Indian food is as different and rich as its people and traditions. The Indian food is known for its exotic and alive spectrum of tastes, aroma, texture and look. The endless array of dishes and delicacies is simply titillating.
The essence of superior Indian cooking lies in the selection and appropriate use of the aromatic Indian spices. The spices and condiments not only lend the flavor taste but also add nutritive and curative value to the food. The combination of a variety of spices in the right proportions is in itself a skill that is historically handed down from decades.
Indian recipes can be classified into several categories, though the broad classification would be the customary and everyday dishes, and the unusual delicacies prepared for special occasions like weddings or festivals and more. Celebrations in India mean not only colorful attire, decoration of the venue and music but also the all important mouth-watering special dishes and mouth watering candy and snacks.
Speaking of Indian sweets the list of names alone can be mind blowing. Who hasn’t heard of Halwas, Laddus, Jangri, Mysore Pak, Burfis, Badhusha, Milk Pedas, Srikand, Sandesh, Rasagollas and Gulab Jamoons? The main components of most of these specialties are ghee (clarified butter) and sugar. Each one of these sweets has a unusual taste, flavor, texture and shape. They are prepared with utmost care to be exclusive, delightful and inviting.While the Burifs and Mysore Pak are dry and in the shape of cubes Laddus are spherical and the Halwas are sticky and soft. It’s needless to say that each sweet is made with a unique method of preparation. Most of them remain fresh for weeks without losing their aroma or taste.
Bhadhusha is a simple Indian sweet made with sugar and flour. It is served during festivals like Deepavali or Holi and also on special times like weddings. Badhusha is easy to set up and is very tasty.
Here is the recipe for Badhusha:
Ingredients
All purpose flour (Maida) - 2 cups
Ghee - 1/2 cup
Sugar - 2 cups
Water - 2 cups
Baking soda - ¼ teaspoon
Oil for deep frying - 350 ml
Grated dry coconuts - 1 Tablespoon
Procedure
Heat ghee and pour into the flour. Put in baking soda and water to make soft dough. Keep it covered with a damp cloth for about 10 minutes. While this is standing,make thick sugar syrup in a saucepan. Keep to one side. Make small little onion sized balls of the dough and flatten them and fry in oil till they change to golden. Remove and put them into the sugar syrup and leave until the syrup is absorbed. Remove and put out the Badhushas on a plate and enhance by sprinkling dry coconut shreds.
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