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Articles: Recipes | BADUSHAW WITH LAYERS
- Mrs. vimala mudigonda
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Allpurpose flour 450gms
Suagr 2tsp
Fresh lemon juice 1tsp
Baking powder little
baking soda 1tsp
Yoghurt?thick sour curd 4tbsp
Pure ghee 250gms
Garnishing:-
Saffron 1gm
Almonds 20gms(blanched& chopped)
Pista 15gms
Ghee+oil for deep frying.
Method:-
Heat ghee,keep aside.
Mix baking powder,soda into the flour,mix well.
Beat yoghurt,melted ghee,sugar,lemon juice to a fine cream.
Run the food processor, mixing above two mixtures until the mixture is thoroughly mixed.
Make it as a ball and keep in a polythine cover.Tie it.
Keep it in the refregerator for 15 min.
Meanwhile make 2 threads sugar syrup.
Remove the dough from the fridge, divide whole dough into two parts.Do not knead hardly.
Roll them into a big discs.
Apply ghee over roti and sprinkle little flour on it.
Roll it like cylinder(mat),and press a little with rolling pin.
Cut 1 'size bits with a sharp knife.
Roll one round (under the palms-not so much)and press a little.
make a dent in the centre.
Prepare all badushaws in the same way.Cover with a damp cloth.
Deep fry them in ghee mixed oil on slow heat to golden colour.
The syrup should be warm all the time.
Drop them one by one into the syrup and allow to stay them for
12-15 minutes.
Remove and place on a wide dish,,sprinkle nuts and saffron.
After cooling, the sugar syrup layer will be appeared on badushaws.
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