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Badhusha. By Pearl - Method 2



¼ Kg Ghee or Dalda; ¼ Kg Maida; A pinch of Baking Soda; Salt a pinch; Curd – ½ a small Cup; 1 Cup warm milk or warm water could be used; ¼ kg Sugar for Syrup; ½ Kg Oil for frying.



Take Ghee/Dalda place in a bowl add the Curd & mix well into a paste, add the Sieved Maida/salt/baking powder & mix to form a smooth, soft dough, using warm milk or warm water.

Pour Oil into a kadai (wok) for deep frying – let it get hot over med/low heat.

Take small lime size balls of dough & make a dent in the center with your thumb, do the same till all the dough is over, fry 4 – 5 of the Badhusha’s @ a time till golden brown on both sides, then drop them into the syrup – remove & place on plate to dry.


To make the Syrup:

Put the Sugar into a vessel, add ½ cup water, keep stirring till Sugar dissolves, keep the syrup on the fire till it is one string thick or a light trickle – like icing.


PN: While the Syrup is still damp on the Badhusha you could decorate the Badhusha’s with coloured coconut scrapings.



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                                              Last modified: October 17, 2003