• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / Recent Recipes / Badusha Recipe / Balushahi Recipe

Badusha Recipe / Balushahi Recipe

October 10, 2014 By Aarthi 44 Comments

share this
Share
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

Ingredients:
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

Method:
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..

Notes:
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.
Pictorial:
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

enjoy
share this
Share

Filed Under: Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Bournvita Burfi Recipe
Next Post: Tandoori Chicken Recipe »

Reader Interactions

Share

Comments

  1. sangeeta rana

    October 10, 2014 at 11:52 am

    Cn i tk sltd bttr

    Reply
  2. Aarthi

    October 10, 2014 at 12:00 pm

    @sangeeta ranaNO UNSALTED BUTTER SHOULD BE USED

    Reply
  3. mansuri

    October 10, 2014 at 2:13 pm

    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

    Reply
  4. mansuri

    October 10, 2014 at 2:15 pm

    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

    Reply
  5. mansuri

    October 10, 2014 at 2:16 pm

    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.

    Reply
  6. Nanda Baghmar

    October 10, 2014 at 5:32 pm

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

    Reply
  7. soundariya

    October 13, 2014 at 6:48 am

    can i use ghee or vegetable fat instead of butter?

    Reply
  8. Aarthi

    October 13, 2014 at 6:05 pm

    @soundariyaYes u can use..

    Reply
  9. Anonymous

    December 18, 2014 at 6:32 am

    Can we freeze them after they are ready??

    Reply
  10. Aarthi

    December 18, 2014 at 11:51 am

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

    Reply
  11. aarthi surekha

    December 19, 2014 at 12:10 pm

    Really tempting very nice receipes….

    Reply
  12. Sophie

    December 27, 2014 at 3:12 pm

    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!

    Reply
  13. Aarthi

    December 28, 2014 at 5:02 pm

    @SophieMY 1 cup measure 240 ml

    Reply
  14. Divya

    January 20, 2015 at 6:08 am

    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??

    Reply
  15. Aarthi

    January 20, 2015 at 9:00 am

    @Divyayes u can use

    Reply
  16. vinny

    January 24, 2015 at 9:54 am

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

    Reply
  17. Aarthi

    January 24, 2015 at 4:56 pm

    @vinnyyes u can use..

    Reply
  18. Mary

    February 13, 2015 at 6:34 pm

    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

    Reply
  19. Aarthi

    February 14, 2015 at 7:31 am

    @MaryWhat problem did you faced.

    Reply
  20. shalu nair

    March 6, 2015 at 10:33 am

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

    Reply
  21. Aarthi

    March 6, 2015 at 4:06 pm

    @shalu nairthat baking soda is what makes it fluffy

    Reply
  22. Anonymous

    April 14, 2015 at 10:34 am

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

    Reply
  23. Priyanka

    April 17, 2015 at 11:58 am

    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

    Reply
  24. Aarthi

    April 21, 2015 at 1:39 pm

    @Priyankanot so sure dear..

    Reply
  25. Jaswinder Kaur

    April 30, 2015 at 8:08 am

    Yummy☺

    Reply
  26. Anonymous

    June 26, 2015 at 9:40 pm

    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 …

    Reply
  27. Aarthi

    June 27, 2015 at 4:04 am

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

    Reply
  28. saba

    July 31, 2015 at 7:39 am

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

    Reply
  29. Aarthi

    July 31, 2015 at 4:00 pm

    @sabayogurt is crucial for badusha

    Reply
  30. Aarthi

    July 31, 2015 at 4:00 pm

    @sabayogurt is crucial for badusha

    Reply
  31. Anonymous

    July 31, 2015 at 9:27 pm

    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.

    Reply
  32. Aarthi

    August 1, 2015 at 6:05 am

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

    Reply
  33. Shilpi Seth

    August 21, 2015 at 9:30 am

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

    Reply
  34. Aarthi

    August 25, 2015 at 9:35 am

    @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

    Reply
  35. sulochana venugopal

    November 7, 2015 at 4:34 pm

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

    Reply
  36. Aarthi

    November 7, 2015 at 6:58 pm

    @sulochana venugopalit is around 50 grams

    Reply
  37. Anonymous

    November 8, 2015 at 12:10 pm

    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.

    Reply
  38. Aarthi

    November 11, 2015 at 1:22 pm

    @Anonymousi think u must have over fried it..

    Reply
  39. Archana Sankeran

    November 25, 2015 at 5:12 am

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

    Reply
  40. Arunprasath Ganesan

    March 21, 2016 at 5:17 pm

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

    Reply
  41. Aarthi

    March 29, 2016 at 2:24 pm

    @Arunprasath Ganesanno it will affect the texture

    Reply
  42. Pritha Pai

    April 11, 2017 at 6:00 am

    Hi Aarthi, I tried this recipe. It was super dooper easy to make and i followed all the measurements as you mentioned. The badushas turned out good. But not as expected.The inside of the badushas werent flaky…But i am not disappointed, that was my first try to make some sweet 🙂 will try again ;)Thanks for the recipe 🙂

    Reply
  43. Abinaya

    October 26, 2018 at 11:29 am

    Can I replace wheat flour for maida?

    Reply
    • Aarthi

      October 27, 2018 at 4:41 am

      NO you cannot.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

WELCOME!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

Recipe Posts on Yummy Tummy

  • Mozzarella en Carrozza
  • Paan Kulfi Recipe
  • Keto Avocado Toast with Fried Egg
  • Sticky Caramel Apple Pudding Recipe
  • Coconut Waffles

YUMMY TUMMY FAVORITES

Search Recipes by Categories

Archives

TRENDING VIDEO

https://www.youtube.com/watch?v=qB7Punwig-o

PICK YOUR FAVORITE

Oatmeal Recipes

Oatmeal Jammys Recipe – Chewy Oatmeal Jam Cookies Recipe

Granola Recipe / Homemade Muesli Recipe / Homemade Granola Recipe

Oats & Cornflakes Ladoo / Oats Cornflakes Ladoo with Dates & Sultanas

Whole Wheat Oats & Chocolate Cake Recipe – Eggless Oats & Chocolate Cake Recipe

Footer