Indian Buttermilk Donut (Badusha)
1 cup all purpose flour (maida or plain flour)
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
1/4 cup yogurt cold(curd)
1 cups sugar
1/3 cup water
4 cardamom pods crushed
- In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.
- In a bowl mix the flour, baking soda and baking powder.
- Add butter mix with your fingers, mixture should be crumby.
- Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
- Cover the dough and let it sit for about half an hour.
- Take the dough and knead just enough to hold it together.
- Divide the dough into 12 equal parts.
- Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
- Heat the oil in a flat frying pan over low heat.
- The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
- Place the Badusha in the frying pan don’t overcrowd as Badusha will expend to about 1-1/2 time and they should not overlap.
- It should take about 2 minutes before Badusha will come up. Wait another 3-4 minutes before turning over Badusha should be light brown from bottom. Fry the Badusha until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. will look very flakey If the Badusha are fried on high heat, they will not be cooked inside.
- Take them out over layered of paper towel so it can absorb the extra oil.
- Dip Badusha in the syrup all around and remove them. Don’t leave them in syrup.
- Mouthwatering flaky Badushas are ready and looking great read.