Desserts and Sweets/ Indian Sweets

Badusha Recipe|Balushahi Recipe


Quick and easy Indian sweet ,ready in less than 20 minutes
Prep Time: 5 minutes
Cooking Time: 10 minutes
Makes: 12 to 15 small badusha

  1. All Purpose flour- 1 cup
  2. Baking Soda – 1/4 tsp
  3. Salt – 1 pinch
  4. Butter,softened – 50 gms (3 and 1/2 tbsp)
  5. Yogurt – 2 tsp
  6. Water,chilled – as required
  7. Sugar-1 cup
  8. Water-1 cup
  9. Lemon juice-1/4 tsp
  10. Cardamom pods-2(optional)
  11. Saffron strands-1 small pinch
  12. Vegetable oil – as required


  • To prepare the sugar syrup combine together sugar and water in a vessel and cook over medium low flame until it reaches single thread consistency.To check this take a drop of the sugar syrup in between your thumb and index finger and pull gently,if  a single thread is formed ,the sugar syrup is ready.Add the cardamom,saffron strands and lemon juice and mix well. Switch off the stove.

  • In a bowl combine together all purpose flour,baking soda and salt.Add the butter and yogurt and mix very gently using your finger tips until it resembles bread crumbs.

  • Add 1 or 2 tsp chilled water at a time and gently mix with your finger tips until a soft dough is formed.(Do not add too much water.For flaky and soft badusha ,make sure you handle the dough very gently.)

  • Divide the dough into 12 to 15 equal portions.Take a portion of the dough  and gently roll into a ball and flatten lightly between your palms.Make a small depression in the center using your thumb.(or pinch the edge and fold it inwards and repeat this to form a pleated border. )Repeat  this with the remaining dough.Heat oil in a heavy bottomed pan,once the oil turns hot ,reduce the flame to medium and fry the badushas in 3 or 4 batches.

  • Turn once or twice in between for even cooking.Cook until it  turns golden brown on both the sides.

  • Drain onto a kitchen towel .Immediately drop them into the warm sugar syrup and allow to soak for 5 minutes. Transfer onto a serving plate and garnish with chopped pistachios or saffron strands. 

      • NOTES
      • 1cup=250ml

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