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Oct 10, 2014

Badusha Recipe / Balushahi Recipe

Badusha has been requested in this blog for quite a long time. Last diwali i tried it but it was a total flop, when i dropped the badusha in oil it all got separated and crumbled. So i was a little scared to try it again. Since i got many emails and comments from my viewers to post badusha recipe, i decided to give one more shot..

I tried it and to my surprise it turned out perfect with the moist and flaky interior and sugary exterior..Loved it so much..Now my long time mission came to a end..

I hope you will try this out for this diwali and let me know how it turned out for you..

Preparation Time : 10 mins
Resting Time : 15 mins
Cooking Time : 8 to 10 mins per batch
Makes : 12 to 15 badusha
Recipe Source : Sharmis Passions


All Purpose Flour / Maida - 1 1/2 cup 
Soft Unsalted Butter - 1/4 cup
Oil - 2 tblspn
Thick Unsour Curd / Yogurt - 2 tblspn
Baking Soda / Cooking Soda - 1/2 tsp
Sugar - 2 tsp
Water as needed
Oil for Deep Frying 
Pistachio for sprinkling on top

For Sugar Syrup:
Sugar - 1 cup
Water - 1 cup
Cardamom Powder - 1 tsp


Take butter, oil, sugar, curd, baking soda in a bowl and mix well. Once it is mixed, add in flour and mix well, to it resembles bread crumbs..Now add in water little by little and mix well to a soft dough. Allow this dough to rest for 15 mins while you make the sugar syrup.

Take sugar and water in a pan and mix well. Put it on heat and bring it to boil. Cook till it reaches one string consistency. If you take some syrup between your thumb and fore finger and strech it a string should form. This is the stage..Now add in cardamom powder and keep the syrup warm. Dont boil too much.

Now take the dough and divide it into small balls. Take a ball, flatten it and make a hole in the center. Make all the dough like this.

Now heat oil for deep frying. The oil should never smoke..First test the oil, drop a small dough into the oil, first it should sink , then rises immediately. This is the right consistency. Drop 4 to 5 badusha at a time and immediately decrease the heat to the lowest as possible and cook for 7 to 10 mins till is light golden coloured and cooked..Dont increase the flame.It should be always on low.

Now drain it and add it to the syrup Let it soak for 2 mins. Drain it and set aside

Take some chopped pista and sprinkle over the badusha..

Leave the basusha for 2 hours them enjoy..


1)The ingredient measurement are very important. If you mess with that then your badusha will get hard.
2)Dont add too much oil or butter, if you add too much of them, then your badusha will crumble when you drop them in oil.
3)Dont knead the dough so much, just knead it till it gets little soft and leave it aside.
4)The dough should be soft but very easy to work with..It shouldn't be sticky.
5)Resting the dough is important.
6)Dont let the oil smoke at any point. Frying badusha can take some time, so be patient and fry on a low heat till it is nicely coloured.
7)You can store the badusha at room temp in a air tight container for 2 to 3 days. Refrigerate it for more shelf life.

Take all your ingredients

Take some soft butter in a bowl,you can melt them if needed,
 i used white butter

Add in oil

Add in curd

Add in sugar

In goes some baking soda

Mix well till the sugar is melted

Add in  flour

mix well, so it resembles a coarse bread crumbs

Add some water

knead it to a soft dough..Now let the dough rest for 15 mins till you make the sugar syrup..
Take sugar in a big pan

add in water

bring it to boil, and cook till 1 string consistency
Now it is done..

You can check the 1 string consistency

Add in cardamom powder and mix well..Set this aside

Now take the dough out

Divide into equal balls..I made my badusha slightly big...
You can make small badusha too..

Take a ball

Shape it smoothly

Flatten it really well

make a small hole in the center

Set aside

Now the main stage of the process, FRYING..
Lets check the oil temp, take a small badusha dough 

drop it in

First it will sink then immediately rise to the top, that is the correct stage..

Now drop 5 to 6 badusha in

Now immediately turn down the heat to the lowest possible

Let them fry gently

they will slowly float to the top

flip often to ensure even cooking

you have to keep cooking on this low flame for 6 to 7 mins 

Now it has turned light golden

Drain it
soak them in syrup for 5 mins

drain them



  1. Cooking z an art...I am a chef myself n I really praise the way u share pics step by step making cooking easier. Count me in your fan list.il definitely try this

  2. Cooking is an art...I am also a chef and I love the way u share pics step by step making cooking easier. Count me in your fan list

  3. Cooking is an art. I am also a chef and I love the way u share pics step by step making cooking easier. Count me in your fan list.

  4. Can we take any cup for measurement does other ingredient ll change

  5. can i use ghee or vegetable fat instead of butter?

  6. Can we freeze them after they are ready??

  7. @Anonymousfreezing is not a good idea.but you can store them in fridge

  8. Really tempting very nice receipes....

  9. Hello! I tried some following your recipe but it turned as a total disaster it was all crumbled ... May be it' s due to the measurement i'm living in France and we don't usually use cup . Could you tell me how much 1 cup is in grams, please? Thank you so much!
    By the way i love your blog and try à lot of your recipe!

  10. Hey Aarthi!
    I love u a llottt.. and I love your recipes too..
    I wanna ask u smthing.. Can we use "Ghee" instead of Unsalted white butter??

  11. Hi a art hi
    Can I use peanut oil or ghee for deep fry??

  12. I tried many of your recipes of biscuits cake and chicken all were perfect
    Today I tried this recipe and the only difference was I used ghee instead of butter .. But I was not succeed in making good badusha. Although I measured all ingredients very carefully

  13. If we don't add baking soda will it turn bad?

  14. @shalu nairthat baking soda is what makes it fluffy

  15. I tried this recipe...n it came out really perfect n tasty...loved it

  16. Dear aarthi tired badhusha today but it taste like jamuns y don't known i achieved all the pictorial presentation given by u expect last 3 picture if anything mistake in adding of butter ah ? Please clarify mam.but taste wise the sweet was so yummy thank u for that

  17. Hi Aarthi,

    The badusha came out well. I just have one concern - The inside portion of the badusha resembled that of a dry jamunn. In the picture on your post, i see that the badusha has some layers inside. How do i get those layers?

    Thanks ...

  18. @Anonymousdont make the badusha tight, just make it soft and fry them till light golden. then u will get those flaky layers

  19. Hi aarthi can we make it without adding yogurt or any alternative of it

  20. @sabayogurt is crucial for badusha

  21. @sabayogurt is crucial for badusha

  22. Whenever I try badusha, they got soft like donuts, I don't know why, can you pls tell me, I tried my best and follow all steps perfectly.

  23. @Anonymousi think the dough is the problem..use problr measurements

  24. Hi I have tried bread gulabjamun from your blog but it didn't soak sugar syrup.. what will be the consistency of dough

  25. @Shilpi Seththe consistency has to be soft. dont over fry them, if u over fry them then it will turn hard and wont absorb the syrup

  26. Butter u mentioned as 1/4 cup.. How much in grams

  27. Hi Arthi, I love yummy yummy. I made badhusha with the above given measurements. My badhusha turned out very hard. I'm not sure whether it will become soft in 1 or 2 days. I made it for Diwali. Pls advice me on this.

  28. @Anonymousi think u must have over fried it..

  29. Hi Aarthi,
    I love badusha and tried your recipe they came out very soft and super yummy. Thank you very much.

  30. Madam Can this badusha, instead of Maida can we use wheat flour ?


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