Bhadusha sweet

Bhadusha is a Indian sweet made easily. All it takes is  a few ingredients  in a exact proportion and a hungry crowd.This recipe remains me of my grand mother  she make perfectly iced and crispy Bhadusha, Since my child hood i am fond of her crispy sweet bhadusha.This recipe is my dedication to my grandmother.

Serving  for 4 (25 nos)

Ingredients

Maida -- 2 cups
Sugar -- 1/4 tsp for dough

Butter --1/2 tsp( melted)

Curd --  1 tsp
Baking soda -- a pinch

Sugar -- 1 1/2 cup syrup
Water -- 1 cup

Salt -- a pinch

Rose Essence optional --1 tsp ( optional)
 Oil to fry

Method

• Mix the dry ingredients like  maida 1/4 tsp sugar, soda, and salt

• Mix the wet ingredients  like melted butter and curd.

• Mix  both wet and dry ingredients with little water and make it into a hard dough. Don't knelt the dough too much  as it release glutton and becomes rubbery.

• Leave the dough aside for 15 min .

• You can make balls in flat  circular or oval shapes by applying ghee in hands . Make sure there are no cracks on surface. ( press between the palms  to make into a patty with a dip in the middle)

• Prepare syrup by mixing water rose essence (optional) and sugar on a stove top.Turn of the stove  once the sugar is completely dissolved and the syrup turns into strings consistency or sticky)

• On a medium hot oil drop the patty and turn side. Watch it carefully as it takes a long time to cook both sides keep it in low heat until it turns into  brown color.

• Drain the oil in a paper towel.

• Drop the roasted patty  on the  hot syrup and soak for 5 min then it forms a greasy layer over the bhadusha. 

• Store it in a air tight container.

Tips

• Don't add too much soda .
• Don't add too much butter as the bhadusha may disslove in oil.
• Can use dalada for butter.
• Oil should be hot when droping the patty and turned to sim so that the patty is fried all through..
• Can make sugar syrup to crystal form and pour over bhadusha for a snowy textuxer.

Thattai

          Thattai is a  savory snack. Thattai is my favorite snack often made at  gokulashtami or diwali. I tried to make Thattai  from scratch after few experiments   to replicate the store bought taste and  finally succeeded in making this recipe which taste on par with the store bought ones. Try it out and let me know..

Serving for 4(30 nos)

Ingredients

Boiled Riceflour --2 cups( soak for 3 hours)

Urad dal flour  -- 4 tsp( dry roast and powdered)
Roasted bengal gram flour - 4 tsp
Channal dal -- 3 tsp
Tapioca  -- 2 tsp ( soak channa dal and tapioca)
Red chilli -- 4 nos
Garlic  -- 4 tsp
Crushed black pepper -- 2 tsp
Sesame seeds - 1 tsp

Jeera --2 tsp
Curry leaves

Butter --1/2 tsp
Hing

Salt

Water

Method

• Soak the rice with garlic and chilli.
• Grind the rice mixture  into a pasty dough after draining the water .Make sure it come out like a  watery dough.
• Add urad flour,split peas flour and soaked dal and tapioca with butter.
• Knelt into a dough with  black pepper ,jeera ,hing ,salt and curry leaves .
• Place the dough in a paper towel or cloth to drain excess liquid.
• Make the dough into small circular ball.Use the tortilla press with ziplock for thin  thattai. You can use a heavy pan to press the circular dough between the zip lock to get circular thattai.
• Thaw it in a paper towel to take out excess mositure.( longer u thaw crispy it gets)
•  Fry them one by one in hot oil.
• The oil should be hot at first and then reduce the flame to medium heat and allow to cook for a while until oil becomes clear with no bubbles.
• Take it out and drain the oil to  store it in a air tight container .

Tips

• Grind the rice throughly with no lumps into smooth paste.
• Can add crushed peanuts for taste.
• Dont add too much of urad dal and split peas flour it will make thattai  chewy in the middle.

Gulab jamun

Gulab jamun  is a quick and easy sweet.Making a perfectly soft  jamun  involve few  tricks Try this out...

Serving for 20( 100 nos)

Ingredients

Jamun mix -- 1 packet(250 gm)

Milk  -- take 1 cup of milk add sufficient milk so make to a dough

Water -- 2 liter

Sugar -- 2 kg

Cardamom --5 nos 
Salt -- a pinch

Rose Essence optional --1 tsp

Method

• Knelt the dough with milk in an consistency to make some tough balls.( Be careful when adding milk)
• Add 1/2 tsp of sugar to the dough before adding milk.( dont knelt the dough hard as chapati  it might make the jamun dissolve in oil.)
• Leave the dough aside for 15 min .
• You can make balls in circular or oval shapes by applying ghee in hands . Make sure there are no cracks on surface. ( press between the palms and then roll to make into a balls)
• Prepare syrup by mixing water cardamom essence  and sugar on a stove top.Turn of the stove  once the sugar is completely dissolved and the syrup turns little  thick.( before syrup  becomes strings or sticky)
• On a medium hot oil drop the jamun and turn side. Watch it carefully as it takes only few sec.
• Drain the oil in a paper towel.
• Drop the roasted jamun on the  hot syrup and soak for 20min then serve hot.