plate and sprinkle Badham powder in the dent when the syrup is still warm.

Do the same for all the batches.

Let it cool down.

Mild in sweet and very soft Badhusha is ready.

 

 

Actually Badhusha if had ,when it is still warm will be soft but crunchy outside ( I just love this to have fresh , warm and crunchy Badhusha ... mmm... yummy )

Next day it will become soft and melt into your mouth.

Enjoy your Badhusha.

 

·       I have given double coating of sugar syrup as I have a sweet tooth.  After the first coating gets cool down, I dipped again in the sugar syrup for a second coat.  But generally Badhusha will be prepare with single coating of Sugar syrup.

·       Instead of Badham powder you can use Pista powder or dry coconut powder .

·       Instead of rose essence , you can add cardamom powder or any other essence of your choice.

·       Baking powder and Cooking Soda are mainly for flaky texture of Badhusha …  you can omit if you feel so.

·       Don’t tempt to add more ghee as your bhadhusha may split in oil when you try to fry it.

·       Be careful in the temperature of oil … if the oil is hot , Badhusha may look cooked outside , but it may still be uncooked inside.