Badusha (பாதுஷா)

Badusha is a very popular Indian sweet which is very soft, light and fluffy. It needs a lot of patience to do the Badusha and follow the ingredients and steps same to get the desired result. This recipe makes 12 pieces and topped with fresh coconut, saffron strands and almond slices. You can also decorate with more nuts of choice, colored coconut.  I got this recipe from here

Ingredients (for dough)
Maida – 1 ½ cups
Sugar – ½ tea spoon
Baking Soda – 2 pinches
Curd – 1 ½ tea spoon
Water – ¼ cup (approx.)
Butter – ¼ cup
Oil – 1/8 cup or 2 table spoons
Oil – for deep frying
Coriander Leaves (chopped fine) – 3 table spoon

Ingredients (for syrup)
Sugar – 1 cup
Water – Enough to immerse the sugar
Saffron – A few strands
Lemon juice – 1 tea spoon
Cardamom Powder – ¼ tea spoon


Method
Melt butter and add butter, oil, sugar, baking soda in a bowl and whisk it hard until it is frothy.
Add flour to the butter mixture and mix until all the flour is coated with the butter mixture. It will be very crumbly at this point.
Add water very slowly and make it to tough dough.
Keep this aside covered for 15 minutes
Divide the dough into equal parts and make them to a round. I got around 12 balls from the dough.
Rub the dough ball between palm and squeeze the palm hard and release slowly while rounding.
This will give a better round shape. Now clap both hands and make it to a patty shape and press a hole in the center with the finger.
Heat oil in a pan and bring the temperature to 260 degrees F. Add around 4 to 5 badushas to the oil and switch off the flame
Another way to check oil, is put a little dough in the oil and it will come up almost immediately.
Allow the badushas to be in preheated oil until they float. It will take around 4 to 5 minutes. In the mean time circle the oil to ensure that the badushas do not stick to the bottom.
Once they float, switch on the flame to medium to medium low and cook the badushas until golden from all sides flipping twice or thrice in between. It will take 12 to 16 minutes for one batch to be done. If it is done too quick, then it will not be flaky or cooked fully inside out.
In the mean time, add sugar and water in a pan and make a single thread consistency. The temperature should be around 220 to 225 degrees F. Add saffron, lemon juice and cardamom powder and reduce the flame to low.
Once the badushas are golden from all sides, remove from oil to a paper towel to remove excess oil and transfer them to the sugar syrup.
Also when making the second batch of the badushas, you may have to switch off the flame to begin with if the temperature is higher than 260 degrees F. So every time, I had to switch off the flame in between the batches, otherwise the oil will be too hot from frying the previous batch.
Keep the badushas in the sugar for around 90 seconds flipping them once in between.
If badushas are added to the sugar syrup and if there is time in between, switch off the sugar syrup, then bring it to the temperature again before adding the next batch.
Remove the badushas from the sugar syrup to a greased plate and once cooled, transfer to an air tight container


Sending this to my own event – Anniversary event,  What is with my Cuppa, Nupur's page, Tried and Tasted - Raks Kitchen,