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Badusha Recipe | Balushahi Recipe

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Badusha, an Indian version of deep fried doughnuts coated with sugar syrup. Perfect dessert for Diwali or any occasions. Badusha is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. A Very traditional and popular South Indian Sweet!
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour
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Reading Time: 8 minutes
Some traditional sweets are so popular especially during Diwali Festival. Adhirasam, Jangri, Ladoo, Badusha are few Traditional recipes that most of us would like to make on the auspicious occasion of Diwali. Many of us love to make homemade traditional sweets for festivals whereas some prefer to buy sweets/snacks from shops. Most of the traditional way of making sweets are sometimes time consuming but they are worth the effort. Nowadays, there are lots of instant way of making these traditional sweets but still some of the recipes tastes better in their conventional way than the instant way.

What is Badusha?

Badusha is much similar to glazed doughnuts. The dough for Badusha is made with all-purpose flour (Maida), curd, ghee, baking powder and  baking soda. The dough needs to be rested for sometime. While the dough is resting, we need to prepare the sugar syrup and keep it ready. After resting time, thick discs are made out of the dough and deep fried in ghee. These deep fried badusha are then dunked in sugar syrup, allowing it to absorb the syrup.

 

There are 2 different ways of making dough. 

 

1. Mixing ghee, curd, baking soda, baking powder directly to the flour and knead it to dough.
2. First Prepare wet ingredients: by beating ghee and curd. Prepare the dry ingredients : Mixing flour, baking soda, baking powder. Then combine both wet and dry ingredients. This is similar to the way we make cake.

 

I have followed the first method, which is very easy and quick to make.

How to get perfectly soft and yummy Badusha?

  •  Aerate the Dough : Baking soda and Baking powder helps the dough aerate. Aeration process helps to get soft but fluffy Badusha.  Do not knead the dough too tight. We just need to add water little by little and mix everything. We don’t need to make it like chapati dough. Refer the step by step picture for this
  • Sugar Syrup : Sugar should be one-string consistency. If you take a drop of sugar syrup and rub between your forefinger and thumb, it should form a single thread when you pull the fingers apart. This is the way to check the one-string consistency. If we keep the sugar syrup for longer time, the badusha’s will more more sticky and not appetizing
  • Crystallization of Sugar Syrup : To avoid Crystallization of Sugar Syrup, we can add lemon juice. Lemon juice stops the sugar syrup from further cooking, thereby prevents Crystallization
  • Shape your Badusha: We can shape the badusha like regular doughnut or we can twist the corners like we do for Suryakala.
  • Deep Frying: Deep fry the Badusha Patties in low to medium flame. If the flame is high, the outer cover of the badusha turns brown quickly before the inner portion gets cooked. So we need to fry them in low flame to ensure the inside of the patties is also cooked completely
  • Do not Refrigerate: These sugar coated badusha’s tastes nicely at room temperature. They stay fresh for a week.
Badhusha Sweet
Badhusha Sweet

Recipe Card:

Badusha | Balushahi
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Badusha | Balushahi

Course: Dessert, Sweet
Cuisine: Indian, South Indian
Equipments Needed
  • Heavy Bottomed Pan
  • Sauce Pan
  • Mixing Bowl
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 20 minutes
Total Time: 1 hour
Servings: 6 Pieces
Calories: 178kcal
Author: Sowmya Venkatachalam
Badusha, an Indian version of deep fried doughnuts coated with sugar syrup. Perfect dessert for Diwali or any occasions. Badusha is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. A Very traditional and popular South Indian Sweet!
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Ingredients

  • 1 Cup Maida (All Purpose Flour) 1 Cup - 250ml
  • ¾ Cup Sugar
  • 2 tbsp Ghee
  • ¼ Cup Curd (Plain Yogurt)
  • ¼ tsp Baking Soda
  • ¼ tsp Baking Powder
  • a Pinch Cardamom Powder
  • Few Saffron Threads
  • 2 Cups Oil For Deep Frying

Instructions 

Preparing Dough

  • Take the maida in a bowl and add soda salt and baking powder and mix well. The soda salt and baking powder aerate the flour nicely so that the inner part of badhusha is very soft after frying. We can also sieve the flours along with soda salt and baking powder to make sure they are mixed well.
  • Add ghee and curd to the flour and mix well. The ghee and curd should be mixed well with the flours
  • Add water little by little and knead gently. Add water little by little and knead gently. Do not knead the maida it to a dough. Instead just mix well as shown in the picture. Cover the badhusha dough and keep it aside for 20 minutes

Preparing Sugar Syrup

  • Heat a pan, add sugar and water to soak the sugar. Stir the sugar well.
  • Keep stirring the sugar the syrup gets a one-string consistency as shown in the below picture. If you take a drop of sugar syrup and rub between your forefinger and thumb, it should form a single thread when you pull the fingers apart. This is the way to check the one-string consistency.
  • When the sugar syrup reaches one-string consistency, add saffron thread, cardamom powder and a teaspoon of lemon juice and stir well and remove the sugar syrup from flame. Adding of lemon juice will prevent the crystallization. 
  • Keep this sugar syrup aside.

Deep Frying Process

  • After 20 minutes of badusha dough resting, heat a pan with oil. The oil should be in medium heat only as the badhushas need to fry inside and outside evenly. Higher flame makes the outer portion cook quickly leaving the inner portion half-cooked. So keep the flame in medium
  • Take the dough and knead well and make small balls out of the dough.
  • Each ball should be pressed to make a patti and in the middle, just press your finger to make a hole like impression. Do this for the remaining balls out of the dough. The dough should not be kneaded smooth. There will be small pores in the patti which will help the patties to fry well in oil and also those pores will absorb the sugar syrup deep into their inner side. 
  • When the oil is hot enough, just drop 5-6 patties in oil and keep in medium flame and allow the badhushas to cook nicely
  • Gently turn the badhushas around and allow it to fry on the other side 
  • When the badhushas are fried nicely and it becomes golden brown color as shown below, remove the fried badhusahs and place it in a paper towel to drain the excess oil

Coating Badusha with Sugar Syrup

  • Add first batch of fried and drained badhushas to sugar syrup and flip flop both the sides to soak it in sugar syrup. Leave it for a minute so that the pores in the badhushas absorb the syrup nicely till its inner portion
  • Remove the soaked badhushas from sugar syrup and place it in a plate. Repeat the same step for other batches of fried badhushas

Serving Time

  • The scrumptious soft and yummy badhushas are ready to serve. Consume it within a week.

Video

Notes

  1. Conventionally we make soft edged badushas that are slightly big in size. But we can also make twisted edges like we make for Suryakala.
  2. We can add a drop of rose essence or a teaspoon of rose water to sugar syrup to enhance the flavor
  3. Frying Badusha in Ghee gives more flavor than frying in refined oil
  4. Badusha tastes better in room temperature. So do not refrigerate.

Nutritional Info

Nutrition Facts
Badusha | Balushahi
Amount Per Serving (1 Piece)
Calories 178 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 38g13%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:

PREPARING DOUGH

  • Take the maida in a bowl and add soda salt and baking powder and mix well. The soda salt and baking powder aerate the flour nicely so that the inner part of badhusha is very soft after frying. We can also sieve the flours along with soda salt and baking powder to make sure they are mixed well.

  • Add ghee and curd to the flour and mix well.

  •  The ghee and curd should be mixed well with the flours. Add water little by little and knead gently. Do not knead the maida it to a dough. Instead just mix well as shown in the picture. Cover the badhusha dough and keep it aside for 20 minutes

PREPARING SUGAR SYRUP

  • Heat a pan, add sugar and water to soak the sugar. Stir the sugar well.

  • Keep stirring the sugar the syrup gets a one-string consistency as shown in the below picture. If you take a drop of sugar syrup and rub between your forefinger and thumb, it should form a single thread when you pull the fingers apart. This is the way to check the one-string consistency.
  • When the sugar syrup reaches one-string consistency, add saffron thread, cardamom powder and a teaspoon of lemon juice and stir well and remove the sugar syrup from flame. Adding of lemon juice will prevent the crystallization.

  • Keep this sugar syrup aside.

DEEP FRYING PROCESS

  • After 20 minutes of badusha dough resting, heat a pan with oil. The oil should be in medium heat only as the badhushas’ need to fry inside and outside evenly. Higher flame makes the outer portion cook quickly leaving the inner portion half-cooked. So keep the flame in medium
  • Take the dough and knead well

  • Make small balls out of the dough. Each ball should be pressed to make a patti and in the middle, just press your finger to make a hole like impression. Do this for the remaining balls out of the dough. The dough should not be kneaded smooth. There will be small pores in the patti which will help the patties to fry well in oil and also those pores will absorb the sugar syrup deep into their inner side.

  • When the oil is hot enough, just drop 3-4 patties in oil and keep in medium flame and allow the badhushas’ to cook nicely. Gently flip the badhushas and allow it to fry on the other side. When the badhushas are fried nicely and it becomes golden brown color as shown below, remove the fried badhusahs and place it in a paper towel to drain the excess oil

 

COATING BADUSHA WITH SUGAR SYRUP

  • Add first batch of fried and drained badhushas to sugar syrup and flip flop both the sides to soak it in sugar syrup. Leave it for 5 minutes so that the pores in the badhushas absorb the syrup nicely till its inner portion. Remove the soaked badhushas from sugar syrup and place it in a plate. Repeat the same step for other batches of fried badhushas

SERVING TIME

  • The scrumptious soft and yummy badhushas are ready to serve. Consume it within a week.
Badhusha | Badusha
Badhusha | Badusha

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

34 Comments Hide Comments

Hi Suhasini

Yes, you can use fresh curd also. There is another method to prepare badhusha without curd also. You have to use 1/4 cup of ghee for 1 cup of maida flour. Mix the soda salt and ghee and add this to maida flour and use the above steps. In this way we can try out badhusha without curd also.

Subbalakshmi

Reply

Hi aunty, yesterday evening I tried making it.Actually even before I could add curd I felt that the consistency for the dough is right.But still I added 1 spoon of curd.I was able to make out nice patties.But when I fried in oil it all got crumbled.
Can u tell me where I went wrong.Can you give me ur id I can send the photos of dough and patties?

Suhasini

Reply

Hi Suhasini

Thanks for your picture and sorry for the late reply.!

I don't see any reason why the badhusha crumbled while frying. But may be the probable cause was the excessive Ghee added to the dough. I made the badhusha yesterday again and took the step by step pictures to help you and the readers of my blog. It came out very well. I made some minor changes in the recipe and the measurement of the ingredients and published the post again. Please check and try it out. Badhusha is a very easy recipe and it should work this time very well.
Wish you all the best and don't forget to share your new experience in making Badhusha !.

Reply

Mami,
First try at badusha as well as any recipe from ur blog and am in love with ur blog.
So easy and came out perfect.
Couple of things i did was prick the patties instead of just pressing the middle and used the same amt of baking soda instead of soda salt.

Awesome soft badusha everyone enjoyed ..

Thanks a lot mami.

Suja

Reply

Hi Mami,

I love your blogs. No matter how it comes out for me, but I like to try your recipes. Its always similar to my grandmas. First time I made Badusha with the way you said. My husband liked it very much. Nowadays I started doing it often.

My regards to you.

Thanks,
Ramya.

Reply

Dear Mami,
I tried Badusha now…..came out excellent. I have tried it before also but it had not come like this. Thank you very much mami

Reply

Hi Lakshmi, we need to add more ghee to make it soft. Also you can try adding sugar while mixing maida. The ghee and sugar will make it soft. And also add baking powder so that it will become fluffy and soft.

Reply

Dear Mami,
I tried the Badusha today, as per the instructions given by you. It has come out just as you have said…. soft and melting in the mouth. Now it is a real hit and everybody at home wants me to make more of it. Thank you very much, mami!

Reply

Dear Mami,
I tried the badusha today as per the instructions given by you. It has come out real yummy and soft. It is a hit at home and now everybody wants me to make more of it. Thank you very much for this wonderful recipe.

Reply

Hi aunty,
after seeing ur website and especially this sweet i tried doing this..
but unfortunately badhusha is not soaked properly into sugar syrup…
yeah one thing i havent used is baking powder.. i have used only soda salt.
please let me know why this has happened

Reply

Hi aunty,
thqqq so much for making this badhusha easily…
but aunty my badhushas havnt soaked properly in sugar syrup. inside it is completely dry. every thing i followed the same except using baking powder.. i have used only soda salt…
aunty please let me know where i have done wrong

Reply

Hello mami

Thank you for posting such authentic recepies. I tried the badusha today and it came out very nice. Diwali is on Thursday today is Sunday and we be just 2 badushas left now ☺️

Reply

Nice recipe. I would like to bring to your kind notice that in the ingredients’ list oil for frying is not mentioned.

Reply

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