What a weekend!
We are fortunate to have two public holidays and an extra long weekend to celebrate. This year we have a bit of an unusual situation as other holidays also fall within this Easter weekend so let me say Happy Easter, Happy Shouter/Liberation Baptist Day and Happy Holi!
Before I continue I must say thank you to my friend Gareth Leigh for very kindly allowing me the use of his images of Phagwah.
In Trinidad the festival of Holi is called Phagwah. We don't have any sweets as such that are associated with it however I discovered that in India sweets made with bhang are popular at this time. Bhang, by the way, is cannabis.
Right, so in lieu of that I bring you something a little less exciting, the consumption of which is not likely to land you in jail.
I loved these Indian treats. They were quite reminiscent of Trinidadian fat kurma. It takes a little effort to make the pleats but if you are not so inclined to go through the trouble, just shape them as flattened balls with a slight indentation at the top.
Makes 8 - 10
1 1/2 cups flour
1/4 cup ghee or butter at room temperature
1/2 tablespoon vegetable oil
2 tablespoons Greek yoghurt
1/2 tsp baking soda
1 tsp sugar
1/4 cup water ( or more- adjust accordingly)
Oil for deep frying
1/2 cup sugar
3/4 cup water
pinch of cardamon
2 strands saffron*optioanal
1/4 tsp ginger
Melt the butter/ghee. In a mixing bowl add melted butter, yogurt, oil, baking soda, and sugar.
Add the flour and mix well with a whisk. It should look crumbly like bread crumbs. Add water a little at a time to form a soft dough. Knead for 10 mins. Divide into lemon sized balls. Cover and set aside. Let rest for 10 mins.
Shape the badushas with decorative edged swirls or flatten the balls slightly and make a dent in the top with your thumb.
Here is a video to illustrate how the swirls are done.
Heat oil (medium high heat) in a frying pan. Check oil by adding a pinch of batter. If the batter rises quickly then it is the correct temperature. Fry the badushas 3 at a time, turning the heat down occasionally so that they do not burn and are cooked through the middle.
Line a tray with foil. Grease the foil with butter and set aside.
Add sugar, cardamon, ginger and water in a pan to make the sugar syrup. Cook on medium-high heat until the syrup makes a long, slow, string when your spoon is lifted. Quickly add the lemon juice ( to avoid crystallization).
Dip the badushas in the sugar syrup turning until coated on both sides. Transfer to the tray with the buttered foil. Once the glaze has dried you can store them in an airtight container for a few days.