Saate/Badhusha

Ingredients

• 2 large cups of all purp. flour / maida
• Ghee / dalda - 1/4 cup
• Sugar - 2 cups
• Pinch of salt
• Water
• Oil for deep frying
• Nylon cloth

Method

• Mix all purp flour, salt and ghee / dalda nicely. To this, Add water little by little and prepare a non - sticky dough like chapathi dough.
• Close it with a lid and allow it rest for 10 minutes.
• Divide the dough into 2 equal parts (this is just for convenience; you can use the whole quantity at once).
• Roll the dough like a big chapathi.
• Fold it twice and you will get a triangle shape. Roll it again like chapathi and fold it.
• Repeat this step at-least 15 - 16 times to get lot of layers.
• Finally, roll it into 1 inch thick chapathi and cut into circle or any other chapes.
• Combine the remaining dough, roll it 15 - 16 times and cut them.
• Prick the circles with a fork to avoid puffing up. Also, it helps to cook the inner layers of saate nicely.
• Add very little water to the sugar just to liquidize it and bring to boil. Prepare a thick sugar syrup. Consistency should be such that, if it becomes cool, it should crystallize.
• Heat oil in a heavy bottom pan. Deep fry the Saate on low or medium flame for around 20 minutes or until it becomes crispy.
• Transfer the deep fried Saate onto a tissue paper to absorb the excess oil.
• Once Saate becomes cool, arrange them on a nylon cloth.
• Heat the sugar syrup and liquidize it. Pour around 3 spoons of sugar syrup on the top of each Saate and spread it little-bit.
• Once the sugar syrup is settled and crystallized, its the time to take out the Saate from the cloth.
• Enjoy the Saate with your family and store the remaining in an airtight container. It will last upto a week if preserved properly.