Badusha

Ingredients:
For the badusha:
Flour-1 1/2cups
Butter-1/4cup
Oil-1/8cup
Sugar-1/2tsp
Curd-1 1/2tsp
Baking Soda-2 pinches
Water-1/4cup
Oil-For deep frying


For the syrup:
Sugar-3/4cup
Water-3/4cup
Cardamom powder-2pinches
Lime Juice-1 tsp


Procedure:
1. Melt butter and add oil,sugar, soda and curd.
2. Whisk to make it frothy.
3. Add the flour and mix it with a for. The resultant flour will be crumbly.
4. Add water to make it a soft dough. If needed add a little more water. Knead it for 10minutes to make it smooth.
5. Divide the dough into 9 equal balls.
6. Shape the badusha as shown in the tutorial.
7. Heat oil. When a small bit of dough is dropped, it should immediately come up. this is the perfect temperature.
8. Drop 4 or 5 badushas in oil.
9. Remove from flame. When the badushas start floating, keep the pan on medium flame and fry them till golden brown.
10. Meanwhile mix water and sugar and let it boil. When the syrup becomes sticky, add cardamom powder and lemon juice.Switch off flame. ( adding lemon juice avoids crystalization of sugar)
11. Add the hot badushas into the syrup. Let it be there for a minute.
12. Remove from syrup and arrange on a plate.
13. When finished with all badushas reheat the syrup. This time you need the syrup to have one string consistency. 
14. There are so many methods of checking the consistency.
  a. When dropped in water, it should not dissolve and lie as a thin thread.
  b. When taken between thumb and fore finger, it should form a fine thread.
  c. When you take it in a spoon and allow it to fall inside the vessel, it should hang as a thin thread.
 I wanted to take some snaps, but as I was alone while preparing, I couldn’t get an exact picture.
15. Now dip the badushas 2 at a time into this syrup.
16. Place them on a greased plate. They will be sticky when hot. But on cooling the syrup becomes firm and it will not stick.
17. Store in an air tight container.

Photo Tutorial:

Whisk melted butter with oil, sugar, soda and curd

Add flour

Make it crumbly

Add water and prepare the dough

After kneading for 10minutes

Flatten a ball

At one end pinch the dough to make it more flat

Fold it over

Pinch the edge of the fold

Fold it over the first

Repeat it

Finished spiralling ( you will get it right after experience)

Finished spiralling

Drop in hot oil and remove from flame

Badushas will start floating

Fry on medium flame till golden brown

Dip in the first syrup

Arrange on a plate

After the second coating. I decorated it with sliced almonds