Badusha, Diwali Sweet Recipe

1. In a mixing bowl, add in the butter, yogurt and whisk for about 10-12 minutes or until creamy and nicely incorporated.
2. Now add in the all-purpose flour, baking soda and knead well for about 7-9 minutes and make a soft and pliable dough. If needed, add in 1-2 tablespoons of warm milk.
3. Cover the dough using a wet cloth and keep it aside for 30 minutes.

Sugar Syrup Preparation:

1. Heat sugar and water in a heavy bottomed sauce pan. Add in the rose water and stir continuously.
2. Once the sugar is completely melted and the syrup becomes slightly sticky, add in the lime juice and cardamom powder.
3. Mix well and cook until the syrup reaches one-string consistency.
4. Remove from heat and set aside.

Frying Baadusha:

1. Arrange a baking sheet with parchment paper and set aside.
2. Divide the dough into small lemon sized balls. Slightly flatten each ball by pressing with your palm.
3. Make a small dent in the middle of the flattened dough, with your finger.
4. Heat enough oil to fry the badushaas in a heavy bottomed pan. Once the oil is hot, reduce the heat and keep it in simmer.
5. Add the badushas to the hot oil and fry until golden brown and fully cooked in low heat. Flip to both sides occasionally. Remember that the heat should be in simmer only, else the outer layer will turn brown and the inner layer remains uncooked.
6. Once the badushas are fried well, drain from oil and transfer to the sugar syrup. Let it soak in sugar syrup for 10 minutes.
7. Then remove from sugar syrup and arrange them in the prepared baking sheet.
8. Keep it in room temperature until the sugary coat dries up.
9. Once the sugar coat dries up, enjoy the baadusha or store it in an air-tight container for 5-6 days in room temperature.

Notes:

• If the sugar syrup dries up, heat the syrup on low heat until melted.

Yield: Makes about 16-20 badushas.