AKBAR/BADHUSHA almost same procedure only the sugar syrup consistency different.
Ingredients needed
Maida /All purpose flour - 3 cups/250grams approx
Butter- 1 bar
Cooking soda - 1/4 tsp
For the sugar syrup
Sugar - for 1 cup I took 1.5 cup sugar for better sweet
Water -2 cups (sugar should dip inside water)
Cardamom powder - 1/4 tsp
Edible camphor /Thine karpuram - a pinch
Dough preparation:
First mix Butter, cooking soda and ghee nicely / vigorously for 10 minutes.Do it in the same direction.
Then add all purpose flour and mix well with your hands. Add water little by little and knead it into a soft dough.(I added around 1/4 cup and a little more water)This step is very important to get soft Badusha /Akbar. need dough until it is very soft
Let it sit for 15 minutes .
After that divide the dough into equal lemon sized balls, flatten it a little and make a depression with your thumb in the middle.
sugar syrup:
Take a pan, add water and sugar and bring it to boil.
Then boil sugar syrup till it reaches one string consistency. Add cardamom powder and add pinch
Edible camphor for good flavor.
Akbar: needed little thick syrup compare to Badhusha.
once you feel string of the syrup thick, cool it by just mixing the syrup with ladle or spoon some time .
Badusha/Akbar (shape everything same for both) preparation
Heat oil first , add 4-5 badusha, then keep in low flame and fry the Badushas until golden brown. Flip them gently and cook both sides.
Then drop them in the sugar syrup and let is sit for 6-7 minutes.
Then remove it from the syrup and place it in a plate. Let the sugar syrup dry.
If needed, garnish with grated coconut and grated almonds on top before serving.
same way Akbar also the same way like above but dip the Akbar pieces in little thick syrup where it shows finally sugar coated on pieces which is called Akbar.(diff between Badusha n Akbar).
Venna Undalu:
this is also same dough but instead of making round thick balls we will just very tiny balls by rolling the dough in hand as little think and long and cut them with knife as small pieces.
fry them same as Badhusha/Akbar until golden brown and drop them in same Badusha syrup .
let them drown for 6-7 minutes. remove them from syrup and place on a plate.
