Guess cooking runs in the family! My paternal and maternal grand mother’s were doyens in the kitchen. No recipe difficult, every morsel scrumptious. Alas what we have are those vivid memories , fragrances, and some stories for our children.
Guilt free Badushah recipe from cousin Ranga in Australia! We may be oceans apart, but food binds us close.
3 cups good quality plain flour (APF)
1/3 cup icing sugar (confectioners sugar)
1.5 tsp baking soda
1/3 cup plain yogurt
2 Tablespoons ghee
8-10 cardamoms ground fine
Some pistachios ground but not too fine.
Use either processor or 🖐 to bring the dough together. It should hold together but also fall apart easily.
Let dough rest in the fridge for a bit. (45 mins - 1 hr)
Roll the dough into a 2 inch diameter cylinder.
There will be cracks in the dough, do not worry, that is the flakiness we want (and that will also soak up the sugar syrup later).
Cut the cylinder into 1 inch thick discs.
Make a dent in the center.
Wash with ghee.
Place the pistachios in the dent.
Bake in 180•C / 350 F oven until golden brown (15 mins)
Bring 3 cups of sugar to boil with the littlest amount of water; at string syrup consistency, turn off (you can put saffron in the syrup).
Place the hot badushas in the syrup and gently pour syrup all over and allow the badushas to soak. Repeat with all others.
Place on a drying rack or bake proof paper (parchment paper)
Store in an air tight container but it won’t stay long! 🙂
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