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    Home

    Badusha Recipe

    October 10, 2014 By Aarthi 46 Comments

    Jump to Recipe Print Recipe
    Badusha or Balushahi is a popular indian sweet which is a must try for this diwali.
     
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    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..
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    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 an end.
     
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    I hope you will try this out for this diwali and let me know how it turned out for you.
     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    TABLE OF CONTENTS
    1. 📖 Recipe
    2. Related Recipes

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe

    Pin

    Badusha Recipe

    Popular indian sweet which is super delicious. This delectable desert is a must try for this diwali.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Desert Recipe
    Cuisine Indian

    Ingredients
      

    • All Purpose Flour / Maida - 1 ½ cup
    • Soft Unsalted Butter - ¼ cup
    • Oil - 2 tblspn
    • Thick Unsour Curd / Yogurt - 2 tblspn
    • Baking Soda / Cooking Soda - ½ 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

    Instructions
     

    • 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.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Prevent your screen from going dark
     
    Pictorial:
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    Take all your ingredients
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    Take some soft butter in a bowl,you can melt them if needed,
     i used white butter
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    Add in oil
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    Add in curd
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    Add in sugar
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    In goes some baking soda
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    Mix well till the sugar is melted
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    Add in  flour
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    mix well, so it resembles a coarse bread crumbs
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    Add some water
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    knead it to a soft dough..Now let the dough rest for 15 mins till you make the sugar syrup..
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    Take sugar in a big pan
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    add in water
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    bring it to boil, and cook till 1 string consistency
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    Now it is done..
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    You can check the 1 string consistency
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    Add in cardamom powder and mix well..Set this aside
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    Now take the dough out
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    Divide into equal balls..I made my badusha slightly big...
    You can make small badusha too..
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    Take a ball
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    Shape it smoothly
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    Flatten it really well
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    make a small hole in the center
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    Set aside
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    Now the main stage of the process, FRYING..
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    Lets check the oil temp, take a small badusha dough 
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    drop it in
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    First it will sink then immediately rise to the top, that is the correct stage..
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    Now drop 5 to 6 badusha in
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    Now immediately turn down the heat to the lowest possible
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    Let them fry gently
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    they will slowly float to the top
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    flip often to ensure even cooking
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    you have to keep cooking on this low flame for 6 to 7 mins 
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    Now it has turned light golden
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    Drain it
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    soak them in syrup for 5 mins
     
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    drain them
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    enjoy

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    Aarthi

    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!

    Reader Interactions

    Comments

    1. sangeeta rana

      at

      Cn i tk sltd bttr

      Reply
    2. Aarthi

      at

      @sangeeta ranaNO UNSALTED BUTTER SHOULD BE USED

      Reply
    3. mansuri

      at

      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

      at

      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

      at

      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

      at

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

      Reply
    7. soundariya

      at

      can i use ghee or vegetable fat instead of butter?

      Reply
    8. Aarthi

      at

      @soundariyaYes u can use..

      Reply
    9. Anonymous

      at

      Can we freeze them after they are ready??

      Reply
    10. Aarthi

      at

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

      Reply
    11. aarthi surekha

      at

      Really tempting very nice receipes....

      Reply
    12. Sophie

      at

      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

      at

      @SophieMY 1 cup measure 240 ml

      Reply
    14. Divya

      at

      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

      at

      @Divyayes u can use

      Reply
    16. vinny

      at

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

      Reply
    17. Aarthi

      at

      @vinnyyes u can use..

      Reply
    18. Mary

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      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

      at

      @MaryWhat problem did you faced.

      Reply
    20. shalu nair

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

      Reply
    21. Aarthi

      at

      @shalu nairthat baking soda is what makes it fluffy

      Reply
    22. Anonymous

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

      Reply
    23. Priyanka

      at

      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

      at

      @Priyankanot so sure dear..

      Reply
    25. Jaswinder Kaur

      at

      Yummy☺

      Reply
    26. Anonymous

      at

      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

      at

      @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

      at

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

      Reply
    29. Aarthi

      at

      @sabayogurt is crucial for badusha

      Reply
    30. Aarthi

      at

      @sabayogurt is crucial for badusha

      Reply
    31. Anonymous

      at

      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

      at

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

      Reply
    33. Shilpi Seth

      at

      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

      at

      @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

      at

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

      Reply
    36. Aarthi

      at

      @sulochana venugopalit is around 50 grams

      Reply
    37. Anonymous

      at

      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

      at

      @Anonymousi think u must have over fried it..

      Reply
    39. Archana Sankeran

      at

      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

      at

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

      Reply
    41. Aarthi

      at

      @Arunprasath Ganesanno it will affect the texture

      Reply
    42. Pritha Pai

      at

      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

      at

      Can I replace wheat flour for maida?

      Reply
      • Aarthi

        at

        NO you cannot.

        Reply
    44. Sangavi

      at

      5 stars
      1/2kg how many badhusa can make?

      Reply
      • Aarthi

        at

        around 12 to 15

        Reply

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