I love badusha from my childhood,the time I even hate sweets! The reason is its not too sweet and mild in sweetness. Also I love both home made badusha and the sweet stall one,both has a unique taste and texture. My mom makes very often,if some relatives visit us or if we were visiting them,then she will make this in a jiffy,I used to help her.
But this recipe and method are different and bit time consuming,than my mom’s version,still I loved to try it out for its texture,so I tried,I tried two years back for Diwali and this diwali too I tried. It came out good without disappointing me and vj loved it. This time I even passed some to Jeyashri and she too love it.
I made now for a special occasion,our anniversary.. And then,I wanted to have it in my blog with my measurements,so I tried today to click stepwise pictures. It came out very well.And why I made this for blogging sake…no,not only for that,this is for two special friends,I will update that in facebook later. The original method and recipe where I referred for is Jasu’s Blog. Please see her blog for the detailed method to fold the ends if you set to try this out of your own. This recipe gives a good texture to the badusha if we just follow the given method.
VIDEO UPDATED TO SHOW HOW TO FOLD :
One more video
After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container. And enjoy!