Happy Diwali! Wishing everyone a happy and safe Diwali. Here are few traditional sweets and snacks. Click on the images for the recipe. Check out the new badusha recipe.
This is my second recipe for badusha without using curd. You can find the first version with curd here. This recipe is from Mallika Badrinath’s book ” Traditional Sweets”. The original recipe calls for Dalda/Vanaspathi. But I used unsalted softened butter. It works really well too. Check out the inside of the badusha. It is soft and flaky. Yummmmm……
Tips for making Badusha:
The first problem with badusha is the uncooked center. Always cook badusha on low to medium heat. It will take more than 10 minutes for the badusha’s to cook in oil and turn golden brown. If the oil is too hot, turn off the heat and let the badusha’s cook slowly.
To prevent the badusha from puffing up like poori, make a deep depression in the center. Mallika Badrinath’s tips is to poke the middle of the badusha with a bamboo skewer while frying to prevent the badusha from rising in the middle.
The ingredients below makes approximately 10 badusha’s.
Ingredients for badusha:
- Unsalted butter/Dalda – 5 tbsps (butter should be at room temperature)
- Baking soda – a pinch
- All purpose flour / Maida- 1 + 1/2 cups
- Water – as required
- Oil – for deep frying
Ingredients for sugar syrup:
- Sugar – 3/4 cup
- Water – 1/2 cup
Method for making badusha:
- Mix butter/dalda and baking soda together in a mixing bowl. Use your fingers to mix them for 10 minutes.
- Slowly incorporate the all purpose flour/ maida into the butter mixture using water.
- Form a soft dough. Do not knead the dough.
- Cover the bowl with a wet cloth and set it aside for 5 minutes.
- Divide the dough into lemon size balls.
- Roll each ball of dough using the palm of your hand and flatten them. Use your finger to make a depression in the middle.
- Cover the prepared badusha’s with a wet cloth and set them aside.
- Heat oil in a wok for deep frying the badusha’s. The oil should be on moderate heat.
- Gently slide few badusha’s into the oil.
- Poke the centers of the badusha’s using a wooden skewer.
- Flip the badusha and let the other side cook.
- The badusha will take more than 12 minutes to cook on medium hot oil. Turn off the stove if the badusha’s are cooking too fast.
- Turn the heat on again after the oil has cooled down a bit.
- When the badusha’s turn golden brown,remove the badusha’s from the oil using a slotted spoon/jallikarandi/ladle onto a paper towel lined plate.
- Follow the instructions above and fry the rest of the badusha’s.
Method for making sugar syrup:
- Heat water and sugar together in a saucepan.
- Make a sugar syrup of one string consistency.( Dip a spoon in the sugar syrup. Let the syrup cool down a bit. Take a little sugar syrup on your pointing finger. Press your pointing finger and thumb together gently. When you pull the pointer and thumb apart slowly, you will see a string of sugar syrup.)
- Turn off the heat.
- Dip the badusha’s in the sugar syrup.
- Make sure that all the sides are covered in sugar syrup.
- Remove the badusha’s from the syrup and let it rest on a parchment paper lined tray/plate.
- I suggest dipping the badusha’s two or three times in the sugar syrup. The badusha has to dry a bit between each coat.
- If the sugar syrup crystallizes, add little water to the sugar syrup and heat it until the sugar melts.
- Let the badusha’s rest until the sugar syrup has completely dried.
- Store the badusha’s in an airtight container.
- Animal crackers
- Channa masala
Kavuni arisi is a dessert I enjoyed in my childhood when relatives from Burma visited us. I love the texture of the rice. For more texture, you can add cooked black eyed peas to the pudding when you add the coconut milk. Add very little black eyed peas. The star of the dish is the black rice. The black eyed peas will cut down the sugar when you bite into it. The first time I had it in the US was at a Thai restaurant. They served it with warm coconut milk. Loved it. So my husband took me to Hong Kong market and we bought a bag of black rice. When I make Mohinga, I always pair it with Black rice pudding. Black rice takes longer to cook. You can also pressure cook the rice to speed up the cooking process.
- Black rice – 3/4 cup (soaked in water overnight or for 20 mins or pressure cook)
- Water – to cook the rice
- Sugar – 3/4 cup or according to taste
- Thick coconut milk – 1/4 cup
- Cooked black eyed peas -1/4 cup or less (optional)
- Drain the black rice and add it to a pan.
- Add water and cook the rice until the rice is cooked on medium heat.
- Keep stirring occasionally and make sure that the rice has enough water to cook in.
- The texture of black rice is like brown rice. It will not break apart like white rice.
- When the rice is cooked, switch to low heat.
- Add sugar and mix well.
- Let it cook for 3 minutes.
- Turn off the heat.
- Add coconut milk and cooked black eyed peas(optional).
- Mix well and enjoy.
- Gold fish
- Vegetable fried rice
- Cauliflower fry
- Cheese stick
- Goat legs /paaya – 1lb
- Oil – for sauteing
- Onions – 3/4 cup chopped into small pieces
- Garlic -6 whole cloves
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Tomato – 1, chopped
- Water – 4 cups
Grind into a fine paste using water :
- Cumin seeds – 1 tsp
- Whole black pepper – 1 tsp (2 tsps or more according to taste)
- Ginger – 1 inch
- Wash the goat legs and set them aside.
- Heat oil in a pressure cooker pan.
- Add the chopped onions and garlic. Saute until they turn golden brown.
- Add the goat legs. Saute for 3 minutes.
- Add the ground ginger mixture and turmeric powder.
- Add little salt.
- Saute for 2 minutes.
- Add 4 cups of water and the chopped tomato.
- Add salt to taste.
- Pressure cook for 4 whistles.
- Enjoy hot soup.
1 tsp of pepper will not be spicy. I made it for my daughter. I added more ground pepper to cup of soup while serving.
- Ven Pongal
- Onion tomato chutney