Sree Krishna Sweet style "Badhusha" - a Diwali extravaganza

Wish u all a very happy and prosperous diwali.May god bless u with abundant wealth and health.
U want to prepare krishna sweets- melt in mouth style badusha,then here comes the exact recipe to follow.The badhushas were soft as well as flaky.This recipe is a fool proof recipe and can be followed as it is to prepare soft badhushas.

Recipe source:
Saras Kitchen

Ingredients:

1.Maida / all purpose flour     -   2 cups
2.Oil                                        -   1/4 cup
3.Ghee                                     -    1/2 cup
4.Sugar                                    -     2 tsp
5.Salt                                       -     a pinch
6.Cooking soda                        -    a pinch
7.Water                                    -     1 to 2 ounces

For Syrup:
1.Sugar                                    -      1 cup
2.Water                                    -      1 cup
3.Rose water                            -      1 tsp (optional)

Method:
* Take a mixing bowl,add flour,cooking soda,salt and sugar.Mix it well.
* Melt the ghee and let it cool for some time.Bcoz,when we add hot ghee,then there are chances for the badhusha to become brittle.Mix the cooled ghee with oil and pour it to the flour.
* Add little water and prepare a soft dough like that of a chapathi dough.Cover and rest it for an hour.
* After an hour,the dough wud have been incorporated well,as it intakes all the ghee.Divide them into equal sized balls .Pat each ball and slightly press it in the centre,this releases some pressure,while frying.Keep these flattened balls to rest for 5 mins.Cover it with a muslin cloth.

* Place a pan of oil and let it get medium hot.Now slowly drop the badushas into the oil and let it cook completely in medium fire. But make sure,the oil is not less hot,which wud result in breaking of the badhushas.Make sure we have enough oil,so that the badhushas will have space to float.
* Slowly flip the badhushas and cook till it gets golden brown colour.
* Immediately,drop the badhushas in sugar syrup and let it soak for a minute ,flip it around for another minute.Take it from the syrup and keep it on a plate to cool completely.Once cooled.store it in air tight container.

Preparing the sugar syrup:
* Take a wide mouthed pan,add sugar and water.Bring it to boil.After few minutes, take the syrup between ur 2 fingures,it shud form a string,this is the right consistancy.
* Other way to chk the consistancy is,take a plate and place the syrup,it will be like a pearl.If u tilt the plate also,it wont drop.
* Once the syrup reaches one string consistancy,then turn off the heat and add the rose water.

Verdict:
It was yummy and flaky.Resulting in immediate plate emptying.

Thattais - A diwali special

Thattais are south indian snack varieties,which is prepared especially during festivals.I remember the days,where my mom used to prepare in in large batches and share it with friends and foes.This is my mom's recipe,which my friend Priya made me to remember,by giving her thattais.This is a spicy variety of thattai,which u wud never feel like eating just one.My H gave me 4 out of 5 immediately consuming it.(Yeah he will never ever give full mark to any dish.Thats his style.)Give it a try,u will love it.

Ingredients:
1.Rice flour               -          1 cup
2.Red chillies             -           6
3.Garlic cloves          -            6
4.Turmeric pwdr        -            a pinch
5.Chilli pwdr              -            1/4 tsp
6.Ghee                         -            1 1/2 tsp
7.salt                            -            to taste
8.Chana dal                  -             1/4 cup
9.Ground nut                 -             2 tbsp
10.hing                          -             a pinch

Method:
* Soak the chana dal for an hour.
* Grind the red chillies and garlic finely together.
* Brake down the fried ground nut into pieces.
* Take a mixing bowl,add rice flour,ghee,salt,hing,turmeric pwdr,red chilli pwdr,grinded red chilli & garlic,broken ground nut and soaked chana dal.
* Mix them well and form into a soft dough.Apply oil to the dough and keep it ready.
* Take a pan of oil and heat it well.
* Take a zip loc cover,apply oil to it.
* Pinch out a little dough and with ur greased hand, pat it on the ziploc cover into a thin thattai.The thickness shud not be too thin,as it will break easily.And it shud not be too thick,as it will become hard.
* Drop the thattai in hot oil and cook it for a minute or two.Or untill the thattai becomes golden brown.
* Flip the thattai and cook it again ,untill the bubble siezes out.
* Remove the thattais,strain it and store it in air tight containers.

Note:
The spice level can be altered to one's taste.Make sure the ghee shud be added only the specified level.If we add too much ghee,then there are chances for the thattai to become brittle.The oil for frying shud be really hot as we do it for appalams.