Baadusha
Baadusha is a traditional Indian recipe for a classic snack of flour and yoghurt pastries flavoured with cardamom that are deep fried in oil and coated in a cardamom syrup before serving. The full recipe is presented here and I hope you enjoy this classic Indian version of: Baadusha.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+60 minutes resting)
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesMilk RecipesIndian Recipes
Baadusha a Classic Indian recipe for a snack of flour and yoghurt pastries flavoured with cardamom that are deep fried in oil and coated in a cardamom syrup before serving.
Ingredients:
80g plain flour
80ml plain yoghurt
1 tsp sugar
1/3 tsp baking powder
2 generous pinches of ground cardamom
1 tsp ghee
oil for deep frying
For the Sugar Coating:
150g sugar
160ml water
seeds from 1 green cardamom pod
Method:
Sift the flour into a bowl and mix in the baking powder, ground cardamom and sugar. Add the yoghurt and the ghee and mix with the other ingredients in the bowl to from a soft dough. If needed, work in just enough more ghee so that the dough does not stick to your fingers.
Cover with a damp cloth and set aside to rest for 60 minutes. After this time, form the dough into balls then use your thumb to form a depression in the centre of each one.
Heat oil in a deep pan or deep fryer to 140°C. Add the pastries and fry gently so that they gradually turn a golden brown.
Remove with a slotted spoon and set aside to drain.
In the meantime, combine the sugar and water for the coating in a pan. Heat gently until the sugar dissolves then add the cardamon seeds and continue heating gently, stirring constantly until it thickens sufficiently so that the syrup forms a thread when you drop it from a spoon.
Gently stir the deep fried pastries into the syrup (for best results, aim for having the sugar syrup and the pastries ready at the same time, the syrup will take about 10 minutes — do not allow the syrup to cool in the meantime, or it will crystallize).
Remove the pastries from the syrup with a slotted spoon and set aside to dry before serving.
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