Badusha Recipe

Ingredients:
Maida - 150 gms
Dalda (Vanaspathi) - 75 gms
Cooking Soda - a pinch
Sugar - 3/4 cup
Water - 1/2 cup
Sliced Pista and Almonds for decoration
Oil and Vanaspathi for deep frying

Method:
1. Rub vanaspathi and cooking soda on a flat pate till it becomes frothy and shiny.
2. When it becomes flaky, sprinkle maida and blend gently.
3. Sprinkle little water and make a soft dough. Do not knead this dough.
4. Keep aside closed with a wet cloth for 5 minutes.
5. Divide the dough into big lemon sized balls.
6. Flatten each ball and make a small depression in the centre.
7. Prepare all the badhushas and keep closed.
8. Heat vanaspathi in a kadai till it melts and becomes moderately hot.
9. Remove from fire and put a few badhushas gently, in the vanaspathi.
10. Put back the kadai on the stove with medium flame till it turns golden brown.
11. Pierce badhusha with a tooth pick in the centre.
12. Turn gently once using a fork.
13. When it is brown on both sides, take out from oil and arrange on a flat plate.
14. Keep aside.
15. Heat sugar and water together in another heavy kadai.
16. Sprinkle little milk and remove the dirt that comes on top.
17. When the sugar reaches one string consistency, remove from fire.
18. Allow the syrup to thicken slightly and dip the badhushas to coat on all the sides and arrange on a plate.
19. If the syrup becomes too thick add some more water and heat again till it reaches one string consistency.
20. Repeat the dipping process till required sweetness.
21. Sprinkle fried nuts soon after removing from the syrup.