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  • Maida – 2 cups
  • Sugar – 3 cups
  • Ghee – 1/4 cup
  • Cooking soda – Two pinches
  • Cardamom Powder – 1/4 teaspoon
  • Oil – for deep frying

Combine ghee and cooking soda in a bowl and rub them with the palm of your right hand for 15 minutes. Or slightly melt the ghee and add cooking soda and beat it. Then sprinkle maida to the beaten ghee gradually and mix with your fingers lightly. Then sprinkle some water and make soft dough without forcing your strength on the dough. Keep aside closed with a wet cloth for 15 minutes.
Then take a small portion out of it and make a lime-sized ball, then flatten it, and press lightly in the center. Finish all the dough like this.
Heat oil in a kadai and when it is hot, keep the flame in medium and put four to five badhushas and fry till it turns to biscuit colour.
Add just enough water to immerse sugar and bring to boil. When the syrup is boiling with foaming bubbles, check for its consistency. It should be one string consistency, i.e. if you take a drop of syrup between your fingers, press it and if you remove your fingers you will find thread like syrup between your fingers . That is the correct texture of the syrup. Add cardamom powder in the syrup and stir well. Put the fried badhushas in the syrup and after five minutes, remove it and arrange it in a large plate.
To get a glossy look, you have to dip the badhushas in the sugar syrup two to three times. First dip it in sugar syrup, allow to stay for five minutes, take it out and keep it outside for ten minutes. Then again dip it in the syrup for five minutes and take it out. Repeat this for two to three times.

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