Hooorrayyy!!!! “Pazham Pappadam Payasam” celebrates its first
birthday today, and all of you are invited to the party!
The blog has completed its first year of infancy. The tender care and nurturing bestowed upon by all you dear readers have played a big role in the healthy upbringing of this tiny tot. Of course, it has been a rewarding experience to share these recipes with you. But to know you all and to have this unique sense of comradery is a far greater gift and feeling.I have had my own struggles and even wanted to stop blogging as I couldn’t manage it by myself at times. But my husband Manoj, stood by my side and encouraged me to keep going. His interest in photography and willingness to take pictures for the blog has played a pivotal role in keeping this journey uninterrupted and making this virtual kitchen visually appealing.I also thank my friends Ammu, Achu, Chitra, Mini, Chindu, Reshmi, Manu and Hari whose encouragement, support and contributions led to the formation of this blog space.
What would be more unique a sweet to celebrate this occasion than the good old Badusha, a traditional dessert in Indian Cuisine, similar to a glazed donut. Badusha is a popular best seller in in Kerala, Karnataka and Tamil Nadu, though it is said to have a strong mughalai influence. So sharpen your sweet tooth and dig in …
All purpose flour ½ cup
Baking powder 1 tsp
Butter 3 TBSP, melted
Yogurt 5 tsp
Sugar ½ cup
Water ¾ cup
Oil for frying
In a bowl, add All purpose flour, baking powder and mix well. Add the butter and yogurt and mix gently to form dough. DO NOT KNEAD STRONG, as we do not want the gluten to form. Cover the dough using a damp cloth for 20 minutes.
Heat oil for frying at medium heat. Knead the dough lightly one last time and make small balls out of it and flatten between your palms. Deep fry the rounds till golden brown, drain excess oil to a paper towel. Meanwhile add sugar and water in a pan and make simple syrup of one string consistency. Add the fried balls and let it sit for 5 minutes. Take the badushas carefully and set onto a plate. Garnish with nuts or saffron. Enjoy!! You can store the left over badusha in the refrigerator…