Happy Ugadhi to all!
For who does not know what Ugadhi means, Ugadhi is our New year. New year for us does not fall on same date every year which makes it interesting. Usually back in India, people treat and celebrate New year as a festival, make sweet and savory items and offer them to God before eating them.
Here is a recipe for Badusha which is a big satisfaction for people with sweet tooth. People who are watching calories better stay out of this recipe (Just Kidding!!!)....


3 cups All purpose flour(Maida)
5 tbsp Rice Flour
1/2 cup Thick curd/yoghurt
1/2 cup softened butter or Ghee
1 tsp Baking soda
Ghee or ghee and oil mix  or just oil for deep frying


Sugar - 2 cups
Water - 1 cups
1 tsp cardamon powder
1 tsp Lime/lemon juice

Garnish (Optional)

Any crushed nuts(I used combinations of pistachios and almonds)
saffron strands


Crush the nuts and keep aside.
Into a big bowl sieve together baking soda and flours. Add ghee to the flour mixture and just lightly mix with the hands. Do not over mix. Add the Yogurt and again mix lightly. Do not knead too much like you do for chapathi or roti or pizza dough. This dough has to be spongy. Kneading too much forms gluten which we do not want for this recipe. Cover the  dough mixture with damp cloth and let it sit on the counter for 20 to 30 minutes.
Meanwhile on a medium flame take a sauce pan add sugar and water for syrup. The syrup has to be of 2 string consistency or 233F on candy thermometer. Watch carefully. Once you get the required consistency turn off the heat and add lemon juice and cardamon powder. Lemon juice will stop the syrup from crystallizing. Keep the syrup aside.
Take the dough and knead it a little bit at this point and make small lemon size balls and roll in between palms hardly and make depression in center with thumb.Do not worry if there are little cracks in the edges. Syrup will get into the cracks and it will make the badusha more tasty.
Line a plate with paper towels. Heat oil or oil-ghee mixture in a pan. Turn the heat to medium and put the badushas in the oil. Do not over crowd. Let them cook on a low heat to golden brown.
Remove the badushas and drain them on the paper towels for 5 minutes. Then drop the badushas into the sugar syrup. Let them soak the syrup for 5 minutes and gently flip them and again let them soak for another 5 minutes. Place them on a platter and garnish with nuts. Repeat the process. Let them cool and enjoy!!


Do not add water to knead the dough. If needed, add more yogurt.


Popular posts from this blog

Pulla attu / Sour Dosa

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

Natu kodi koora/Country Chicken curry