This is my entry for RCI Tamil Festivals hosted by Viji of http://vcuisine.blogspot.com/
Baking powder-1 teaspoon
Cardamom powder-1 teaspoon
Oil for deep fry
1. Sieve the flour and baking powder into a broad bowl and add two tablespoons of sugar to it.
2. Knead the flour into pliable dough using the ghee and yogurt. If necessary, sprinkle some water and make sure that the dough is softer than chapathi dough.
3. Leave the dough for about thirty minutes and boil a cup of water with the remaining sugar in a heavy-bottomed vessel.
4. When the syrup forms into one string consistency, add the cardamom powder and turn off the stove.
5. Divide the dough into lemon sized balls. Flatten them and press in the centre using your fore finger.
6. Heat the oil in a frying pan. When the oil is hot, place four or five badshas and immediately lower the flame.
7. The badushas will then become brown outside and at the same time, will be cooked nicely inside.
8. Complete frying all the badushas in batches and keep them in the syrup for a while to absorb the syrup.
9. Take them out from the syrup and let them dry.
10. Garnish the badushas in the centre with the dry sugar syrup. Delicious badushas are ready…..
Note: Do not fry the badushas on high flame; they will not be cooked properly inside.