Badusha is a traditional Indian sweet made with All purpose flour (maida), ghee and coated in sugar syrup. Learn how to make flaky inside, soft badusha with quick video recipe and step by step pictures. It is also popularly called Balushahi.

This is one of the popular Indian sweet made for Diwali and weddings especially. Let's see how to make Badusha in sweet stall style/ wedding style.
Check out my other Diwali recipes and easy Diwali sweets in my website.
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Ingredients
- All purpose flour/ Maida - Also known as plain flour.
- Butter - Gives flavour, taste, softness to badusha. Unsalted works best, I have used salted ones too, it helps more balanced taste according to me. But it all depends on our preference.
- Curd - Plain yogurt - Responsible for flaky and soft texture with cooking soda combined.
- Sugar - Main ingredient of the recipe for sweet coating.
See recipe card for full list and quantities.
What is Badusha / Balushahi?
Badusha or Balushahi is a traditional sweet from India with Maida (all purpose flour), butter or ghee and sugar as main ingredients.
If you are new hearing this, you can imagine glazed doughnut with difference in texture (denser).
We call it badusha in Tamil nadu, while it is also called as Balushahi in other parts of India.
I love this from my childhood, the time I even hate sweets. The reason is it's not too sweet and mild in sweetness.
Also I love both home made and the sweet stall one, both has a unique taste and texture.
My mom makes very often, if some relatives visit us or if we were visiting them, then she will make this in a jiffy, I used to help her.
Check out my chandrakala suryakala sweet post.
Why I love it?
This recipe and method are different, bit time consuming than my mom’s version.
Still I loved to try it out for its texture. I tried two years back for Diwali and this diwali too I tried.
It came out good without disappointing me and Vj loved it.
I made recently for a special occasion, our anniversary. Wanted to have it in my blog with my measurements.
So I tried again today to click step wise pictures. It came out very well. The original method and recipe where I referred for is Jasu’s Blog.
This recipe gives a good texture to the badusha if we just follow the given method. Check out my other full list of Diwali recipes.
Step by step images
How to make Badusha steps
1. Firstly melt butter and add oil, sugar, curd and sodium-bicarbonate to it.
2. Secondly, use a whisk to mix well, to make it almost frothy.
3. After that, add flour to it.
4. Mix well furthermore to make it crumbly.
5. After that, add water to make it dough without cracks. Please be careful when adding the ¼ cup water. Depending on the flour's nature, humidity in your kitchen, it may vary. So do not add all, reserve a tablespoon and add only if needed.
6. Knead well for 10 mins to make it super smooth & pliable. You can use a stand mixer or any bread maker to knead the dough as well.
7. Divide into small lemon sized balls out of it. You can adjust the size accordingly
8. Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture/ video.
Sugar syrup
1. Meanwhile add sugar, water to a pan. Boil till one string consistency.
2. Add saffron, cardamom if desired and squeeze the lemon juice lastly.
Tip: To check one string consistency easily, keep a small bowl of water and pour little syrup in it. It should lay a fine thread without getting dissolved. You can also check between your thumb and forefinger. It should form a string.
Deep fry Badusha
1. Heat oil just enough, check it by adding a pinch of dough, if it rises immediately, then it's just right. Don't let the oil fume at any point. Fry in batches by adding few at a time. Then remove from fire and let it get cooked in the pre heated oil.
2. Approximately it would take 5 mins. At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame.
3. After that, adjust heat at the end to make it golden brown,for me it took around 5-8 mins.
4. Drain in a paper towel and immediately add to the hot sugar syrup, to cover the badusha.
5. I did this in batches 2-3 at a time. Leave for a minute or until next batch.
6. Finally drain the badusha to a greased surface.
FAQs
If your badusha dissolve in oil as you are frying then any one of these is excess :
Butter/oil / cooking soda. So add more flour to the dough and knead again to troubleshoot the problem.
Ghee will be perfect for deep frying sweets. But I have not done this, always use oil. In this recipe there is enough butter in dough, so I did not bother to use oil. No it won't smell like oil as we use butter in dough and cardamom in sugar syrup.
No it will not affect the taste, trust me 🙂 In fact it will be balanced in taste instead of flat tasting sweet.
Make sure to add badusha in hot oil. Later take off from fire and let it cook slowly in the heat itself. And finally cook again to make it golden in colour as well as cook thoroughly.
Also use fresh stock of cooking soda. It helps in cooking inside.
Finally, Do not make too thick badushas. Either make a dent in middle or do swirls so that it will ease the cooking process.
Reader's FAQs
Why to add lemon juice in sugar syrup? Won't it be tangy?
Lemon juice is used to prevent crystallization of syrup. You will not know the tanginess separately. It will actually create a balance in taste.
Can I cook in higher heat for short time than waiting for badusha to cook off the fire?
The method I have mentioned is to bring layers. Just like how a puff pastry puffs, it should form layer. Then only it will be cooked as well as absorb syrup.
Can I add ghee instead of butter?
I have tried this but I feel adding ghee makes it turn brown faster as well as the softness is missing.
Traditional shape
You can simply make the shapes like a doughnut (mini) , a faster way to do 🙂
My notes
- Badusha will be nice after cooling down, but I found, after a day or two it tastes even better.
- In case the dough is too sticky or loose, you can sprinkle little flour and knead again.
- I used salted butter, if using unsalted, add a generous pinch of salt while making the dough.
- The sugar syrup will be just enough for the recipe, you can add ¾ cup if you are skeptical.
Video
One more video on how to shape balushahi
After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container. And enjoy!
Feedbacks
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Recipe card
Badusha recipe | Balushahi
Ingredients
- 1.5 cup All purpose flour Maida
- ¼ cup Butter
- 2 tablespoon Oil
- ½ teaspoon Sugar
- 1.5 teaspoon Curd
- 2 pinches Cooking soda sodium bicarbonate
- ¼ cup Water approx.
- Oil - for deep frying
For syrup
- ¾ cup Sugar
- ¼ cup Water
- 1 cardamom
- 1 pinch Saffron Optional
- 1 teaspoon Lemon Juice To prevent crystallization
Instructions
Badusha dough
- Firstly melt butter and add oil, sugar, curd, sodium-bicarbonate to it.
- Use a whisk to mix well, to make it almost frothy.
- After that, add the flour to it.
- Mix well furthermore to make it crumbly.
- Then add water little by little to make smooth dough without cracks.
- Knead for 10 mins and divide into 12 equal sized balls.
Shaping
- Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture/ or refer video.
- Repeat to finish everything and keep covered. You can choose to make simple doughnut shape too.
Sugar syrup
- To make syrup, add sugar, water to a pan. Boil till one string consistency.
- Switch off stove, add powdered cardamom and lemon juice. Mix well.
Make badusha
- Heat oil in a kadai enough for deep frying. Check temperature by adding a pinch of dough - if it rises immediately, then its just right. Don't let the oil fume at any point.
- Add some five badusha, we prepared, carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil.
- Approximately it would take 5 mins.
- At one stage the badusha float on top, then again keep the kadai on fire.
- Cook in medium-low flame, adjust heat at the end to make it golden brown. For me it took around 5-8 mins.
- This process of slow cooking enables flakes inside and soft texture.
- Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha.
- I did this in batches 2-3 at a time. Leave for a minute and then drain the badushas to a greased surface.
Video
Notes
- Also take note that the oil should be hot when you drop the badushas and later taken off fire. Do not add badushas to not so hot oil.
- Badusha will be nice after cooling down, but I found, after a day or two it tastes even better ..
- Adding lemon juice is to prevent crystallization of the sugar syrup.
- Don’t hurry up while frying, please do as mentioned, otherwise the texture gets affected too.
- In case the dough is too sticky or loose, you can sprinkle little flour and knead again.
- I used salted butter, if using unsalted, add a generous pinch of salt while making the dough.
- The sugar syrup will be just enough for the recipe, you can add ¾ cup if you are skeptical.
SE
looks heavenly...this is my one of my favorites since childhood...yummy..
Ruchikacooks
Looks delicious, badusha is a must for diwali nah? krishna sweets style ee irruku...mouth watering
Preeti Kashyap
Looks perfect raks! My grandpa's favorite!
Preeti Kashyap
Looks perfect raks! My grandpa's favorite!
San
Delicious badushas,i used to eat them atleast once in a week during childhood days .Wish i could get those days back 🙂 Belated wedding anniversary wishes dear.Thanks for sharing this awesome recipe.
Priti
Looks awesome....I tot there is some stuffin inside....and I tot you going to post your anniversary one..tht's so sweet of U....ofcoz I knw the two spl frds ;)..so cute of u..can't wait now to eating those ..
PriyaVaasu
Can i take one!!! Looks so yummy!!! very tempting!!!
jeyashrisuresh
iwas waiting for this post raji,so atlast u made it. Still remember the taste of this .Waiting for the next round
Tina
OMG...my fav sweet...Looks fabulous and perfect with marvellous clicks dear...Soooo cute...
Sarah Naveen
Excellent click and looks so yummy!!
shanthi
mini badushas are mouthwatering
Sarah Naveen
nice click..looks awesome and yummy!!
Lakshmi
It looks so heavenly. This is my favorite too. It is very mild sweet.
thanks for posting this. Happy Wedding Anniversary.
Lakshmi V
Sushma Mallya
beautiful clicks raks,and loved the stepwise pics too...looks too tempting
Jay
That looks so good n inviting. I love to have one dear.
notyet100
this looks so inviting...
Sailaja Damodaran
It has turned out excellent.Worth trying.
Nithya
Wow.. this is looking fantastic. 🙂 yummm.. I have been bugging my mom for quite some time now to try this out. I did jangiri from your blog and now shall try out this one too 🙂
Awesome clicks as ever. 🙂 did you use acrylic sheet for the base????
Premalatha Aravindhan
Luks perfect,Will try to do it...Thanks for posting.
RV
These are pretty looking Badushas Raji. Nice step by step pics.
Cilantro
Amma made them too and I helped her but I am not a big fan of Badusha so have`nt given much thought about making them. Yours has come out perfect. I am yet to try your Jhangiri recipe and maybe some day I will try the Badusha too.
Wedding Anniversary Wishes to you!
Laavanya
Oh that badusha looks flaky and great... i am not a fan of this sweet but my husband loves it so I've been wanting to try it (infact he wanted me to make badusha when I said i wanted to try jangri from your blog but he was very happy with the jangri). ARmed with your fool proof recipe, I hope to try this soon! Thank you and will let you know when I do.
Trendsetters
love the step by step explanation with pics...thank u
Deepa G Joshi
such an awesome click and equally rich sweet..looks so inviting..mmmm
http://www.foodlyrics.com
Suhaina
Looks very very tempting. My grandmother uswed to make this in my childhood days. I miss them very much. Thanks for posting the recipe.Super click and well illustrated.
Suhaina
This comment has been removed by the author.
Gita Jaishankar
Wow awesome dear...looks so good and tempting 🙂
Priya (Yallapantula) Mitharwal
Raks, this is one of my favorite sweet dishes and never knew how to make. I will surely try it. I love your step by step pictures, following you. Please do visit my blog when you get time.
http://mharorajasthanrecipes.blogspot.com/
Priya
U made it to perfect...i think u have right sugar measurement ,so it wont thegatify and u added right amt of butter that doesnt break it and made layers...good job raks..
Ria Mathew
PERFECTTT!! I am so gonna make this soon!GOsh, you left me droolinghere!!
Sharmilee! :)
Ada assault panra po...Etho seiya porena athukula senju photo eduthu postum paniyacha OMG u r really very fast!! Badusha is my fav sweet....but ela kadailaiyum I dont like.....its tasty in some only...but urs look perfect the way I want! Let me corner the guiltness and try it out from here..... :)Aana una doubt kete torchure paniduven ena okva?
Sumi
looks yummy..I love badushas..i lov the way the sugar has not crystalised..will definiltly try it out..
Anu
Looks delicious and perfect... I am drooling... mouthwatering..
Chitra
Tried badshah again ..came out very well..Recipe from aunty,.I used ghee instead of butter...Awesome click as usual:)
Geetha Achal
மிகவும் அருமை...படங்களை பார்க்கும் பொழுதே சாப்பிட தோனுதே...ஒரு பார்சல் ப்ளிஸ்
Suma Rajesh
oh gosh..this looks heavenly 4 sure...nice presentation yaar..
Shabitha Karthikeyan
First time here !!!!..Lovely Badushas..I'm not a big fan of sweets but the pics makes me feel tempted..Following you will peek in often...
Priya
Raks rendu badhushava intha pakkama uruti vidunga, cant take my eyes from the click...superb!!
Sush
heavenly Rak's. I fell flat for those. I am all ready to try them 🙂
Pavithra
Looks so good and perfect raji, even I love this becos of mild sweet and buttery taste. Particularly I love badhusha only if it is home made. This looks gorgeous and u would have given me too if I am there know raji ? 🙁 I missed it.
Cool Lassi(e)
Splendid Sweet. Reminds me of Deepavali and other festivals when we used to hire a cook to make these in bulk. Takes me back to my childhood days. Excellent post. Thanks!
Srimathi
WOW! what perfect pictures that you have taken. I am so inspired to make this some time. It looks so simple the way your mom makes it.
Shobana senthilkumar
Raks....kallaketenga...thx for the recipe.U have given exact measurement will try out soon...roba naal achu badusha sappitu:)
Swathi
Raji,
Badhuha looks really perfect, i love it.
jayasri
Hi Raks, you rak girl!!, They look amazing!!, long back I made these, I don't even remember how I made it!!, I don't like making sweets :(, The step by step pics are too good, I am going to try your recipe!!, I never made these curly bits, just made it in a triangle shape, that's how my uncle used to make badushas for weddings, I still remember when my BIL got married my uncle made these for his reception one big vangala kadai full, I kept nicking and eating them!!, fell in love with your clicks, they are amazing!!.
Hemamurali
Can I use wheat flour instead of refined flour
Raks Anand
You can try 50: 50, otherwise the wheat flour flavour and texture will be so different.
Cham
Gosh U gonna break my diet I guess 🙂 My only fav South sweet because of mild taste of sugar! No no I will resist 🙁 Perfect I will bookmark probably for later use (Diwali)!
Smitha
Looks very yummy and tempting...
I have been a silent follower..today I had to break my silence!!!
Great job!!!
Smitha
http://smithasspicyflavors.blogspot.com/
sowmya's creative saga
they just looks so perfect and so beautiful...
Happy Cook
I love this sweet too and you made them home, i still have to make the jalebi. Wish i had few.
Meena
lovely badhusha...pics r breathtaking as usual.
Kanchan
No other word than PERFECT !!
Hats off to you Raks.. this is simply awesome 🙂
Valarmathi
Lovely badhushas, looks tempting and yummy. Mouthwatering pics.
Padma
Love badusha's and this look mouthwatering... nice step by step pics Raje. You have lot of patience to click them.
Mangala Bhat
Wowowowowowo! Perfect And Hats off Dear! Lovely step by step pics and method ...lovely ...want to try this sometime in the future ..":)
SpicyTasty
OMG!!!! You've made perfect Badushas. It's one of my fav sweet. Superb raks! Love the recipe.Thanks for sharing it.
my kitchen
I like badhusha because it's mild sweet.Looks mouthwatering & perfect.
Suhaina
You tempted me in preparing these. Came out very well.
There are some awards waiting for u in my blog.Pls collect them.
Siddhi S
wow so yummy badhushas...thy hv turned up so well...nice step by step recipe
Yasmeen
A very festive sweet 😀
Bharathy
Bookmarked!!!
Parita
Wow badusha's have come out perfect!
chakhlere
They look so pretty!! I am craving it now!!
Suhaina
Helloooo, I have put on 1kg most probably this week end. I made 16 numbers of these and could not resist myself. It was very very very tasty. Just like the ones which I ate in my childhood days. I am very thankful for the recipe. I told my mom in India and she was amazed. Thanks dear.I will soon post in my blog and let u know it.
Soma
You make perfect looking things! I have never even tried making these. Looks delicious... so flaky.mmmmm....
Soma(www.ecurry.com)
anudivya
You know what! I am so bookmaring this! I love love love it.
Your pics are too good. Raks, where are all the baked goods? 😉
Gulmohar
Oh my! Sinful dessert..One of my fav. This looks so perfect, just like the store bought ones 🙂
Malar Gandhi
Oh boy looks awesome, sure it is melt in mouth kind...feathery, flaky and very tempting:):)
Suhaina
Hey.. thanks for visiting my blog dear. my email id is [email protected]
Once again let me tell u one thing..ur badhusha was simply superb.. I am going to make some more.
PranisKitchen
badhusha looks delicious..very new idea..very well explained the steps.
thanks for sharing the recipe..If u get a chance visit http://pranithworld.blogspot.com/
Sandhya Hariharan
Lovely... I m loving it
bookmarking for trying it soon!
Aparna Vijay
Wow!! Yummy sweet..love it..wl def try it out..
Aparna Vijay
http://vegetarian-dishes.blogspot.com
Aps
Hey I loved the way u presented it nd u made me crave for it literally..... nd i must say luking @ the pics i felt i need to try this out soon
Deepa
Nice step by step presentation. I have no words to explain this actually !!!! Looks perfect and fantastic clicks. Belated anniversary wishes dear 🙂
Deepa
Hamaree Rasoi
DEESHA
I love badusha .. this looks soo good Raks, loved that flaky rexture
n33ma
mouth watering badusha.
simply.food
This sweet looks amazing and I am loving it.Simply delicious.Do drop by simplyfood sometime.
Anonymous
I cant thank u enough for the recipe...Its been my fav FOREVER. and as u said because of its perfect sweet quotient....it looks super and I hope to try it out sometime and satisfy my craving!
Usha
Wow these look fabulous and so very tempting !
Cynthia
Thanks for the introduction to this.
Nithu Bala
Hi Raji, Many more Happy returns of the Day:-) Ennathu ethu enaiku engha oru special item or sweet ethayum kanom!!!
Kanchan
Many Happy Returns of the Day !!!
Enjoy dear !!!
So waiting for some yummy birthday delicacies 😉
Ms.Chitchat
How come I missed this awesome badhusha?Too good and very professionally done. Many happy returns of the day and may u have a wonderful and healthy year ahead 🙂
Madhurya
Hi Raji,
Nice Badusha.... Happy birthday!!!!
I came to know ur b'day from Rohini's blog. You have a very nice blog.... Happy blogging!!!!
Love
Madhurya
http://subhojyam.wordpress.com/
Ann
Dear happy Birthday.. and not sure how did I miss this mouth watering badhusha recipe.. God! wish I have one now.
SpicyTasty
Wow!! you have made it perfect. Nice click and step by step instructions. I am sure gonna try it.
Pam
Heavenly delish!
xoxo
Sumathi
Looks perfect and delicious..
rekhas kitchen
Omg Omg this is not fair how can u tempt me like this awesome Raks simply superb
Sukanya
The Badhusha's look heavenly...I love Badhusha's and will surely try this recipe.
Mahi
hey..i also tried this from jasu's blog! 🙂
yours looks just perfect with the shape..if you have time,check this!
http://mahikitchen.blogspot.com/2010/01/blog-post_14.html
MAGESH
THANK U FOR ALL RECIPES.
Deepa
mmmmmm. Mouthwatering!!! I too like Badushas for exactly the same reasons as yours.
have become a fan of ur blog. 😀
Somya
Can someone tell me the link to Jasu's blog, to make the design on the badusha ??
RAKS KITCHEN
http://jasu.wordpress.com/2006/10/18/badushah/
RAKS KITCHEN
Click here for the recipe link in Jasu's blog
Pari
Great work with video dear.
FOODELICIOUS
Shanthi
Wonderful and lovely post with all the instructions and videos. It has come out perfect. I too like it because it is not so sweet. Kudos to you Raks
RAKS KITCHEN
Thank you very much for the encouragement shanthi 🙂
Thanks pari!!
Shifa Firoz
yummmeeeeeeeeeeeee sooo tempting...
Pavithra Srihari
chance eh illa da ... it shows how dedicated blogger u r ... awesome job .. keep up the good work
Priyadharisini
Hi...even sweet haters will get tempted by your picture..its awesome. I tried this badhsha but i dont where i went wrong..when i try to deep fry all the dough got dissolved into the oil... Can you pls suggest me
RAKS KITCHEN
Hi priya,this could be coz of two things,one is the oil must have been very hot,that is after you drop badushas,you must remove from fire and keep some time OFF fire till it floats...
Second thing is the butter+oil quantity must have been too much... Next time make sure about these things,I am sure it will come out good..
Priyadharisini
Hey thanks for your comments. Sure i will try out and let you know. I love badhsha from my childhood, after visiting your recipe i got so tempted and desperately want to try that so i tried for diwali but it didn't turnout good. Everything got dissolved in the oil even i thought it should be wrong measurement of ghee and oil. Thanks dear.I love all your recipes and your website. Keep up your good work.
Shanavi
Am speechless,..really it's far better than what u get in shopw..amazing
http://jellybelly-shanavi.blogspot.com
kanthi
Looks yumm yumm
lecker and yummy recipes
first time here.....wow what an amazing recipe with detailed explanation. thank u so much for sharing this...looking forward to make this soon...
Archana
first time here. Amazing balushahi
dhanu
Me too first timer. Very Nice clicks and wonderful narration. Will try sometime for my family
sweethome
Perfect Badushas with clear instructions. Will definetly try this
Krupa
Hi raks, iam a gr8 fan of your blog, tried your hotel sambhar and it came out well, i stay in malaysia. i have a doubtdo we need to heat the butter to get it melt or just beat it well so that it becomes melt, kindly clarify. and also a suggestion can u also provide us the details as to how many servings your recipe comes, so that it will be easy for adjust accordint to our family size. u rock rak 😉
Raji
Hi, It came out wonderful. I did it in the same way and the taste was awesome.
RadhaKutty
Hi Rak ,
Y'day i made it , it was wonderful happy that i can also make badhusha. Long back i had try but that time it didn't came well it was hard{badhusha} and the sweet didn't entered in it. That time i thought not to prepare it again but after seeing the pic i could not stop my self to make it . thanks dear it was wonderful my hus liked it very much.[ to aviod crystallization u hav told to put lime juice i had put but then to
it got crystall in sugar syrup ]
RAKS KITCHEN
Krupa, Sorry I just saw your comment, Just heat the butter,when its starts melting remove from fire,dont let it get heated...For the given measurement you can get 11 or 12 badushas :)Thanks for the compliments!!
RAKS KITCHEN
Radha, Thanks for your feed back,glad it came out well. And regarding crystallizing,lemon juice will prevent forming the white dry layer,thats all,there may be a little grainy texture though.
Aarthi
WOW....this looks amazing,this is a perfect badhusha...I will give this a try..This looks pretty simple if done the right way..i am gonna follow your step step instructions and going to try it..Will try this and let you know how it came ok.
Kay
I made this one, exactly as you explained. The badhushas turned out to be awesome, thanks to you. Check out my blog for pics of my badhusha.
http://divinefoodandart.blogspot.com/2011/05/badhusha.html
vijiraja
delicious..............
Soms
hi Rak,
let me thank u for this wonderful cook book u have online.This has really boosted my interest in cooking.I always get bored with the same south style of cooking.but after having seen your website i learnt to try a variety of dishes. hats off to u, for the precise qty u mention for the ingredients....i tried badhusha, my all time favourite, it was a hit.thank u once again, rekha-is that ur name?
Soms
hi Rak,
thanks dear for such a wonderful online cook-book...my interest in cooking just bbsted up after seeing such colorful proceedings of ur dish preparartion.i always get tired of the same south style of cooking and lo, thru you i was able to try various dishes...i tried the badhusha, my favourite, in turned out ten on ten...thank you very much. and yes, hats off for the qty u mention for every recipe...it really works...i am a great fan of yours...rekha-is that ur name?
Pratibha Shrihari
Thanks a ton for this recipe..i tried it for my hubby's birthday,it was simply awesome.
RAKS KITCHEN
Thanks pratibha and Soms-thanks for those lovely words that makes my day brighter! My name is Raji (Rajeswari)..
Preethi
Hi Raks, Badushah looks sooooo good..I was so tempeted & tried them out immediately but most of my badushas got broken in the oil, sucked a lot of oil etc..I had my heat on very low too..donno wat the problem was..any suggestions? Too much Baking Soda??
RAKS KITCHEN
Hi preethi, too much soda or may be too much of butter/oil also results this... If it breaks in oil,next time just add 2 or 3 tblsp of flour again and knead to try again,it will work...
Varshini Sudharsan
Raji...You are the bestest...badhushas came out so well...thanks for the recipe...
Lavi
I tried it today Raji, I could'nt get swirls like you, but hubby liked it! so goal achieved!
next time iam gonna watch your swirl making video atleast 20 times before trying it out.
Sravs
Hi dear, I tried these badhushas and they came out so well...I will be posting this in my blog!!
Sukanya
I loved this recipe the moment I set eyes on it. I love the step by step pictures and explanation of the recipe and wonderful clicks. I made badhusha using this recipe, it came out very well. I did try to make the border seeing your video but wasn't so successful in it, maybe next time. I am going to blog this recipe too and I would like your permission to link back to your website.
Thanks and Regards
Sukanya
http://sukanya-keralaiyer.blogspot.com/
RAKS KITCHEN
Thank you so much for trying varshini, sravs, lavi and sukanya 🙂 Sukanya, sure you can link 🙂 thank you!
Shalu
Hi
I am going to try badushah this diwali.Is baking soda and cooking soda the same?Or is it same as baking powder?
Thanks
Shalini
RAKS KITCHEN
Shalu baking soda and cooking soda are same. It's not baking powder. Let me know how it turned out to be.
Rajalakshmi
Hi Raji,
thanks for the recipe.. though i had a problem of hardening of the end product.. it did not turn out fluffy like ur photo..i did not do the process of removing the kadai from the fire after dropping the badushas..did that cause the problem??
rgds,Rajalakshmi
RAKS KITCHEN
Hi Raji,
I am not 100% sure about not puffing. But Why we remove the kadai from fire is to cook the badushas slowly so that the flaky layers form inside.
Anita
Happy Diwali to you and your loved ones...A big "Thank you" for lighting up my life with your perfect recipies, esp. the Badhusha..it's amazingly perfect..!
Geetha
Thank you very much for the detailed instructions. Found it very helpful while making badhushas. Mine did not turn out perfectly. It did not puff(probably my cooking soda is not very fresh?) and regarding the flakiness,it was not very flaky probably because I did not start off the oil heating at a very low heat. Could these be my problems?
cauvery
Hi ! I made it and tasted awesome ! Its a hit and whoever tasted are full of praise. I owe it to you. Thanks,Dear .
cauvery
This comment has been removed by the author.
Meera upadhya
hi i loved ur detail narration , as my husband is a sweet lover i tried badushah (i was happy bcs its free from dalda/vanaspati) , but the dough became too smooth that it started dissolving in oil....so atlast i gave up the idea and made burfy from the dough ! if u find any mistakes in the making pls help me out,,, bcs i don't want ot give up !
RAKS KITCHEN
Hi meera,
If it happens next time, try adding more flour (1/4 cup) And knead well again and try. If needed, sprinkle a tsp of water. That happens because if the ghee/oil/cooking soda is too much. Hope it will help 🙂 And I love your confidence!
priya
Hi I tried these came out really well except the sweet part. The syrup would not go in so it was not sweet. could u pls help. Thanks.
priya
Hi I tried these came out perfect but last step did not work out for me. The syrup did not go inside so inside it was just not sweet. please help what mistake i would have done
RAKS KITCHEN
Hi priya, was your syrup hot enough ? otherwise next time, try adding the badushas when it is hot to the hot syrup. This will sure help.
Sandhiya
Wow..its wonderful..mouth watering sweet and ur clicks are great and it looks very professional..bookmarked and will try it soon..
http://sandhiyasrecipe.blogspot.com/
Nan
I tried this recipe and it came out beautifully...love it...they tasted simply divine...thanks...
Regards,
Nan
http://tangyspicy.blogspot.com/
Purple Leaf
Hi, This was my maiden attempt at making badusha and I was very happy with the result. You are right, we need to be very careful with the frying as it also makes it bigger and crispy and when you later add it to the sugar syrup it is perfect and moist. The water measurement was perfect too...you would think its a lot but when you work on the dough it makes it soft and perfect..like your photo. Made it for son's 3rd birthday. Its his favorite sweet and he loved it. Thank you for the detailed recipe. Helped a lot!!
uma
hi
I have tried many of your recipes and the result was also too good especially badusha.
thanx a lot.
uma
Shalini Mahesh
Hi raks
I totally got disappointed on experimenting this dish..i m very crazy about badhusha and started working on it.. wat happend is the dough got dissolved fully after dropping in to the oil(i m sure oil is not too heat)............on considering the over oil and butter i added some more all purpose flour.. and it went wrong again. It came very crispy and broke before letting in to the sugar syrup. I totally collapsed the sweet.
RAKS KITCHEN
Hi shalini,
Sorry about your bad experience... I am not sure could be more curd or cooking soda? please try again with smaller proportions with less cooking soda...I hope it turns out good
Shivangi Kunte
hi
Jalebi recipe seems to be deleted..i am not able to find it....
RAKS KITCHEN
http://www.rakskitchen.net/2011/10/jalebi-diwali-sweet-recipes.html
veena
yummy.......... my favorite sweet
Rumana Ambrin
Very nice recipe.. i have made it today waiting for the result from my hubby... I hope it is tasty:)
rekha shankar
Hariom,
I tried ur receipe, d result was GOOD for d 1 timer. Thou, d layers din come and i think d syrup was tooo thick so it din penetrate into d badusha... but it sold out like hot cake at my house.. Vl try it again..Should d syrup n badusha both be hot?? Cheers to u... keepup d good work!!
Latha Jayanth
Hi, I tried out Badusha using ur recipe, came out beautifully, just that I could not make that shape everything else was perfect, thanks a ton
mayur karkera
Hi, for the 1st time i tried out to prepare a sweet n except for d shape for which my mom helped me out 😉 everythin else was jus perfect :):):) thanks a lot!!!
mr.gopinath
I never liked badusha earlier in my life when I ate in marriages or in hotels. Last week my wife made at home looking at your recipe. That was the best badusha I ever had. Today is my birthday and she is preparing again for me.. Thank you so much 🙂
Ashwini Aravind
looks great..will surely try 🙂
Ashwini Aravind
looks great..will try:)
Sowmya Mahesh
Hi, I have been following your blog for sometime and it is really useful. I made Badushahs for last diwali and it came out really well. However, when I tried it this year I made the dough and gave some resting time before frying the badushahs and it got dissolved in the oil. Pls let me know wat I should do to get it perfect. I am not sure it it is because of excess oil or butter in the dough or if it was because of the resting time.
RAKS KITCHEN
If you give resting time, no need to knead the dough for such long time. But I think more butter or oil should be the problem.
FoodieMomCooks
Your video is too good Raks- I went the traditional way,but sure will try it one day.Why am I so glued to your site every time I visit it?Keep rocking:)
shan's health cusine
hii planning to try it today for Diwali. 1st time badhusha. Here in US butter is not that good. It is good when melted as a ghee. So my question is - Can i use homemade Ghee instead of butter ?
RAKS KITCHEN
Yes you can use ghee, it will work!
Sharmila
Could you please provide the weight in grams and volume in ml? It is really becoming difficult to comprehend the amount and the measures you use! Are are referring the cups to the american standard usage or the indian? Your recipes are awesome and they come out really good, I would say yours is one of the best food blog I have ever come across. But, please use the grams and litre/millilitre units!
Priya Hari
Raks, basic question - 1 cup = how many grams/ oz??
RAKS KITCHEN
Hi Sharmila,
My one cup hold 240 ml of liquid. Basically I dont have a kitchen scale to give the measure accurately in weights. I majority of people who cook will be having measuring cups and can easily measure if I give in cup measurements.
But I agree with you will try to buy a weighing scale soon!
Thanks for your feedback!
Archana
I followed ur recipe and the badushahs came out perfect (if i may say so)..Already ate 4 while making 🙂 Thanks so much Raks
Usha Shivshankar
I tried badusha . it came out well. I did not get enough layers inside. it was little soggy. second day it was yummy. I kept it in low heat. still i did not get the golden colour. it was slightly brownish.
Usha Shivshankar
I tried your recipe. They came out 90% alright. One fault was i did not get the golden colour inspite of keeping the flame low.
2, I did not get layers inside.it was 5 % soggy.
taste was superb.
thanks for sharing.
I made jalebi also It came out excellent. My husband gave 100 % marks for me.
Usha Shivshankar
I tried badusha . it came out well. I did not get enough layers inside. it was little soggy. second day it was yummy. I kept it in low heat. still i did not get the golden colour. it was slightly brownish.
suja m
i tried badusha with lots of excitement. i added ghee instead of butter. i don't know what went wrong. it was very hard. we ate it like biscuit instead of badusha. help..... hope to try it some other time.
rt
I made this for Deepavali. My family loved it. They called in Indian donut. Next time I want to get that golden color. Mine turned out dark brown. Another thing I notice is that the syrup soaked in more than I wanted it to. I wanted a lighter Badusha. Thanks so much for sharing your recipe.
RAKS KITCHEN
Hi Suja, I think adding butter gives softer badhusha. Full and full oil or ghee makes it crisp seems. Try with butter.
rt :Did you add cooking soda or curd more than mentioned?
Nandhitha N
Hi, this diwali was really special for me because i prepared "Badhusha"..I strictly followed your measurements it came out very very well...My Hubby loved it a lot..Thank You so much.
rt
Aha!!! I think I might have accidentally skipped the curds 🙁
Will try not to miss that step next time. I did get the flaky texture but didn't get the golden color and the syrup was absorbed more than I wanted. Next time I will try to soak it for less than a minute. Thanks!
Shailesh
Hi,
I made badushas following your recipe and it was a superhit!!!!! Yes, everyone liked it and the most important thing about this is that it wasn't time consuming and at the same time very tasty sweet. I have a concern and need your suggestion for that. When I made the dough I used all the ingredients in the same amount as you had mentioned above (though I was very confused with cup measurement before I started), still the dough was not smooth. It was little rough and when I made balls it was cracking at some places. Could you please give me suggestion to avoid this?
Thanks Raks, you Rock!
RAKS KITCHEN
Hi Shailesh, Thanks for your feedback. Water quantity sometimes slightly varies depending upon the quality of maida. So when you find it bit dry, you can always sprinkle water and knead the dough as we are kneading for long time, I think it wont be a problem to sprinkle in earlier stage when we start kneading and feel that the dough is rough.
saranya
i used ghee instead of butter... when i mixed the maida in it... it was so soft.. i poured little water... when i fried it, it broke into pieces.. i dont know why... 🙁
saranya
hey.. the mistake i made is, my cup is a small one and i added more soda and curd.. i tried again... it worked.. now they are so nice... thanks a lot... adding ghee instead of butter doesnt make them hard... 🙂
Monica
Hi
I must say this was the first sweet dish I ever prepared in my life besides kheer & kesari..
Since I'm expecting now I have little bit if craving towards sweet these days.. Here in Singapore me & husband when we go to little India eat indian sweets other than that I want to try some sweets at home..
I found your blog for thogayal variety once as it eases my digestion at this time & found this badusha recipe .. I had some all purpose flour at home which I used it for baking cookies last week & I thought I will boldly give a try for Badusha..this time 🙂
I religiously followed your instructions , reg heating oil , adding butter quantity & frying taking out n putting back in..to my surprise the badusha were awesome.. It was nice flaky & quite tasted like any other sweet stall one!!
I must owe my sincere thanks to you .. Your r a star
Monica
Hi
I must say this was the first sweet dish I ever prepared in my life besides kheer & kesari..
Since I'm expecting now I have little bit if craving towards sweet these days.. Here in Singapore me & husband when we go to little India eat indian sweets other than that I want to try some sweets at home..
I found your blog for thogayal variety once as it eases my digestion at this time & found this badusha recipe .. I had some all purpose flour at home which I used it for baking cookies last week & I thought I will boldly give a try for Badusha..this time 🙂
I religiously followed your instructions , reg heating oil , adding butter quantity & frying taking out n putting back in..to my surprise the badusha were awesome.. It was nice flaky & quite tasted like any other sweet stall one!!
I must owe my sincere thanks to you .. Your r a star
Sangee
Hai raji i was very eager to try out your badusha recipe and after postponing it day by day finally i tried out today i was waiting for the results too but so sad it didnt turn out well. For past these days after noting down your measurements for any recipe for the time itself it will turn good. But today the some badushas was broken. When i kneaded the maida with butter and oil there is no need to add water at all the flour is dumped with butter and oil. The sugar syrup is also not enough to immerse the badushas may i know why still i added correct quantity of oil and butter. What may be the reason some were crispy also.
RAKS KITCHEN
Surely butter must have been more. Thats y its broken and crispy. You may have to add water for sure. Otherwise the badushas will get briken in oil. If next time it happens, add more flour and add water, knead the dough.
Mayil
Hi
I'm just a beginner. Ur blog looks well constructed. Keep up the great job. Badusha really looks appetizing. I wanna try it. Pls clear my basic doubt... Can i use baking soda instead of cooking soda? If yes, is it the same measurement (i.e, 2 pinch)? Awaiting ur reply, thnx.
Mayil
Hi
I'm just a beginner.Ur blog is well constructed. Great job and keep it up. Badusha really looks appetizing. I wanna try it. Pls clear my basic doubt .... Can i use baking soda instead of cooking soda? If yes, is it the same measurement (i.e, 2 pinch)? Expecting ur answer, thnx.
RAKS KITCHEN
I think both are same? So same measurement only.
Mayil
Thank you so much for the reply
Chithu
First timer to tgis blog.
Have tried this receipe from few sites, still could not attain the texture. Thought the ffried patty looks good, the moment i drop them to sugar syrup badhushas outer layer becomes like a shirked cloth. Pls provide ur suggestin to attaim the shown texture
RAKS KITCHEN
The sugar syrup u prepare is thin I think. Try thicker syrup and see
Suchitra Menon
Looks divine...will try to make them this vacation time 🙂 Thank you so much.
Singapore Chettinad Recipes
This comment has been removed by the author.
Unknown
Hi.. Rak's
I tried your Badhusha Recipe...
It came with good texture and taste.....
Thanx for your recipe
Unknown
i was tried.. it came very nice with texture...Thanks for your recipe
Unknown
Hi Raks
Today i tried Badhusha but it disappointed ,when i drop the badhushas in oil all are seperated like a flour everything mixed in oil. I fllowed the same instructions i dont know why?
Abhy
Followed your recipe, each and every step of it, but no layers inside.... just soggy sweet????
ranjani
Looks Delicious. BTW, can I use baking soda instead of cooking soda?
Raks anand
Both are different, baking soda only reacts while getting cooked, while cooking soda will react while you mix it with the ingredients like curd or lemon juice. Measure may differ, so you have to experiment with it.
Raks anand
Too much of butter/ oil makesit soggy.
Shraddha Rajput
hi raks
I made it.. it was yummm..
could u please tell me... can i use jaggery for cyrup instead of sugar.
Raks anand
U can use, but not sure how it would be tasting.
Uma
do we have to use both cooking soda and sodium bicarbonate(baking powder) or only one of the two?
Uma
is it either sodium bicarbonate or cooking soda to be used or do we have to use both?
Polpetta
Hello! I've just found your website and love it! I would like to try some of your recipes, but I cannot find all the ingredients you use here. Can I use normal flour instead of maida? And what about curd? Is there a way to make it at home? Thanks!
hemalatha dhanusu
awesome Badhusha....Thanks for the video.
Raks anand
Maida means all purpose flour or plain flour. You can use that. Instead of curd, you can use plain yogurt.
Rohini
Hi Raks
I tried this recipe and it came out good.
But only thing was it did not absorb that much syrup
and also it did not cooked well inside may i know the reason....
Rohini
Hi Raks
I tried this recipe and it came out good.
But only thing was it did not absorb that much syrup
and also it did not cooked well inside may i know the reason....
Raks anand
Both are same...
Raks anand
Did you reduced or omitted curd or cooking soda.? If it's not flaky enough, even sugar syrup won't be going inside.
GeethuSathiyaN
Raks,need help...how long the badhusha shld be soaked in sugar syrup?if i omit kneading,hw long the dough shld be soaked?
Raks anand
It just that the sugar syrup has to get inside the flaky badusha. If its flaky, then it gets inside easily in short time. If not, then make the badusha just coated with the sugar syrup.
Shubha R
Love your recipes. They always come out great. Love the pics too.
Shubha R
Love your recipes. They always come out great. Love the pictures too.
Shubha
hema chezhian
Thank U Mam....I tried and came wel....
Priyadharishini Mathurbootham
Hi Raks,
I tried this recipe yesterday and came out really well.
everyone at home are enjoying this homemade badhusha.
Thanks for the recipe.
Happy Diwali to U and Ur family
Regards,
Priya
Priya Ravi
awesome recipe but one question my bahusha does not look as flaky as yours but myself n hubby love it but not sure what mistake i made..please let me know..thanks
Raks anand
Either you should have skipped(or less) cooking soda, curd or you might not have kneaded well.
Sita Lavanya
I have prepared this today..very perfect recipe ...the badshas were so soft inside and I followed each point of yours carefully it was so great eating homemade badusha and my husband loved it.thanks for sharing..only bad thing was I didn't get the shape properly..I mean twists.wil concentrate in that next time:)
Malathi
Dear Rajeshwari,
Thank you so much for posting this wonderful recipe, so thoroughly explained. I tried it and it turned out AWESOME.
HAppy Deepawali to you and your family.
Malathi
Hello Rajeshwari,
Thank you so much for posting wonderful recipes, so thoroughly explained. I tried Badhusha, It turned out simply awesome.
Happy Deepawali to you and your family.
ROSA
it is baking soda
Poornima Raju
Hi Raks, can we use self raising flour instead of Maida?
Shripradha Sathish
Enjoyed the super dooper Yummy crispy badhusha dear. . Thanks for your lovely gesture
Raks anand
Thank you for the feedback Shri, so sweet of you 🙂 Anytime:) Hope I dint disappoint you.
Haripriya Raghupathy
Kalakktinga 🙂 Pics paathadukke sweet saapta thripthi 🙂
Savithri
You are amazing Raks! Like the artistic touch twist you give to your recipes! Thanks so much!
Sunita Sriram
The video is fantastic and the folds are explained so very nicely. I used to make plain badushas without the pleats but this looks pro and attractive. Thanks for the lovely post.
Shaga Sabitha
your badusha recipe is a flop. it spoiled my occasion..
Sindhuri Rao
Can we use brown sugar instead of white? I used brown sugar and the syrup became thick and crystallized though I squeezed lemon juice,added right amount of water and achieved one string consistency
Raks anand
Sure you can use brown sugar. First mix sugar and water and then start heating . Do over medium flame and do not stir too much. Use little more water for preventing crystallization.
Sarada Subramaniam
Hi Raks...i tried this recipe today... But I didn't get the layer inside and was very soft texture inside... What would be the problem??
Raks anand
I think water was more. If you add little more flour and knead to blend, you can trouble shoot.
Anjugam Ganesan
Wow I did the same recipe and it came very well.iam a great fan you Rak’s
Nirmal
Raks y we use lemon in sugar syrup
Anitha
Hi Raks, I made this yesterday. I fried the the badushas 3 at a time. After the badushas are fried, I had put in sugar syrup while frying the next batch. For the first two batches of badushas(that is 3*2 batches), the sugar syrup was good. But for the further batches, the syrup got thick and crystallized. How can I make the sugar syrup stay liquid for a long time for all the batches? While making sugar syrup, is there anything I am missing?
Raks Anand
Use more water while making syrup. Do not stir too much, especially dont scratch the sides that is getting crystallized. On the other hands, you can add 1 tbsp of boiling hot water to the syrup and heat it up in low flame. Lemon juice in syrup prevents crystalisation too. Hope this helps.
Mary
The center is not getting cooked. What could be the issue. I fried them in low heat.
Raks Anand
Two things to check. Is your cooking soda active/ fresh? If not layers won't form and becomes dense that it is not getting cooked inside. So either try a fresh batch of cooking soda or add slightly more.
Secondly, water content more. So you can try reducing it. Hope this helps you next time.