BADUSHA - BADUSHA RECIPE - 400th POST

Badusha is a Popular South Indian  Sweet Recipe made with  All Purpose flour & butter dipped in Sugar Syrup. My mother is a big fan of this Recipe.In Coimbatore Nellai Lala sweets is famous for this sweet.  On Mothers day & her birthdays we present this sweet to her. Now i learnt the recipe, so  on this  year diwali, I am going to make this Sweet Recipe for her. This is also my 400th post. It happened to be a sweet Recipe. Now we will learn the recipe with step wise pictures.

Ingredients

All Purpose flour - 2 cups.

butter - 1/2 cup.(Room Temperature)

sugar - 2 tsp.

Baking Soda - 1/4 tsp.

For Sugar Syrup.

Sugar - 1/2 cup.

Water - 3/4 cup.

Cardomom Powder - a Generous Pinch.

Lemon juice - 1/2 tsp.

Preparation

Powder 2 tsp of  sugar before making the dough.

Method

• Take a wide vessel add butter(as such), Powdered sugar & baking soda. Mix well with index finger. Now add maida & mix well, to form a bread crumps form. Then add water little by little to form a soft dough without any cracks.kneading the dough is very important. if dough is hard, badusha will be hard. so make a soft pliable dough.

• Allow it to rest for 20 minutes.
• Mean while prepare the sugar syrup. Take sugar & water in a vessel & allow it to cook, till the sugar melts & the syrup gets the form of honey consistency. finally add Cardomom powder & lemon juice & switch off the flame.
• Now take small lemon sized dough,shape like donuts, by  making the ball & press it  with your palms to make dent at centre.Now shape 4 to 5 badhusa's & keep it ready.

• Heat the oil, when oil is hot, keep the flame to medium & slowly drop the badusha's into hot oil.Fry till it turns Golden brown on both the sides.

•  Then drain the badusha's from hot oil, & immediately drop it in Sugar Syrup. Let it stay in Sugar syrup, till next batch is Ready.

Notes

• Not necessary to melt the butter, bring it to room temperature & add it as such.
• Adding lemon juice is to prevent crystallization of sugar syrup.
• Make the dough without any crack, is an important step while making badusha's.
•  Adding Dalda or Vanaspathi gives Good texture to badusha's.
• Always cook the badhusa's in medium low heat, else it won't get cooked inside.
• After making badusha's, immediately drop the badusha's in Sugar Syrup, else  it won't absorb sugar syrup.  
• you can decorate the dent with chopped cashews or Almonds.
• Adding saffron to sugar syrup gives nice flavour to Sugar syrup.

Kayi Holige - Thengai Poli - Kobbari Obbattu

Kayi Holige is a  classic Holige  recipe made with sweet Coconut stuffing. This recipe is made during festive occasions like Sankranthi, Ugadi,Navaratri &Diwali.  Bread with freshly Grated Coconut & Jaggery Stuffing gives distinct taste. I am a Big  fan of this Poli.In Adayar Anand Bhavan, they make soft & delicious  Poli's. Whenever i Go to Adayar Anand Bhavan I order this Poli. Poli & Ugadi Goes hand to hand. As ugadi falls on April 08th, of this Month, I planned to post this popular boli Recipe.

Kaayi Holige

Kayi- Holige

 Prep Time : 20  minutes. 

 Cook Time :  30  minutes.                              
 Recipe Category: sweet Recipe

Yield  :   10.

Recipe Cuisine: Indian

Ingredients 

To Make Outer Dough 

Maida  - 1 cup.
salt - as Needed.
Turmeric Powder - A Generous Pinch.
oil - 3 tbsp.
water .

Ghee - to smear.


For Stuffing

Coconut (Grated) - 2 cup.

Jaggery - 1 cup.

Cashews - 15 (optional)

Preparation 

To Make Outer Dough

Combine Maida,salt, turmeric powder, 2 tbsp of oil   together &  add water little by little,  to make a dough. finally add 1 tbsp of oil over the dough, cover it & let it sit aside for minimum  3 hours. Dough will loosen. Then after 3 hours, knead the dough again, to make smooth & pliable dough.

To Make Filling

•  Grate the Coconut &  Jaggery, & keep it Ready.
• Finely chop the cashews.
• Take a kadai, add a tsp of Ghee, add Grated coconut & Powdered Jaggery. Mix well.Cook in a Low flame,Jaggery  melts & it gets incorporated with Coconut & becomes thick as shown in the Picture. It takes nearly  3 -4 minutes to combine.Finally add finely chopped Cashews & give a Quick Mix.Take a small quantity of filling & Roll it. you could able to make a ball. This will be the right consistency.  Now Coconut Filling is Ready.

Method 

•  Make equal sized balls from the dough, as shown in the picture.
• Grease the banana leaf or ziplock  cover with oil, place the balls, and pat it into small poori's, as shown in the picture.

• Then place the filling - Purnam,  at the centre, then bring the edges to gether.

•  Again Grease your fingers with oil, then spread into thin Poli's.cook  at low - medium flame, on both the sides, by drizzling a tsp of Ghee, till Golden spots appear.Repeat the Same Procedure for Remaining Dough.

• When it is cooked on both the sides, remove it from the tawa.

Thengai Poli

Notes

• More the time the dough sits aside, dough will be softer &  becomes like elastic.
• Also, Do not compromise the quantity of oil, else dough won't be softer, so obviously poli's.
• Making the dough thin or thick, depends upon your choice.
• Adding the turmeric is optional.
• Let the poornam be stiff, if watery, poornam will come out while making bobbatlu.
• you can add pinch of cardomom powder atlast while making the  stuffing &  give a quick Mix.
• you can smear the Ghee on the top of Bobbatlu for extra taste.

Kobbari Bobbatlu

Rava Kesari- With Left over Gulab Jamun Sugar Syrup - Sooji Ka Halwa

If you have left over sugar Syrup after gulab jamun's are consumed.Don't Worry you could make Easy and tasty Quick dessert Recipe Rava kesari. This recipe i learnt from my Grand mother. 

 Ingredients

sooji(semolina) - 1 cup.
Ghee -1/4 cup + 1 tsp.
cashews - 12.(broken)

left over Gulab Jamun sugar syrup - 1 cup.
water - 3 cup.
kesari powder - a generous pinch.


Preparation

 Dry roast the rava, till you get nice aroma from it, and transfer the mixture to a plate.

Method

•  Take a thick bottomed kadai, add   cashews, saute till it turns golden colour then keep it aside.
• In a same kadai add water and kesari powder, stir well.

•  When water  starts boiling add Rava and stir well constantly.Take care no lumps are formed.It takes 3 - 4 minutes to cook on medium flame.

• When  rava is almost  cooked, add sugar syrup, rava will get loosen.stir for a while till it is thick.It takes 4 - 5 minutes to thick.Then add ghee little by little till it leaves the sides of kadai.Finally Garnish with cashews.

Note 

• Adjust sugar syrup according to your taste buds. if sugar syrup is less, you can add sugar, along with sugar syrup.
• If you want deep color, add some more pinches of  kesari powder.
• you can also Garnish with raisins .

Instant Wheat flour halwa - Easy Atte ka Halwa - Easy Halwa Recipe

Atte ka Halwa is an Easy Halwa Recipe, made with Wheat flour,Ghee and Milk. This can be prepared within 10 minutes. If your friends or relatives comes to your home  you can prepare this quick dessert in no time.This is a handy halwa. if you have sweet craving,this is an instant sweet Recipe.

                       

       Easy  Atte ka Halwa

Prep Time : 2 - 3 minutes. 

Cook Time : 9 minutes .                  
Recipe Category:Sweet Recipes

Serves : 6.

Recipe Cuisine:Indian

Ingredients

Wheat flour - 1 cup.
Ghee - 1/2 cup.
sugar - 1 cup.
milk - 2 cup.
cashews - 10(broken into pieces).

 

Method

• Take a thick bottomed kadai, add 1/2 cup of ghee, then add cashews, when cashews, turns golden brown colour, add wheat flour.

• When wheat flour becomes slightly  brown and when  you get good smell of wheat flour,add milk little by little and stir well.

• Finally add sugar, and mix till it leaves the sides of kadai.Now wheat halwa is ready to serve.