Badusha (Badhusha) Recipe
Preparation time: 1 hourCooking time: 30 minutes
Makes 60 bite-sized badushas
Recipe source: Kumari Athamma
Ingredients:
4 cups (800 grams) of all-purpose flour or maida
1 cup of melted ghee
1 tsp of baking soda or soda powder
2 tsp of curd (plain yogurt)
2 cups of sugar
3/4 cup of water (just enough to submerge sugar
Oil of for deep frying
How to make Badusha:
1. Mix the flour and soda in a bowl well until incorporated. Add the melted ghee and curd to this and knead until you get a smooth, stiff dough. You can add water by the teaspoon if you need more moisture but don't overdo it. Keep covered aside for 30 mins to maximum an hour.
2. After the dough has sat for a while, knead again until smooth and soft. The more you knead the better the badhusha will be. Athamma kneads the dough for about 5-7 mins.
3. Take 1/4th of the dough between your palms and roll into a long log. Pinch off small gooseberry-sized balls of the dough and make into smooth-ish balls. Once you have a small batch of these, flatten each between your palms with just one press. Set aside the badusha dough discs for frying.
