Easy Makhan Bada Recipe For The Perfect Post-Meal Dessert

By Yash Lakhan May 30, 2024

[{"selector":"#anim-94eea944-d890-45d1-ba6e-98cc21b76094 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.268418353920985%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-b2b876a1-eed7-4001-9f6f-ba0727a66e0e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-cd78b47f-855e-4e64-b57d-1f492f86bbd4","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Makhan bada, also known as balushahi or makhan vada is a traditional Indian dessert known for its crispy yet smooth texture. The treat is comparable to a doughnut and is popular in countries like India, Pakistan, and Bangladesh.

Ingredients

[{"selector":"#anim-55017f48-2edd-422d-9623-a92944b1663a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-052b1c64-82e6-4884-a280-e3e420acdf76","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-79ef8a1b-1273-4914-bb94-54a9822d1838","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-db693cb4-dda4-400b-8f18-8bf856921451","keyframes":{"transform":["translate3d(0px, 248.14813%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup all-purpose flour (maida) 1/4 cup ghee 1/4 cup yoghurt 1/4 tsp baking soda Pinch of salt Oil or ghee for frying

Ingredients

[{"selector":"#anim-075be57b-2c20-4bfc-8a57-8e2df09916bc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4a373b05-b6b7-46ae-a2eb-96a314520c90","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-efcf514d-62cb-4639-b7e2-ae3867dc90c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-66648d56-5f87-4f0b-a824-7bbbc7d0569c","keyframes":{"transform":["translate3d(0px, 340.48230%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] For Sugar Syrup: 1 cup sugar 1/2 cup water 1/4 tsp cardamom powder Few saffron strands (optional)

Step 1

[{"selector":"#anim-c90b09bc-b01f-4031-affb-42058b02a4e9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-0e9f85a3-3014-4bfd-8f57-af916485f497","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-485a17c9-09bc-446b-abe8-9521491d988b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-866d8de5-d4d9-4056-a73c-8e2f2c4e759d","keyframes":{"transform":["translate3d(0px, 274.59081%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix flour, baking soda, and salt. Add ghee, and mix until crumbly. Add yoghurt to form a soft dough. Rest for 30 minutes.

Step 2

[{"selector":"#anim-97d9bdb2-1a43-4cb2-86f8-e5ec9b46b299 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-cdb79bee-4141-47ea-aece-ddc926da39fe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-87a37c8b-6ac5-4ccb-ad28-de30e2808658","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-def04dd8-d88f-4183-8705-db5947870fad","keyframes":{"transform":["translate3d(0px, 442.77790%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Boil sugar and water until one-string consistency. Add cardamom and saffron.

Step 3

[{"selector":"#anim-e90eccfd-4802-4ae2-9593-1145b599f3d8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a54996b2-88c6-46fe-8907-8219500fa54a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-246d0a7d-9762-4d2e-aa36-6ddaf45a7dbb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-10d75b23-a702-47d7-b62a-258e8ecd401a","keyframes":{"transform":["translate3d(0px, 442.77790%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Shape dough into small balls, flatten, and indent. Fry until golden brown.

Step 4

[{"selector":"#anim-394f8ee0-fd6d-45f0-a9bd-cc4d809f13f1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bc1d7adc-9812-4aab-bbe6-4703ca47380b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b177b399-188a-48f5-ab4c-6daa722f4575","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b145e120-db1f-4148-95aa-b6babadaccac","keyframes":{"transform":["translate3d(0px, 442.77790%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak fried Makhan Bada in warm syrup for a few minutes. Cool and serve.

[{"selector":"#anim-bcd58503-e1fb-4755-a1d9-e3c198cb8256 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More