Badusha | Badhusha | How to make badusha

Badusha or Badhusha is a soft flaky sweet recipe prepared with all-purpose flour for Diwali. Learn how to prepare this easy sweet with stepwise pictures and video.

Badusha is very popular in India, which is very tasty and delicious to resist. According to my experience, preparing badusha is comparatively easier than other popular sweet dishes.

As Diwali is coming around let us all forget about our dieting 😉 for a few days and indulge ourselves into the ultimate happiness of sweets and snacks.

Even though this Badusha is irresistibly yummy, limit your intake with one per day as this is made of maida and sugar.

The highlight of Badusha is in its flaky texture and the glassy sugarcoat. I will give you tips and tricks to get the desired texture.

You may like my other Diwali recipe posts: 7 cup burfi, Ribbon pakoda, Boondi laddu, Karasev, Moongdal kheer, Masala peanuts

Watch a quick video of this easy Badusha recipe:

Badusha | Badhusha | Balushahi recipe

Sangskitchen

Badusha or Badhusha is a soft flaky sweet recipe prepared with all-purpose flour for Diwali and other occasions. Learn how to prepare this easy sweet with stepwise pictures and video.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert, sweets

Cuisine Indian

Servings 10 Badushas

Calories 80 kcal

Ingredients

  

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Ingredients:

• 1 cup all-purpose flour/maida
• 1 tbsp ghee
• 1/4 cup curd
• 1 pinch baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• Water to mix
• Oil to deep fry

To make sugar syrup:

• 1 cup sugar
• 1 cup water
• Few drops lemon
• 1/4 tsp cardamom powder

To garnish:

• 1 tbsp cashew/almond/pista slices

Instructions

 

Recipe to make Badusha:

• In a wide bowl take ghee and spread vigorously with fingers as shown in the picture. The ghee should become like thick fluffy paste as shown.
• Then add curd and whisk again.
• Sieve maida and add into the bowl.
• Now add a pinch of baking soda, baking powder and salt.
• Mix all the dry ingredients.
• Add water gradually ( in teaspoons) and start kneading the dough.
• Do not need into a soft dough. Instead, the dough should be flaky and layered as shown in the picture. This is the most important part of making a flaky and soft Badusha.
• Set aside for 15 minutes.

How to make sugar syrup:

• In the meantime, prepare sugar syrup. Take a cup of sugar with a cup of water in a pan and let it boil.
• We don't need any string consistency for this Badusha. Just a sticky syrup is enough and if you continue cooking beyond this stage you will get a white crystal sugar coat on top of Badusha.
• Switch off the stove, add a few drops of lemon juice to stop further crystallization. Close with the lid to keep it warm and set aside.

How to make Badusha:

• Now scoop a small lemon sized ball from the resting dough, press gently to flat shape and make a dip with your finger as shown.
• Do not press or roll too much as we may lose the layers.
• Make shapes and keep them ready.

How to fry Badusha:

• Heat oil to medium temperature in a separate pan. The oil should be of medium heat and you can check the right temperature by dropping a small ball of dough. The dough ball should come up slowly. If it rises too fast then the temperature is higher, reduce the heat for few minutes check again and proceed with frying.
• Now drop the shapes one by one slowly into the medium hot oil. Keep the temperature at the same level. Do not disturb and let them fry for a few minutes.
• They come up one by one to the top. Now when you see light golden color in the bottom you can slowly flip them to the other side. Follow the same for the other side frying.
• It takes around 10 to 15 minutes for each batch.
• You need to be patient enough to fry them until you reach a nice golden color in medium temperature.
• When both sides reach brown color, remove and place them in a paper towel.
• After 2 minutes when they are still warm place them in hot sugar syrup, leave to rest for 10 minutes.
• In 10 minutes flip them once to let the sugar syrup reach the middle portion of the Badusha.
• Allow 30 minutes for the badushas to absorb sugar syrup.
• You can see the glassy textured sugar coat on top of the Badushas.

To garnish:

• Chop cashews or almonds or pistachio and garnish the Badushas as shown.

Notes

Tips/notes: 1. You can add a tablespoon of ghee in oil while frying for extra flavor. 2. If you use double purpose baking powder then you can omit the baking soda. 3. If your dough becomes too sticky because of more water then adjust by adding a teaspoon of maida. 4. Do not rest the dough for more than 15 minutes. 5. Always use lemon drops to avoid crystallization of sugar syrup. In case if you pass the sticky texture and reached crystal stage, then add a half cup of hot boiling water and let the syrup boil for few more minutes until you get the same sticky texture. You will get the nice transparent glassy look only with the sticky textured syrup.

Nutrition

Calories: 80kcal

Keyword Badhusha, Badusha, Easy Diwali sweets, How to make badusha

Tried this recipe?Let us know how it was!

Recipe to make Badusha:

• In a wide bowl take ghee and spread vigorously with fingers as shown in the picture. The ghee should become like a thick fluffy paste as shown.

• Then add curd and whisk again.

• Sieve maida and add into the bowl.

• Now add a pinch of baking soda, baking powder and salt.

• Mix all the dry ingredients with ghee and curd nicely using fingers.

• Add water gradually ( in teaspoons) and start kneading the dough.

• Do not knead into a soft dough. Instead, the dough should be flaky and layered as shown in the picture. This is the most important part of making a flaky and soft Badusha.

• Set aside for 15 minutes.

How to make sugar syrup:

• In the meantime, prepare the sugar syrup. Take a cup of sugar with a cup of water in a pan and let it boil.

• We don’t need any string consistency for this Badusha. Just a sticky syrup is enough and if you continue cooking beyond this stage you will get a white crystal sugar coat on top of Badusha. Add cardamom powder.

• Switch off the stove, add a few drops of lemon juice to stop further crystallization. Close with the lid to keep it warm and set aside.

How to make Badusha:

• Now scoop a small lemon sized ball from the resting dough, press gently to flat shape and make a dip with your finger as shown.

• Do not press or roll too much as we may lose the layers.
• Make shapes and keep them ready.

How to fry Badusha:

• Heat oil to medium temperature in a separate pan. The oil should be of medium heat and you can check the right temperature by dropping a small ball of dough. The dough ball should come up slowly. If it rises too fast then the temperature is higher, reduce the heat for a few minutes check again and proceed with frying.

• Now drop the shapes one by one slowly into the medium hot oil. Keep the temperature at the same level. Do not disturb and let them fry for a few minutes.

• They come up one by one to the top. Now when you see light golden color in the bottom you can slowly flip them to the other side. Follow the same for the other side frying.

• It takes around 10 to 15 minutes for each batch.
• You need to be patient enough to fry them until you reach a nice golden color in medium temperature.

• When both sides reach brown color, remove and place them in a paper towel.

• After 2 minutes when they are still warm place them in hot sugar syrup, leave to rest for 10 minutes.

• In 10 minutes flip them once to let the sugar syrup reach the middle portion of the Badusha.
• Allow 30 minutes for the badushas to absorb the sugar syrup.
• You can see the glassy textured sugar coat, and absorbed well in the middle portion. Also, see the flaky layered & soft inside.

To garnish:

• Chop cashews or almonds or pistachio and garnish the Badushas as shown.

Tips/notes:

1. You can add a tablespoon of ghee in oil while frying for extra flavor.
2. If you use double purpose baking powder then you can omit the baking soda.
3. If your dough becomes too sticky because of more water then adjust by adding a teaspoon of maida.
4. Do not rest the dough for more than 15 minutes.
5. Always use lemon drops to avoid the crystallization of sugar syrup. In case if you pass the sticky texture and reached the crystal stage, then add a half cup of hot boiling water and let the syrup boil for few more minutes until you get the same sticky texture. You will get the nice transparent glassy look only with the sticky textured syrup.

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