Badusha

I have always been fond of this sweet and so is my son. I had tried making this once but it was a bit hard and didn't absorb the syrup. Well after a long time thought of giving it a try again. So for this diwali I made badusha and it turned out well. ( recipe source- vahchef)

Ingredients 

Maida/ all purpose flour - 2 cups 

Sugar - 250g

Soft Butter / ghee - 50 g

Curd - 100g

Baking soda - a pinch

Baking powder- 1/4 tsp

Water - as per requirement 

Oil- for deep fry

Cardamom powder- 1/2 tsp

Lemon juice - 1/2 tsp

Method 

1. Add baking soda and baking powder to maida and mix it well.
2. Add ghee/butter and mix with fingers till it resembles bread crumbs.( to know if quantity of butter added is correct, try pressing a small quantity in your hand. If it holds shape, then it is correct otherwise adjust accordingly)
3. Add curd and mix well. Do not knead. Recipe does not call for water but I sprinkled a little water and kneaded it gently. 
4. Keep aside closed for 20 minutes.
5. In the meantime, make sugar syrup - take sugar in a kadai and add water till sugar is covered. 
6. Cook till one string consistency. ( take a spoon, dip it in the boiling syrup. Touch the syrup with your forefinger and rub it with your thumb. Try to stretch it. If you find a single thread form, then consistency is correct)
7. Switch off the stove and add lemon juice and cardamom powder. Keep it covered.
8. Make small balls from the dough. Flatten them by pressing between both palms and make a dent in the middle with your forefinger.
9. Deep fry in oil. For this, check whether oil is sufficiently hot. Take a small piece of dough and drop it in oil. If it rises immediately, then the temperature of oil is perfect.
10. Add 2-3 balls into the oil and immediately switch off the stove. Wait till the bubbles disappear and the sound reduces, then switch on the flame, flip and cook on a low flame till golden colour.
11. Take it out and add it to the warm syrup. Cover it and let it soak for a minute, then flip and keep in syrup till next batch is ready. 
12. Keep it aside for 2-3 hours for the syrup to soak well.