Two of my favorite sweets are Badushah and Jangiri. Its a very strange pick as one of them is extremely sweet and dripping with syrup, whilst the other is very moderate in its use of sugar, flaky and dry. Yet I love these two contrasting sweets and enjoy them immensely. Badushah was a sweet I make almost very year for Deepavali and this time was no exception. Today my little one wanted something sweet to go along with her savories and today also co-incides with the second bloggiversary of Anubhavati. I decided this was the occasion we were waiting for…Raks version inspired me last year and its a winning formula so Ive stuck to her proportions!
1 1/2 Cups Maida/All Purpose Flour.
1/4 Cup Butter.
1/8 Tsp Oil.
1 Tsp Sugar.
1 1/2 Tsp Sour Cream.
1/4 Tsp Baking Soda.
1/4 – 1/2 Cup Water.
FOR THE SYRUP:
1/2 Cup Sugar.
1/2 Cup water or just about to immerse the sugar completely.
A few drops of lemon juice.
- Start off by preparing the simple sugar syrup. We immerse the sugar in just enough water and allow it to boil on a medium flame. When it begins to bubble keep a watch on it ans stir it now and then with a whisk. When you reach single string consistency its time to switch off the flame. This is when you take a drop of the syrup between your index finger and your thumb and when you try to stretch it, it stretches in a single line.
- Add saffron strands, elaichi and then squeeze the lemon juice and allow to cool.
- In a mixing bowl, add the melted butter, oil, 1 tsp sugar, baking soda and sour cream. Whisk this liquid well until its almost frothy.
- Add the measured amount of maida and mix it all in, until you find its almost crumbly.
- I used the Kitchen Aid with the dough hook attachment on the lowest speed level.
- Now add the water slowly and keep kneading it with your hands or on low speed.
- I use unbleached All purpose flour from Whole Foods and mine almost took up a little less than 1/2 cup of water, but use your discretion.
- The dough has to be moist, soft and very pliable.
- Set aside for a few minutes.
- Meanwhile set a kadai with enough oil to fry the badushahs. Keep the flame on medium. Do not allow to smoke.
- Divide the dough in to small equal sized balls and roll them out smoothly without any cracks.
- Press them flat between your palms and pinch the edges to sort of turn them in to decorative rims. They were almost looking like little Ravioli cuties!!!
- Optionally you could slightly flatten them between your palms and make a very small depression in the middle. I enjoyed Raks method of decorative rims so I went ahead with that. I made another batch in the traditional way too.
- Slowly slide in the badushahs and allow them to fry in the oil. When you pop them in , they will sizzle and slide up after a couple minutes.
- Flip them over and allow them to fry to a golden brown colour on both sides.
- If the oil is too hot or smoky, the badushahs will not cook completely….almost the same rules as in Gulab Jamuns.
- Keep the flame on medium allow them to stay in and cook completely.
- Drain them on paper napkins and then toss them in the sugar syrup until they are completely coated in them.
- Allow a couple minutes and then remove and let them sit for some time.
- When completely cooled, enjoy flaky, sweet and yet soft badushahs!!!
- Kneading the dough plays an important part of getting soft and flaky Badushahs. Do not scrimp on the butter as this makes the dough pliable and extremely soft.
- Do not keep the unfried badushahs exposed for a long time before frying as this might crack them up. Cover them with a soft towel if needed.
- The temperature of the oil is the most important. The badushahs need to stay in oil and cook up slowly so do not allow the oil to smoke. If this happens, bring down the heat to low and wait until right temperature is reached.