Prep Time: 30 Mins
Cook Time: 20 Mins
- Maida / All purpose flour – 300 gms/1-½ cups
- Vanaspati – 100 gms/1/2 cup
- Fresh curd – 1-½ tsp
- Baking soda – ⅛ tsp
- Water – ¼ cup (approx.,)
For Sugar syrup
- Sugar – 1 cup
- Water – ¼ cup
- Cardamom powder – ¼ tsp
- Lemon juice – 1 tsp
You can use butter instead of Vanaspati though the latter is recommended highly.
Make sure the vanaspati that you are using is hard and not at room temperature.
Add water little by little while kneading as you may not require all of ¼ cup.
Always keep the dough covered. The baadusha will crack will cooking it the dough dries out.
While making the sugar syrup add the lemon juice only after switching off stove in the end.
The sugar syrup has to warm while dipping the baadushas.
Do not keep the baadushas in the sugar syrup itself as they’ll become soggy.
Cook only 2-3 baadusha in oil at a time. As they are cooking over low flame they need space to cook properly.