Whole wheat flour badushai in jaggery syrup Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, ghee, and a pinch of salt. Mix well to form a crumbly texture.
• STEP 2.Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 15-20 minutes.
• STEP 3.Divide the dough into small portions and shape them into small balls. Flatten each ball slightly with your palm.
• STEP 4.Heat oil in a deep pan and deep-fry the flattened dough balls until they turn golden brown and crispy. Drain excess oil on a paper towel.
• STEP 5.In a separate pan, melt jaggery with water to make a syrup. Cook until the jaggery is completely dissolved and the syrup thickens slightly.
• STEP 6.Add the fried badushai into the jaggery syrup and let it soak for a few minutes.
• STEP 7.Remove the badushai from the syrup and allow it to cool. Serve the badushai as a sweet treat for festivals or special occasions.

Cooking Tips

• Make sure the dough is soft and pliable for a better texture of badushai.
• Fry the badushai on medium heat to ensure they cook evenly and become crispy.
• You can add cardamom powder or saffron strands to the jaggery syrup for additional flavor.
• Store the badushai in an airtight container to maintain its freshness and crispiness.

Storage and Serving

• Store the badushai in an airtight container at room temperature for up to 1 week.
• Serve the badushai as a dessert or sweet snack during festivals, celebrations, or as a special treat for guests.