Ria's Collection: BADUSHA...for the two of us :)

Wednesday, April 6, 2011

BADUSHA...for the two of us :)


When I was young,that is when I was in school, I was a huge fan of Indian Sweets. Not the 'payasam' types but Kaju Burfi, Mysore Pak, Jalebi types. Luckily whenever I tried it at home, they were a big success. Oh, actually no! The first time I tried making Rasgulla, it was terrible...but later when I tried it , it came out spongy and juicy. One thing I learnt from that was, you need a real good recipe. What I know and have heard of is, there are millions of recipes floating around, but not all are good. Some are just OK but some are terrible that you might never even try thinking about it!

Somehow when I read through a recipe, I visualise it in my mind and give a quick check on the combination and proportion of ingredients just to make sure it's worth the time and effort in trying them.The other day we were at the Indian grocery store. I usually stop by the 'Sweets' section, drool looking at it and then walk away.I have this habit...I want to eat what I see  but I don't want to eat store made, instead I want to make it at home. So I showed the Badusha there and told Jobin how much I like it .'Even I like it', came the reply. So that's how I ended up making it at home and I'm so glad I did!

A lot of my readers ask me my 'secret' in getting consistent results everytime (Ahem!). My answer has always been ' I just attack a recipe & I don't think about the difficulty level. I just go with the flow and I somehow reach wherever I am supposed to reach'. So next time, don't think twice, just go for it and I am sure you will get it right! If you are making it for the first time, try to follow the recipe to the dot and then the next time on, you can add or substitute whatever you like/dislike. Atleast that way, if you have a failure you will know where you could have gone wrong because you got it right the first time.In baking, especially, you need to be careful about what you add and how much you add. Too little or too much can give you disasters. So if you are new to baking or you are baking your first cake, follow the recipe blindly.I really hope this helps! :)
I had bookmarked this particular recipe for a long time now and I think the perfect time to try it out was 2 days ago. It's been a year since we moved into our first home and I wanted to make something sweet because it was celebration time!! :)
Also, nominations are open for the Best Food Blog on Saveur.com, so if you think Ria's Collection's deserves it, please do nominate my blog under the 'Best Cooking Blog' catergory here. Thanks in advance!

Recipe source: Raks Anand
Makes 8 nos.

1 1/2 c All purpose flour/Maida
1/4 c unsalted butter
2 tbsp oil
1/2 tsp sugar
1 1/2 tsp yogurt
2 pinches of baking soda
1/4 c (approx) water
Oil fr deep frying

For the syrup:
1/2 c sugar
1/2 c water
5 strands of saffron (optional)
1 tsp lemon juice

Melt the butter in microwave. Add oil, sugar,yogurt,baking soda and whisk well.
Add the flour and mix well to make it crumbly.Add water to mix and form a dough.
Knead it till it becomes smooth, appox 2-3 mins or till the dough releases oil
Divide them into small balls and shape them (I got 8). You can shape them the way I did or just poke a finger into the centre of the balls of dough so that it has a depression in the centre.Cover it with a towel.

Heat oil, add a pinch of dough to it and if it floats to the top immediately, you are good to go.Do not let the oil heat up any more but if you did so, just add some cold oil to it and it should be good.
Add in 3-4 badushas at a time and take the pan off the heat,let the badhusha's cook in the pre-heated oil for 5 mins.By this time, badusha's will float.
After 5 mins, keep the pan back on the flame on medium -low heat and cook till golden brown. It took me around 8-10 mins.

In the meantime, prepare the syrup by boiling together all the ingredients. As soon as you get it to a one-thread consistency (110 C), remove from flame and let it cool.
Once the badhusha's are fried, drain on kitchen towels and drop them into the sugar syrup immediately. Leave it for 1 mins. Remove and let it come to room temperature.
Store in airtight tin for upto 1 week. Do not store in refrigerator.

Verdict: These were excellent!! The recipe is almost fool proof and you can make it in no time! Everything comes together like a charm.A must try! It tastes the best on the 2nd day onwards (in my observation).

We loved it!

Plus, this month's Kerala Kicthen will be hosted by 'yours truly'. So please send in your entries with a picture to airmathew AT gmail DOT com by the 30th of April. Thank you!


Anonymous said...

Delicious Ria. My mom is an expert in Badusha but I never learned that from her. You have inspired me to give this a shot.

Unknown said...

bookmarked this from Rak's...but never got the chance to make it!....you prepared them beautifully Ria!

Unknown said...

This looks so good Ria. My grandma's specialty is badhusha and I havent tried my hand making it. Great way to celebrate an occasion :)

Raks said...

They have turned out so perfect,nice captures!! And liked your 'secret' tactics on getting a recipe consistently right :) :)

Srivalli said...

Congrats Ria..and those badusha look so inviting!

Sarah said...

looks gorgeous! Though I've hardly eaten the sweet here as well.

Shifa AbduRehman said...

yumm yummm :) saw this in Raks blog too.. but never got a chance to try.. amy be soon whn i reach my target weight! :D

shriannalakshmi said...

I luv this madly. You have made me drool here. Thanks for the recipe.Ive voted for your blog.

Vaishali Sharma said...

Oh Yum!! That looks so enticing! Yum!

Radhika said...

congrats Ria. Nice clicks. Love the sticky and badushas. My Grandma makes it to perfection. I'm yet to post it anyway. With two kids @ home you don't get left any to click at leisure.

San said...

Absolutely divine ria ,the pics are so perfect n iam wanting it :)
I appreciate your efforts.


Anonymous said...

I love Raks recipe and had tried it for Diwali as well as for anubhavati`s second bloggiversary! Its my all time favourite sweet as its not dripping in sugar syrup and yu never feel its too much..Its soft and flaky and mildly sweet! Totally YUM!


Rosa's Yummy Yums said...

What great pastries! Like you I always read through the recipe in order to see if the combinations and proportions of ingredients are good enough... Regarding the diffioculty level I never try to think about it and go ahead without having preconceived ideas.



Jeyashris Kitchen said...

though i never tried this on my own, i have tasted Raks handmade badhusha many times.Whenever i crave for that she will make and send ,so till date i have never attempted:)
U made it so perfect and love ur confidence in trying recipes

Anonymous said...

This is one such sweet which we both don't enjoy :) but your pics are SO amazing, that i feel like taking one out of that bowl and give a huge bite of that yummy goodness :D

Priya Suresh said...

Wat a great looking badusha, incredible..congrats Ria..

Zareena said...

Excellent Ria, nice way to celebrate. Bookmarked this.Whatever you make that will be perfect..:)

My Kitchen Antics said...

i actually cant remember ever eating this. im sure id like it..just the thought of deep frying puts me off..getting rounder by the day, so im letting go of sweets n deep fried stuff for a while..allengil i wont fit into my summer clothes :(
but if someone made it n gave me id happily eat, don have to know how it was made ;)

Ninu said...

a constant follower of your blog , but I think this is my first comment.. sorry about that. the pics look awesome..Love it..this recipie I am sure gonna try!badusha is my fav! marked my vote on Saveur for best food photography!

Unknown said...

Lovely looking badushas..its my fav sweet. Beautiful clicks!!

Ramya said...

Awesome work Ria!! Badusha Looks soo yumm...

Tina said...

my fav..looks perfect n yummy.

Cool Lassi(e) said...

Badusha looks awesome! We used to have someone come and prepare in large batches during diwali time. While the cook is preparing it I would stand and watch waiting patiently which is a terrible thing when you are a kid.

Plateful said...

Before I comment on the recipe, I have to comment on the photographs- mind-blowing! You rock, Ria!! The badusha looks perfectly made and very tempting. I'm actually not even sure if I've tasted this before but it evokes a sense of nostalgia..how weird huh?!! :)

Suman Singh said...

First time to your blog and totally enjoying my stay here..
I don't think I've ever tried this sweet before but it truly looks and sounds delicious to me...

Anonymous said...

they looks so perfect and enticing
bookmarked it and loved the pics

Anna said...

Hi Ria,

Its by coincidence that I stumbled upon your blog just a couple of days ago. I critically noted the recipies that were familiar to me, the measurements with tips were so truthfully mentioned and so subscribed. Surprisingly the very next day I got the Badhushah recipe, Badhushah is my choicest over any Indian sweet. Being positive over your accuracy and write-up's with sincerity in all transparency, I dedicated this weekend's cookery test over to you....Starting with your chicken pickle, continued with your Afghani Bukhari Ruz and ended the day with the Badhushah's...the outcome for all the 3 recipies I tried is just superb... I promise to try each and everyone of your posted recipies and will let you know...I appreciate your accurate measurements and tips, trustworthy for the newcomers....Well done Ria !!! Awaiting more of your tried & tested recipies and creations !


Unknown said...

Ria!! these pics are weakening my resolve to steer clear of sweets :((
The pics are mouthwatering -Like (a lot :)

Swapna said...

Perfect Badushas Ria! Love all the pics...

Karishma VP said...

Each time I come to your blog, Ria, I can't help but smile seeing that you almost always choose recipes that I love but which I never think of making at home, fearing it'll be too complicated! Last time it was chattipathiri and now badusha...I honestly never even knew it can be made ourselves..always thought it had some kind of secret that only bakers and other sweetshop owners knew :-)...thanks for enlightening me!

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