I made this for last Diwali before I got married. It turned out a little hard in the center though. This happened due to the pressure given while making the dough. In-spite of constant warnings from my mother, I pressed the dough hard turning it a little hard. This happens for Gulab Jamuns too. If you press the dough too hard, the center part becomes a little hard.Anyhow, it still tasted good and sweet.How to make Badushah...
You would need:
2 cups of Maida
2 tablespoons of vanaspathi or ghee. (I used ghee).
2 cups sugar
2 cups water
A pinch of baking soda
Oil for deep frying.
This is what you do:
Melt the ghee, and add it to the flour. Add the baking soda to the flour. Now mix the dough to the consistency of chapathi dough. Make small balls of the dough and flatten it slightly while making a small dent in the middle.
Heat the water and dissolve the sugar, and keep stirring to make sugar syrup with a string consistency.
Now heat oil in a pan and deep fry the badushas till golden brown and then transfer them immediately to the sugar syrup.
After 5 to 8 minutes, The badushas are ready to be served.
You can sprinkle fried almonds, pistachios and grated coconut for added flavor.
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