• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Badusha Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

    1.1K
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Badusha - a popular South Indian sweet made with plain flour, butter, yogurt. These bite size Indian sweet is also known as Balushahi. Mini bite size patties is fried till crispy and soaked in sugar syrup to create crispy yet flaky layers. Follow all the tips and tricks for the perfect badusha to celebrate this Diwali with a special sweet note.

    Badusha

    I know we all would be very busy in this festive season. And we all need some easy sweet recipes on hand to make it work. This recipe would be so easy to make and taste so amazing.

    Badusha has been requested in this blog for quite a long time. I have tried badusha so many times and it has never failed me. All you need is to follow few tips and techniques to create flaky layers. Check this detailed blog post to learn all the tips and tricks.

    Table of Contents

    • About Badusha (Balushahi)
    • Watch Badusha Video
    • Badusha Ingredients
    • Expert Tips for Soft Badusha
    • How to Make Badusha (Stepwise Pictures)
    • 📖 Recipe Card
    • Badusha | Balushahi Recipe | How to Make Flaky Badusha

    About Badusha (Balushahi)

    Badusha or Balushahi is a popular Indian sweet which is a must try for this Diwali. Badusha is a sweet sugary dripping sweet. It is made with basic ingredients like flour, butter, sugar and baking soda. The techniques is what makes it unique and flaky.

    Badusha looks very similar to glazed doughnuts. But the texture is not spongy, instead it is moist and soft with flaky interior and sugary exterior.

    Balushahi is made with a flour, butter dough, similar to a shortcrust pastry dough. But it has yogurt and baking soda added. Dough is divided into small pieces, rolled into balls, flatten slightly and fried till crispy. Fried doughnuts is soaked in sugar syrup to create a sugary interior.

    Badusha Method

    • Make dough
    • Take small portion, flatten it.
    • Fry till golden brown.
    • Make sugar syrup.
    • Soak the badusha in syrup.
    • Serve.

    Similar Recipes,

    Jangri

    Mysore Pak

    Carrot Halwa

    Watch Badusha Video

    YouTube video

    Badusha Ingredients

    Plain Flour - refined flour is used for making dough. Wheat flour cannot be substituted for plain flour.

    Butter & Oil - mix of soft butter and oil creates flaky layers. Butter and oil is mixed with curd and sugar. This is mixed with flour to create short crust pastry.

    Sugar - little amount of sugar is added in dough and made into syrup.

    Curd | Yogurt - Tenderises the dough and makes flaky balushahi.

    Baking Soda - helps to make balushahi soft. Don't add too much baking soda.

    How to Make Badusha (4 Easy Steps)

    Making Dough

    Cream butter, oil, sugar, yogurt and baking soda together. Add flour and mix into the butter. Add in water little at a time and mix till smooth dough. Let it rest.

    Making Sugar Syrup

    Cook sugar with water till one string consistency. Flavour as per your requirement and set aside warm.

    Shaping Badusha

    Divide into small balls. Flatten it and make a dimple in the center.

    Frying Badusha

    Fry badusha in low medium hot oil till golden and crispy. Remove and add to syrup. Strain the badusha and garnish with chopped pistachios.

    Expert Tips for Soft Badusha

    • The ingredient measurement are very important. If you mess with that then your badusha will get hard.
    • Don't add too much oil or butter, if you add too much of them, then your badusha will crumble when you drop them in oil.
    • Don't knead the dough so much, just knead it till it gets little soft and leave it aside.
    • The dough should be soft but very easy to work with. It shouldn't be sticky.
    • Resting the dough is important.
    • Don't 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.
    • You can store the badusha at room temp in an air tight container for 2 to 3 days. Refrigerate it for more shelf life.

    How to Make Badusha (Stepwise Pictures)

    Making Badusha Dough

    1)Take some soft butter in a bowl, you can melt them if needed, I used white butter. You can use unsalted or salted butter.

    2)Add in oil. Addition of oil in badusha dough makes it flaky and soft.

    3)Add in curd or yogurt.

    4)Add in sugar. Since I used unsalted butter, I added a pinch of salt in my badusha dough. If you are using salted butter you can skip salt. Mix sugar into the butter, curd and oil mixture till it dissolves.

    5)Add in baking soda.

    6)Mix curd and butter mixture with baking soda. Mix baking soda till it gets foamy.

    7)Add in plain flour.

    8)Rub the plain flour into the curd and butter mixture till it resembles crumbly texture.

    9)Add a splash of water and bring the dough together.

    10)Don't over knead the dough, just with gentle motion knead the dough till soft. Now let the dough rest for 15 mins till you make the sugar syrup.

    Making Sugar Syrup

    11)Take sugar in a sauce pan.

    12)Pour in water over the sugar.

    13)bring it to boil, and cook till 1 string consistency.

    14)If you take some syrup between your thumb and fore finger and stretch it. one string should form. This is the stage.

    15)Now add in cardamom powder and keep the syrup warm.

    Shaping Badusha

    16)Now take the dough and divide it into small balls.

    17)Take a portion of dough. Roll it into a smooth ball, don't press too much when shaping into ball.

    18)Flatten it and make a hole in the centre. The hole will helps to prevent the badusha from cracking.

    19)Do this for all the badusha dough.

    Frying Badusha

    20)Now heat oil for deep frying. The oil should never smoke, the heat has to be moderately hot. First test the oil, drop a small dough into the oil. First it should sink , then rises immediately. This is the right temperature.

    21)Drop 4 to 5 badusha at a time and immediately reduce the heat to the lowest as possible.

    22)Cook for 7 to 10 mins till is light golden coloured and cooked. Don't increase the flame. It should be always on low.

    23)Once the badusha is fried. Dip the fried badusha in sugar syrup for few minutes on each side.

    24)Remove the soaked badusha on a plate and set aside for few minutes for the sugar syrup to harden.

    25)Serve.

    📖 Recipe Card

    Badusha | Balushahi Recipe | How to Make Flaky Badusha

    Badusha - a popular South Indian sweet made with plain flour, butter, yogurt. These bite size Indian sweet is also known as Balushahi. Mini bite size patties is fried till crispy and soaked in sugar syrup to create crispy yet flaky layers. Follow all the tips and tricks for the perfect badusha to celebrate this Diwali with a special sweet note.
    4.84 from 6 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 20 Badusha
    Calories: 147kcal

    Ingredients

    • 1½ cup All Purpose Flour
    • ¼ cup Unsalted Butter soft
    • 2 tbsp Oil
    • 2 tbsp Curd | Yogurt
    • ½ tsp Baking Soda
    • 2 tsp Sugar
    • Water as needed
    • Oil for Deep Frying
    • 3 tbsp Pistachio for sprinkling on top

    For Sugar Syrup

    • 2 cups Sugar
    • 1 cup Water
    • 1 tsp Ground Cardamom

    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 stretch 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. Don't 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.

    Video

    YouTube video

    Notes

    • The ingredient measurement are very important. If you mess with that then your badusha will get hard.
    • Don't add too much oil or butter, if you add too much of them, then your badusha will crumble when you drop them in oil.
    • Don't knead the dough so much, just knead it till it gets little soft and leave it aside.
    • The dough should be soft but very easy to work with..It shouldn't be sticky.
    • Resting the dough is important.
    • Don't 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.
    • You can store the badusha at room temp in an air tight container for 2 to 3 days. Refrigerate it for more shelf life.

    Nutrition

    Serving: 1badusha | Calories: 147kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 73IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 0.5mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook

    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.

    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!

    • Mango Phirni Recipe
    • Mango Halwa Recipe
    • Mango Kesari Recipe(Mango Sheera)
    • Chakka Pradhaman Recipe
    • Mango Rasayana Recipe
    • Mango Peda Recipe

    1.1K
    Shares
    « Chicken Gravy Recipe
    Chicken Kuzhambu Recipe »
    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

      at

      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

      at

      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

      at

      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
    4.84 from 6 votes (5 ratings without comment)

    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

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    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 →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa

    • Idli

    • Rice Recipes

    • Breakfast

    • Lunch

    • Dinner

    Recent Posts

    • Nutella with Peanuts - P' Nutella Recipe

    • Battenberg Cake Recipe (Checkerboard Cake)

    • Chicken Shepherds Pie Recipe

    • Medu Pakoda Recipe

    As seen in

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.