20 Feb



Badusha is a very famous traditional Indian sweet sold in almost all the mithai stores across the country. It is a flaky, puffy, round shaped, golden colored sweetmeat that is popularly known as Badusha in the South and Balushahi in the North. Small balls that are slightly flattened are shaped out of a dough consisting of flour (maida), ghee and curd, deep fried to a golden shade and dunked in a warm sugar syrup. This classic Indian sweet has an amazing texture with a crisp outer layer and a soft, juicy interior.


I have been making badusha since 5 years. I first came across badusha recipe at vahrehvah. Those were my newly married , pre-blogging days where knowing that we can make badusha at home was a novelity in itself. I always thought it was made at indian sweet shops only by sweet makers. I had never seen any one making badusha’s at home. And why would they too  ? every sweet shop in india have these mouth watering sweets selling hot and easily available. That all changed when i started livingt out of my beloved country and started missing all those desi cookings and treats that we take for granted living in one’s birthland. One day me and my bhabhi( my sis-in-law) were watching this video and thought why not lets try it.


It seemed so easy and it was. Though the first time i made they were out of shape, and the middle was a bit raw. But we learn from our mistakes…. and now i can make this even in my sleep without even looking at the recipe book. That’s a feat in itself boz i have gotten addicted to making notes,referring and browing on the net …then only i make something. My hubby used to fear those recipe books lying in my kitchen when 40% of my kitchen experiments would turn into disasters. Those were fun days and we always have a good laugh thinking about those days. But now i have learned a lot from my mistakes and more than 90% of my cooking turns out to be a sucess,alhamdulillah. So never give up and listen to others discouraging you. Especially if you are a newly married girl ….starting to learn cooking. Its the thought that counts , we are sure to succeed when we are putting so much love and work in what we do.


Here iam boring you with all my life details, lets get down to this easy badusha making. Hi ! i forget to tell you something important. This is not a sweet for the health consious. And i dont think this can be replaced with whole wheat or other flours for that ….flaky,melt in the mouth texture. Also this is loaded with ghee/vanaspati. I mostly make this for gifting while visiting some expecting mothers or on festivals. But not in ramzan, though this is easy it is a bit of work if you are making a big batch. and standing in the hot kitchen and working with hot oil while fasting is not a good idea.


It might be intimidating for a beginner wanting to make this Indian sweet. Badusha recipe is not as difficult as one thinks it is. There are certain crucial steps to be followed while making them and if you follow them, you will be successful, inshallah. Cooking them over slow flame and preparing the sugar syrup to the right consistency are the most important steps that need to be taken care of while preparing Badusha.

makes nearly 15-20 badushas
time taken :- 1 hour or more



  • Maida /All purpose flour – 1/4 kg (250grams)
  • Ghee – 2 tbls
  • Vanaspati /Dalda – 3/4 cup
  • baking powder – 1 tbls
  • curd – 2 tbls
  • pinch of salt
  • sugar – 2 tsp
  • water 1/2 cup or more

For the sugar syrup

  • Sugar – 2 cups
  • Water – 2 1/2 cups
  • Cardamom powder – 1/4 tsp
  • lemon juice – 1 tsp

making badusha


Mix ghee, vanaspati , curd, baking powder, salt , sugar and all purpose flour, it would look like bread crumbs . Mix gently like you would for a chapati dough . Use just a little amount of water and knead to make soft dough. Make gooseberry sized balls and keep aside. Allow it to rest for 10- 30 minutes.

Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands(optional), elachi powder and lemon juice(this is to avoid crystallisation), switch off the stove and keep aside.

Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle . Refer some videos on the net to make badusha swirls. When you shape the badushas , they should be smooth…there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break.

 First heat oil in a kadai – check by adding a pinch of the batter if it rises immediately then that is the correct stage to start frying your badushas.. Now add some 3 -5 badushas and cook on very slow flame. Flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). If you notice the badushas getting browned quickly, then switch off the flame for a few minutes and cook . Then switch it on again.

Drain it in a colander and add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2mins then transfer it to a tray with butter paper/silver foil. Once the sugar syrup turns non-sticky you can trasfer them and store them in air-tight containers. They taste good when left for 2-3 hours, before eating. Only then the sugar syrup gets sets well inside. Garnish with some chopped nuts or saffron before serving.

balushahi recipe


  • To check whether the oil is hot, drop a little batter into the oil, if it rises immediately to the surface, then it is the right temperature to add the prepared badusha.
  • keep the flame in low while frying the badushas. If the temperature of the oil is high, the badushas will turn golden brown fast but will remain uncooked inside.
  • If the dough gets too soft, do not panic, just add a little more flour to set it right.
  • You can replace ghee with vanaspati (dalda) for making badusha without compromising the texture or taste.
  • If your badushas dissolve in oil as you are frying then any one of these is excess : butter or oil or cooking soda or water. So add more flour to the dough and knead again to troubleshoot the problem.
  • If you reduce the quantity of butter or oil,then there will be drastic change in the texture of the badushas too,it will turn hard or crispy. You wont get the layers inside too.
  • Badushas will be nice after cooling down,but after a day they tastes even better ..
  • Adding lemon juice is to prevent crystallization of the sugar syrup.
  • consume within a week.Do not refrigerate.
  • Badushas with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.
  • badusha-recipe

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…        


One Response to “BADUSHA”

  1. Badusha Recipe April 1, 2014 at 11:34 am #

    This is one of my favorite Indian sweet dish. You have given very easy recipe procedure for preparing it. Thanks for sharing it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: