I love the sweet badhushah as a child and still loves it. But it is tedious to make, so I have not yet tried my hands on that. We can say badam Puri is a close cousin to badhushah as they taste very similar with very close ingredients.
Ingredients Required:
This is much simpler to make and looks gorgeous on the plate. We made this for this deepavali this year and was a hot among friends.
Dough:
All purpose flour - 1 cup
Baking soda - 1 tsp
Almond flour - 1/4 cup
Milk - 1/2 cup
Ghee - 1 tblsp
Salt - pinch
Cloves - 30
Slurry:
Ghee - 4 tblsp
Rice flour - 4 tblsp
Oil for deep frying
Sugar syrup:
Sugar - 1 cup
Water - 1/2 cup
Cardamom - pinch
Saffron - few strands
Lemon juice - 1 tsp
How to make :
Dough:
Blend the milk and almond flour to a fine paste and set aside.
In a mixing bowl take the all purpose flour, baking soda, salt, ghee and mix well.
Add the almond paste and start kneading into a dough and add water if required.
Slurry:
Mix the rice flour and ghee to a paste and set aside.
Sugar syrup:
Heat the sugar and water till you get one string consistency.
Add the cardamom and saffron.
Add lemon juice to stop crystallization
Set aside on low heat to keep it warm.
Heat oil on medium heat and keep it ready for frying.
Divide the dough into balls and start rolling out into a thin disc.
Use a circle shaped cookie cutter or a lid to cut out circles.
Smear the slurry and fold in half. Again smear slurry and fold in half. You should have a quadrant shape now.
Gently press with finger to flatten it or roll it out slightly with the rolling pin.
Pierce a clove in the middle to avoid opening.
Do this for all the dough.
Drop them gently in the hot oil and fry till golden brown.
Drain and drop them in the warm sugar syrup.
Let them soak for a couple of minutes and set aside on a platter.
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