Makhan Bada Recipe: A Festive Delight from Rajasthan
Makhan Bada is a traditional dessert hailing from the royal kitchens of Rajasthan, known for its crispy exterior and soft, melt-in-your-mouth interior. These golden, deep-fried dough balls are infused with ghee, making them rich and flavorful, and then drenched in a fragrant sugar syrup that adds just the right amount of sweetness. With a garnish of chopped pistachios and the warm, comforting flavor of cardamom, Makhan Bada makes for a perfect dessert during festive occasions and celebrations. Serve them as a grand finale after a hearty meal of Aloo Gobhi Ki Sabzi, Boondi Raita, and Puri for an authentic Rajasthani experience.
Cuisine: Rajasthani
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 cup |
| Ghee (for dough) | 1/6 cup |
| Ghee (for deep frying) | As required |
| Baking Powder | A pinch |
| Curd (Dahi / Yogurt) | 1 tablespoon |
| Pistachios (chopped) | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Sugar | 1 cup |
| Water | 1/2 cup |
Nutritional Information (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 24 g |
| Protein | 2 g |
| Fat | 10 g |
| Sodium | 10 mg |
| Sugar | 14 g |
(Note: Nutritional information is an estimate and may vary based on exact portion sizes and ingredients used.)
Preparation Time: 30 Minutes
Cooking Time: 40 Minutes
Total Time: 1 Hour 10 Minutes
Servings: 10-12 pieces
Instructions
-
Prepare the Dough:
In a large bowl, combine the maida (all-purpose flour), ghee, and baking powder. Use your hands to mix the ingredients until the mixture feels crumbly and the ghee is well incorporated into the flour. Next, add the yogurt and mix well until it forms a dough similar to the consistency of poori dough. Avoid adding any water at this stage. Cover the dough and let it rest for 10-15 minutes. -
Make Sugar Syrup:
In a separate pan, combine the sugar, water, and cardamom powder. Heat the mixture over medium heat and stir occasionally until the sugar dissolves. Once the sugar dissolves, allow the syrup to simmer until it reaches a “one-thread” consistency. This should take around 8-10 minutes. Once done, remove the pan from the heat and set the syrup aside. -
Shape the Badas:
Divide the dough into small equal portions, roughly the size of a lemon. Roll each portion into a smooth ball. Once rolled, use your finger to gently press each ball in the center, creating a slight indentation. This will help the dough puff up evenly when frying. -
Deep Fry the Badas:
Heat sufficient ghee in a kadhai (deep pan) over medium heat for deep frying. Once the ghee is hot, gently drop the prepared dough balls into the hot ghee. Fry them in batches, making sure not to overcrowd the pan. Fry the balls until they turn golden brown and become crisp on the outside, which should take about 5-7 minutes per batch. Once golden, remove the fried badas from the ghee and drain them on a paper towel to remove excess oil. -
Soak in Sugar Syrup:
Once all the badas are fried and drained, carefully drop them into the prepared sugar syrup. Let them soak for at least 30 minutes so they absorb the syrup and become soft and sticky on the inside. The badas will puff up slightly as they soak in the syrup, giving them a delightful texture. -
Serve:
After soaking, transfer the soaked badas to a serving plate. Garnish with chopped pistachios for added texture and a burst of flavor. Serve warm or at room temperature as a festive dessert.
Serving Suggestions
Makhan Bada is the perfect dessert to end any celebratory meal. It pairs wonderfully with a rich, spiced Indian feast, and can be served as a grand finale after a flavorful spread like Aloo Gobhi Ki Sabzi, Boondi Raita, and Puri. These sweet, syrup-soaked delights will impress your guests and add a touch of royal Rajasthani hospitality to your dining table.
Tips & Variations
- For a richer taste, you can increase the amount of ghee used in the dough, making the badas even more indulgent.
- Infuse additional flavors: You can add saffron strands to the sugar syrup for a golden hue and subtle flavor.
- For a crunchy texture: Before frying, coat the dough balls lightly with some semolina (suji) for extra crunch.
Makhan Bada, with its crispy and flaky outer layer and soft, syrup-soaked interior, is a must-try for anyone looking to dive into the world of Rajasthani sweets. Whether for a festive occasion or a special family meal, this dessert will bring a taste of royal Rajasthan to your table!
