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:
Ingredients for sugar syrup:
Method for making badusha:
Method for making sugar syrup:
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.