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1/4 kg maida (all-purpose flour)
1/4 kg ghee or dalda
A pinch baking soda
1/2 cup(small) curd
1 cup milk (warm)
1/4 kg sugar (for syrup)
oil for frying
coconut scrapings (colored)- for garnishing (optional)
How to Make Badhusha
Add the sugar in a vessel with half cup of water.
Keep stirring till the sugar dissolves.
Keep the syrup on the fire till it is one string thick or a light trickle like icing.
Keep aside the syrup.
Take Ghee/Dalda place in a bowl add the curd and mix well.
Add the sieved maida (all-purpose flour), salt, baking powder and mix to form a smooth, soft dough, using warm milk or warm water.
Pour oil into a kadai (wok) for deep frying.
When it gets heated, keep it over medium heat.
Take small lime size balls of dough and make a dent in the center with your thumb.
Repeat the process for the rest of the dough.
Deep fry the bhadusa till golden on both sides.
Then drop them into the syrup.
Remove and keep it in a dry plate.
Garnish the badhusha with coloured coconut scrapings.
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