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    Home » Recipes » Sweets

    Badusha recipe, Balushahi recipe

    April 8, 2010 by Raks Anand 239 Comments / Jump to Recipe

    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.

    badusha recipe

    This is one of the popular Indian sweet made for Diwali and weddings especially. Let's see how to make in sweet stall style/ wedding style.

    Check out my other Diwali recipes and easy Diwali sweets in my website.

    Jump to:
    • Ingredients
    • Step by step images
    • Traditional shape
    • My notes
    • Video
    • Feedbacks
    • Recipe card

    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

    butter

    1. Firstly melt butter and add oil, sugar, curd and sodium-bicarbonate to it.

    frothy

    2. Secondly, use a whisk to mix well, to make it almost frothy.

    flour

    3. After that, add flour to it.

    crumbly

    4. Mix well furthermore to make it crumbly.

    water

    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.

    badusha dough

    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.

    divide

    7. Divide into small lemon sized balls out of it. You can adjust the size accordingly

    shape

    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

    sugar

    1. Meanwhile add sugar, water to a pan. Boil till one string consistency.

    syrup

    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

    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.

    fried badusha

    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.

    dunk

    5. I did this in batches 2-3 at a time.  Leave for a minute or until next batch.

    badusha ready

    6. Finally drain the badusha to a greased surface.

    FAQs

    Why my badusha dissolve in oil?

    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.

    Should we use oil or ghee for deep frying Balushahi?

    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.

    Since we use curd, lemon juice in syrup, will it be tangy?

    No it will not affect the taste, trust me 🙂 In fact it will be balanced in taste instead of flat tasting sweet.

    My Badusha is not cooked inside, why?

    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 🙂

    mini badusha

    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!

    Badusha recipe, with layers inside
    Badusha layers inside

    Feedbacks

    Many of my reader friends have shared their feedbacks in my facebook page. Check it out:

    https://www.facebook.com/media/set/?set=a.699343366743242.1073741826.113261638684754&type=1

    Recipe card

    badusha recipe
    Print Pin
    4.89 from 9 votes

    Badusha recipe | Balushahi

    Badusha or Balushahi, a flaky, soft Indian dessert with full video and step by step pictures. Maida, ghee or butter and sugar are the three main ingredients.
    Course Sweets
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 20 minutes
    Servings 12 Badusha
    Cup measurements

    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
    Prevent your screen from going dark

    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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

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      Thengai therattipal, thengai therattupal | Traditional Diwali sweets
    • khaja-recipe
      Crispy & juicy Khaja recipe
    • carrot-mysore-pak
      Carrot Mysore pak recipe, Diwali sweets

    Reader Interactions

    Comments

    1. SE

      April 08, 2010 at 12:49 pm

      looks heavenly...this is my one of my favorites since childhood...yummy..

      Reply
    2. Ruchikacooks

      April 08, 2010 at 12:52 pm

      Looks delicious, badusha is a must for diwali nah? krishna sweets style ee irruku...mouth watering

      Reply
    3. Preeti Kashyap

      April 08, 2010 at 12:53 pm

      Looks perfect raks! My grandpa's favorite!

      Reply
    4. Preeti Kashyap

      April 08, 2010 at 12:53 pm

      Looks perfect raks! My grandpa's favorite!

      Reply
    5. San

      April 08, 2010 at 12:54 pm

      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.

      Reply
    6. Priti

      April 08, 2010 at 12:59 pm

      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 ..

      Reply
    7. PriyaVaasu

      April 08, 2010 at 1:03 pm

      Can i take one!!! Looks so yummy!!! very tempting!!!

      Reply
    8. jeyashrisuresh

      April 08, 2010 at 1:04 pm

      iwas waiting for this post raji,so atlast u made it. Still remember the taste of this .Waiting for the next round

      Reply
    9. Tina

      April 08, 2010 at 1:27 pm

      OMG...my fav sweet...Looks fabulous and perfect with marvellous clicks dear...Soooo cute...

      Reply
    10. Sarah Naveen

      April 08, 2010 at 1:27 pm

      Excellent click and looks so yummy!!

      Reply
    11. shanthi

      April 08, 2010 at 1:27 pm

      mini badushas are mouthwatering

      Reply
    12. Sarah Naveen

      April 08, 2010 at 1:28 pm

      nice click..looks awesome and yummy!!

      Reply
    13. Lakshmi

      April 08, 2010 at 1:34 pm

      It looks so heavenly. This is my favorite too. It is very mild sweet.
      thanks for posting this. Happy Wedding Anniversary.
      Lakshmi V

      Reply
    14. Sushma Mallya

      April 08, 2010 at 1:34 pm

      beautiful clicks raks,and loved the stepwise pics too...looks too tempting

      Reply
    15. Jay

      April 08, 2010 at 1:41 pm

      That looks so good n inviting. I love to have one dear.

      Reply
    16. notyet100

      April 08, 2010 at 1:55 pm

      this looks so inviting...

      Reply
    17. Sailaja Damodaran

      April 08, 2010 at 2:00 pm

      It has turned out excellent.Worth trying.

      Reply
    18. Nithya

      April 08, 2010 at 2:06 pm

      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????

      Reply
    19. Premalatha Aravindhan

      April 08, 2010 at 2:42 pm

      Luks perfect,Will try to do it...Thanks for posting.

      Reply
    20. RV

      April 08, 2010 at 2:46 pm

      These are pretty looking Badushas Raji. Nice step by step pics.

      Reply
    21. Cilantro

      April 08, 2010 at 2:48 pm

      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!

      Reply
    22. Laavanya

      April 08, 2010 at 3:06 pm

      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.

      Reply
    23. Trendsetters

      April 08, 2010 at 3:19 pm

      love the step by step explanation with pics...thank u

      Reply
    24. Deepa G Joshi

      April 08, 2010 at 3:20 pm

      such an awesome click and equally rich sweet..looks so inviting..mmmm

      http://www.foodlyrics.com

      Reply
    25. Suhaina

      April 08, 2010 at 3:29 pm

      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.

      Reply
    26. Suhaina

      April 08, 2010 at 3:29 pm

      This comment has been removed by the author.

      Reply
    27. Gita Jaishankar

      April 08, 2010 at 3:50 pm

      Wow awesome dear...looks so good and tempting 🙂

      Reply
    28. Priya (Yallapantula) Mitharwal

      April 08, 2010 at 4:02 pm

      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/

      Reply
    29. Priya

      April 08, 2010 at 4:04 pm

      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..

      Reply
    30. Ria Mathew

      April 08, 2010 at 4:07 pm

      PERFECTTT!! I am so gonna make this soon!GOsh, you left me droolinghere!!

      Reply
    31. Sharmilee! :)

      April 08, 2010 at 4:08 pm

      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?

      Reply
    32. Sumi

      April 08, 2010 at 4:22 pm

      looks yummy..I love badushas..i lov the way the sugar has not crystalised..will definiltly try it out..

      Reply
    33. Anu

      April 08, 2010 at 4:51 pm

      Looks delicious and perfect... I am drooling... mouthwatering..

      Reply
    34. Chitra

      April 08, 2010 at 5:24 pm

      Tried badshah again ..came out very well..Recipe from aunty,.I used ghee instead of butter...Awesome click as usual:)

      Reply
    35. Geetha Achal

      April 08, 2010 at 5:32 pm

      மிகவும் அருமை...படங்களை பார்க்கும் பொழுதே சாப்பிட தோனுதே...ஒரு பார்சல் ப்ளிஸ்

      Reply
    36. Suma Rajesh

      April 08, 2010 at 5:45 pm

      oh gosh..this looks heavenly 4 sure...nice presentation yaar..

      Reply
    37. Shabitha Karthikeyan

      April 08, 2010 at 5:49 pm

      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...

      Reply
    38. Priya

      April 08, 2010 at 6:05 pm

      Raks rendu badhushava intha pakkama uruti vidunga, cant take my eyes from the click...superb!!

      Reply
    39. Sush

      April 08, 2010 at 6:09 pm

      heavenly Rak's. I fell flat for those. I am all ready to try them 🙂

      Reply
    40. Pavithra

      April 08, 2010 at 7:09 pm

      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.

      Reply
    41. Cool Lassi(e)

      April 08, 2010 at 7:48 pm

      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!

      Reply
    42. Srimathi

      April 08, 2010 at 9:46 pm

      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.

      Reply
    43. Shobana senthilkumar

      April 08, 2010 at 10:17 pm

      Raks....kallaketenga...thx for the recipe.U have given exact measurement will try out soon...roba naal achu badusha sappitu:)

      Reply
    44. Swathi

      April 08, 2010 at 10:23 pm

      Raji,

      Badhuha looks really perfect, i love it.

      Reply
    45. jayasri

      April 08, 2010 at 10:27 pm

      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!!.

      Reply
      • Hemamurali

        May 08, 2020 at 10:57 pm

        5 stars
        Can I use wheat flour instead of refined flour

        Reply
        • Raks Anand

          May 09, 2020 at 6:14 pm

          You can try 50: 50, otherwise the wheat flour flavour and texture will be so different.

          Reply
    46. Cham

      April 08, 2010 at 11:01 pm

      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)!

      Reply
    47. Smitha

      April 09, 2010 at 2:51 am

      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/

      Reply
    48. sowmya's creative saga

      April 09, 2010 at 6:25 am

      they just looks so perfect and so beautiful...

      Reply
    49. Happy Cook

      April 09, 2010 at 7:45 am

      I love this sweet too and you made them home, i still have to make the jalebi. Wish i had few.

      Reply
    50. Meena

      April 09, 2010 at 8:08 am

      lovely badhusha...pics r breathtaking as usual.

      Reply
    51. Kanchan

      April 09, 2010 at 8:21 am

      No other word than PERFECT !!
      Hats off to you Raks.. this is simply awesome 🙂

      Reply
    52. Valarmathi

      April 09, 2010 at 1:02 pm

      Lovely badhushas, looks tempting and yummy. Mouthwatering pics.

      Reply
    53. Padma

      April 09, 2010 at 8:20 pm

      Love badusha's and this look mouthwatering... nice step by step pics Raje. You have lot of patience to click them.

      Reply
    54. Mangala Bhat

      April 09, 2010 at 11:50 pm

      Wowowowowowo! Perfect And Hats off Dear! Lovely step by step pics and method ...lovely ...want to try this sometime in the future ..":)

      Reply
    55. SpicyTasty

      April 10, 2010 at 2:13 am

      OMG!!!! You've made perfect Badushas. It's one of my fav sweet. Superb raks! Love the recipe.Thanks for sharing it.

      Reply
    56. my kitchen

      April 10, 2010 at 1:36 pm

      I like badhusha because it's mild sweet.Looks mouthwatering & perfect.

      Reply
    57. Suhaina

      April 10, 2010 at 5:30 pm

      You tempted me in preparing these. Came out very well.
      There are some awards waiting for u in my blog.Pls collect them.

      Reply
    58. Siddhi S

      April 10, 2010 at 8:14 pm

      wow so yummy badhushas...thy hv turned up so well...nice step by step recipe

      Reply
    59. Yasmeen

      April 11, 2010 at 1:11 am

      A very festive sweet 😀

      Reply
    60. Bharathy

      April 11, 2010 at 11:57 am

      Bookmarked!!!

      Reply
    61. Parita

      April 11, 2010 at 6:29 pm

      Wow badusha's have come out perfect!

      Reply
    62. chakhlere

      April 11, 2010 at 7:32 pm

      They look so pretty!! I am craving it now!!

      Reply
    63. Suhaina

      April 12, 2010 at 9:07 am

      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.

      Reply
    64. Soma

      April 12, 2010 at 3:07 pm

      You make perfect looking things! I have never even tried making these. Looks delicious... so flaky.mmmmm....
      Soma(www.ecurry.com)

      Reply
    65. anudivya

      April 12, 2010 at 10:32 pm

      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? 😉

      Reply
    66. Gulmohar

      April 13, 2010 at 12:03 am

      Oh my! Sinful dessert..One of my fav. This looks so perfect, just like the store bought ones 🙂

      Reply
    67. Malar Gandhi

      April 13, 2010 at 1:44 am

      Oh boy looks awesome, sure it is melt in mouth kind...feathery, flaky and very tempting:):)

      Reply
    68. Suhaina

      April 13, 2010 at 1:55 am

      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.

      Reply
    69. PranisKitchen

      April 13, 2010 at 4:33 am

      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/

      Reply
    70. Sandhya Hariharan

      April 13, 2010 at 8:14 am

      Lovely... I m loving it
      bookmarking for trying it soon!

      Reply
    71. Aparna Vijay

      April 13, 2010 at 8:50 am

      Wow!! Yummy sweet..love it..wl def try it out..
      Aparna Vijay
      http://vegetarian-dishes.blogspot.com

      Reply
    72. Aps

      April 13, 2010 at 10:17 am

      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

      Reply
    73. Deepa

      April 13, 2010 at 10:50 am

      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

      Reply
    74. DEESHA

      April 13, 2010 at 6:12 pm

      I love badusha .. this looks soo good Raks, loved that flaky rexture

      Reply
    75. n33ma

      April 13, 2010 at 9:13 pm

      mouth watering badusha.

      Reply
    76. simply.food

      April 15, 2010 at 9:59 am

      This sweet looks amazing and I am loving it.Simply delicious.Do drop by simplyfood sometime.

      Reply
    77. Anonymous

      April 15, 2010 at 11:19 am

      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!

      Reply
    78. Usha

      April 16, 2010 at 7:52 pm

      Wow these look fabulous and so very tempting !

      Reply
    79. Cynthia

      April 18, 2010 at 6:32 pm

      Thanks for the introduction to this.

      Reply
    80. Nithu Bala

      April 19, 2010 at 10:17 am

      Hi Raji, Many more Happy returns of the Day:-) Ennathu ethu enaiku engha oru special item or sweet ethayum kanom!!!

      Reply
    81. Kanchan

      April 19, 2010 at 11:03 am

      Many Happy Returns of the Day !!!

      Enjoy dear !!!

      So waiting for some yummy birthday delicacies 😉

      Reply
    82. Ms.Chitchat

      April 19, 2010 at 11:19 am

      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 🙂

      Reply
    83. Madhurya

      April 19, 2010 at 2:13 pm

      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/

      Reply
    84. Ann

      April 19, 2010 at 2:38 pm

      Dear happy Birthday.. and not sure how did I miss this mouth watering badhusha recipe.. God! wish I have one now.

      Reply
    85. SpicyTasty

      April 20, 2010 at 3:00 am

      Wow!! you have made it perfect. Nice click and step by step instructions. I am sure gonna try it.

      Reply
    86. Pam

      April 20, 2010 at 1:51 pm

      Heavenly delish!

      xoxo

      Reply
    87. Sumathi

      April 26, 2010 at 9:26 pm

      Looks perfect and delicious..

      Reply
    88. rekhas kitchen

      April 30, 2010 at 4:27 am

      Omg Omg this is not fair how can u tempt me like this awesome Raks simply superb

      Reply
    89. Sukanya

      May 05, 2010 at 7:24 am

      The Badhusha's look heavenly...I love Badhusha's and will surely try this recipe.

      Reply
    90. Mahi

      July 08, 2010 at 5:02 am

      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

      Reply
    91. MAGESH

      September 09, 2010 at 4:59 am

      THANK U FOR ALL RECIPES.

      Reply
    92. Deepa

      September 22, 2010 at 12:56 pm

      mmmmmm. Mouthwatering!!! I too like Badushas for exactly the same reasons as yours.

      have become a fan of ur blog. 😀

      Reply
    93. Somya

      October 05, 2010 at 3:32 am

      Can someone tell me the link to Jasu's blog, to make the design on the badusha ??

      Reply
    94. RAKS KITCHEN

      October 05, 2010 at 3:35 am

      http://jasu.wordpress.com/2006/10/18/badushah/

      Reply
    95. RAKS KITCHEN

      October 05, 2010 at 3:37 am

      Click here for the recipe link in Jasu's blog

      Reply
    96. Pari

      November 03, 2010 at 8:00 am

      Great work with video dear.
      FOODELICIOUS

      Reply
    97. Shanthi

      November 03, 2010 at 8:00 am

      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

      Reply
    98. RAKS KITCHEN

      November 03, 2010 at 8:01 am

      Thank you very much for the encouragement shanthi 🙂
      Thanks pari!!

      Reply
    99. Shifa Firoz

      November 03, 2010 at 1:28 pm

      yummmeeeeeeeeeeeee sooo tempting...

      Reply
    100. Pavithra Srihari

      November 03, 2010 at 1:28 pm

      chance eh illa da ... it shows how dedicated blogger u r ... awesome job .. keep up the good work

      Reply
    101. Priyadharisini

      November 05, 2010 at 11:07 am

      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

      Reply
    102. RAKS KITCHEN

      November 05, 2010 at 11:11 am

      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..

      Reply
    103. Priyadharisini

      November 13, 2010 at 8:09 am

      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.

      Reply
    104. Shanavi

      November 22, 2010 at 8:56 am

      Am speechless,..really it's far better than what u get in shopw..amazing

      http://jellybelly-shanavi.blogspot.com

      Reply
    105. kanthi

      December 14, 2010 at 1:23 pm

      Looks yumm yumm

      Reply
    106. lecker and yummy recipes

      February 10, 2011 at 12:43 pm

      first time here.....wow what an amazing recipe with detailed explanation. thank u so much for sharing this...looking forward to make this soon...

      Reply
    107. Archana

      February 15, 2011 at 3:15 pm

      first time here. Amazing balushahi

      Reply
    108. dhanu

      February 23, 2011 at 3:34 pm

      Me too first timer. Very Nice clicks and wonderful narration. Will try sometime for my family

      Reply
    109. sweethome

      March 05, 2011 at 5:49 am

      Perfect Badushas with clear instructions. Will definetly try this

      Reply
    110. Krupa

      March 17, 2011 at 10:35 am

      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 😉

      Reply
    111. Raji

      March 18, 2011 at 12:17 am

      Hi, It came out wonderful. I did it in the same way and the taste was awesome.

      Reply
    112. RadhaKutty

      April 01, 2011 at 3:28 am

      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 ]

      Reply
    113. RAKS KITCHEN

      April 08, 2011 at 6:51 am

      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!!

      Reply
    114. RAKS KITCHEN

      April 08, 2011 at 6:53 am

      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.

      Reply
    115. Aarthi

      May 11, 2011 at 12:23 am

      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.

      Reply
    116. Kay

      May 26, 2011 at 11:01 am

      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

      Reply
    117. vijiraja

      July 03, 2011 at 9:38 am

      delicious..............

      Reply
    118. Soms

      August 02, 2011 at 12:37 am

      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?

      Reply
    119. Soms

      August 02, 2011 at 12:37 am

      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?

      Reply
    120. Pratibha Shrihari

      August 02, 2011 at 12:37 am

      Thanks a ton for this recipe..i tried it for my hubby's birthday,it was simply awesome.

      Reply
    121. RAKS KITCHEN

      August 02, 2011 at 3:51 am

      Thanks pratibha and Soms-thanks for those lovely words that makes my day brighter! My name is Raji (Rajeswari)..

      Reply
    122. Preethi

      August 05, 2011 at 4:25 am

      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??

      Reply
    123. RAKS KITCHEN

      August 05, 2011 at 4:30 am

      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...

      Reply
    124. Varshini Sudharsan

      August 11, 2011 at 1:22 pm

      Raji...You are the bestest...badhushas came out so well...thanks for the recipe...

      Reply
    125. Lavi

      October 07, 2011 at 3:36 pm

      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.

      Reply
    126. Sravs

      October 18, 2011 at 5:14 am

      Hi dear, I tried these badhushas and they came out so well...I will be posting this in my blog!!

      Reply
    127. Sukanya

      October 20, 2011 at 10:40 am

      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/

      Reply
    128. RAKS KITCHEN

      October 20, 2011 at 10:42 am

      Thank you so much for trying varshini, sravs, lavi and sukanya 🙂 Sukanya, sure you can link 🙂 thank you!

      Reply
    129. Shalu

      October 22, 2011 at 1:05 am

      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

      Reply
    130. RAKS KITCHEN

      October 22, 2011 at 1:09 am

      Shalu baking soda and cooking soda are same. It's not baking powder. Let me know how it turned out to be.

      Reply
    131. Rajalakshmi

      October 25, 2011 at 8:33 am

      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

      Reply
    132. RAKS KITCHEN

      October 25, 2011 at 8:35 am

      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.

      Reply
    133. Anita

      October 25, 2011 at 3:03 pm

      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..!

      Reply
    134. Geetha

      October 27, 2011 at 3:29 pm

      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?

      Reply
    135. cauvery

      October 31, 2011 at 11:48 am

      Hi ! I made it and tasted awesome ! Its a hit and whoever tasted are full of praise. I owe it to you. Thanks,Dear .

      Reply
    136. cauvery

      October 31, 2011 at 5:22 pm

      This comment has been removed by the author.

      Reply
    137. Meera upadhya

      November 07, 2011 at 8:20 am

      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 !

      Reply
    138. RAKS KITCHEN

      November 07, 2011 at 8:22 am

      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!

      Reply
    139. priya

      November 19, 2011 at 5:23 am

      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.

      Reply
    140. priya

      November 19, 2011 at 5:23 am

      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

      Reply
    141. RAKS KITCHEN

      November 19, 2011 at 5:26 am

      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.

      Reply
    142. Sandhiya

      November 23, 2011 at 11:49 pm

      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/

      Reply
    143. Nan

      February 29, 2012 at 4:48 am

      I tried this recipe and it came out beautifully...love it...they tasted simply divine...thanks...
      Regards,
      Nan
      http://tangyspicy.blogspot.com/

      Reply
    144. Purple Leaf

      March 21, 2012 at 5:54 am

      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!!

      Reply
    145. uma

      March 24, 2012 at 6:41 pm

      hi
      I have tried many of your recipes and the result was also too good especially badusha.
      thanx a lot.

      uma

      Reply
    146. Shalini Mahesh

      June 05, 2012 at 12:37 am

      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.

      Reply
    147. RAKS KITCHEN

      June 05, 2012 at 12:40 am

      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

      Reply
    148. Shivangi Kunte

      August 06, 2012 at 6:15 am

      hi

      Jalebi recipe seems to be deleted..i am not able to find it....

      Reply
    149. RAKS KITCHEN

      August 06, 2012 at 6:16 am

      http://www.rakskitchen.net/2011/10/jalebi-diwali-sweet-recipes.html

      Reply
    150. veena

      August 11, 2012 at 7:21 am

      yummy.......... my favorite sweet

      Reply
    151. Rumana Ambrin

      August 19, 2012 at 1:00 am

      Very nice recipe.. i have made it today waiting for the result from my hubby... I hope it is tasty:)

      Reply
    152. rekha shankar

      September 24, 2012 at 5:34 am

      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!!

      Reply
    153. Latha Jayanth

      October 18, 2012 at 4:36 am

      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

      Reply
    154. mayur karkera

      October 28, 2012 at 1:31 pm

      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!!!

      Reply
    155. mr.gopinath

      November 01, 2012 at 10:54 pm

      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 🙂

      Reply
    156. Ashwini Aravind

      November 05, 2012 at 12:32 am

      looks great..will surely try 🙂

      Reply
    157. Ashwini Aravind

      November 05, 2012 at 12:32 am

      looks great..will try:)

      Reply
    158. Sowmya Mahesh

      November 07, 2012 at 6:17 am

      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.

      Reply
    159. RAKS KITCHEN

      November 07, 2012 at 6:19 am

      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.

      Reply
    160. FoodieMomCooks

      November 08, 2012 at 9:41 am

      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:)

      Reply
    161. shan's health cusine

      November 09, 2012 at 9:14 am

      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 ?

      Reply
    162. RAKS KITCHEN

      November 09, 2012 at 9:29 am

      Yes you can use ghee, it will work!

      Reply
    163. Sharmila

      November 10, 2012 at 2:57 am

      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!

      Reply
    164. Priya Hari

      November 10, 2012 at 2:57 am

      Raks, basic question - 1 cup = how many grams/ oz??

      Reply
    165. RAKS KITCHEN

      November 10, 2012 at 3:00 am

      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!

      Reply
    166. Archana

      November 13, 2012 at 1:07 am

      I followed ur recipe and the badushahs came out perfect (if i may say so)..Already ate 4 while making 🙂 Thanks so much Raks

      Reply
    167. Usha Shivshankar

      November 13, 2012 at 9:44 am

      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.

      Reply
    168. Usha Shivshankar

      November 13, 2012 at 9:44 am

      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.

      Reply
    169. Usha Shivshankar

      November 13, 2012 at 9:44 am

      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.

      Reply
    170. suja m

      November 15, 2012 at 1:43 am

      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.

      Reply
    171. rt

      November 16, 2012 at 2:33 am

      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.

      Reply
    172. RAKS KITCHEN

      November 16, 2012 at 5:35 am

      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?

      Reply
    173. Nandhitha N

      November 16, 2012 at 1:15 pm

      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.

      Reply
    174. rt

      November 17, 2012 at 7:47 am

      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!

      Reply
    175. Shailesh

      November 26, 2012 at 3:07 am

      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!

      Reply
    176. RAKS KITCHEN

      November 26, 2012 at 3:13 am

      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.

      Reply
    177. saranya

      November 26, 2012 at 12:15 pm

      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... 🙁

      Reply
    178. saranya

      November 27, 2012 at 4:54 am

      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... 🙂

      Reply
    179. Monica

      December 28, 2012 at 9:29 am

      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

      Reply
    180. Monica

      December 28, 2012 at 9:29 am

      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

      Reply
    181. Sangee

      January 13, 2013 at 3:03 am

      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.

      Reply
    182. RAKS KITCHEN

      January 13, 2013 at 3:08 am

      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.

      Reply
    183. Mayil

      January 28, 2013 at 3:25 am

      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.

      Reply
    184. Mayil

      January 28, 2013 at 3:11 pm

      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.

      Reply
    185. RAKS KITCHEN

      January 28, 2013 at 3:12 pm

      I think both are same? So same measurement only.

      Reply
    186. Mayil

      January 29, 2013 at 1:46 pm

      Thank you so much for the reply

      Reply
    187. Chithu

      March 21, 2013 at 9:03 am

      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

      Reply
    188. RAKS KITCHEN

      March 21, 2013 at 9:05 am

      The sugar syrup u prepare is thin I think. Try thicker syrup and see

      Reply
    189. Suchitra Menon

      March 22, 2013 at 1:22 pm

      Looks divine...will try to make them this vacation time 🙂 Thank you so much.

      Reply
    190. Singapore Chettinad Recipes

      April 07, 2013 at 2:50 pm

      This comment has been removed by the author.

      Reply
    191. Unknown

      April 25, 2013 at 8:33 am

      Hi.. Rak's

      I tried your Badhusha Recipe...
      It came with good texture and taste.....
      Thanx for your recipe

      Reply
    192. Unknown

      April 25, 2013 at 8:33 am

      i was tried.. it came very nice with texture...Thanks for your recipe

      Reply
    193. Unknown

      June 01, 2013 at 1:35 am

      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?

      Reply
    194. Abhy

      July 16, 2013 at 12:24 am

      Followed your recipe, each and every step of it, but no layers inside.... just soggy sweet????

      Reply
    195. ranjani

      July 17, 2013 at 12:56 am

      Looks Delicious. BTW, can I use baking soda instead of cooking soda?

      Reply
    196. Raks anand

      July 17, 2013 at 1:02 am

      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.

      Reply
    197. Raks anand

      July 17, 2013 at 1:03 am

      Too much of butter/ oil makesit soggy.

      Reply
    198. Shraddha Rajput

      September 22, 2013 at 3:06 am

      hi raks

      I made it.. it was yummm..
      could u please tell me... can i use jaggery for cyrup instead of sugar.

      Reply
    199. Raks anand

      September 22, 2013 at 3:07 am

      U can use, but not sure how it would be tasting.

      Reply
    200. Uma

      October 20, 2013 at 1:31 pm

      do we have to use both cooking soda and sodium bicarbonate(baking powder) or only one of the two?

      Reply
    201. Uma

      October 20, 2013 at 1:31 pm

      is it either sodium bicarbonate or cooking soda to be used or do we have to use both?

      Reply
    202. Polpetta

      October 23, 2013 at 5:57 am

      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!

      Reply
    203. hemalatha dhanusu

      October 23, 2013 at 5:58 am

      awesome Badhusha....Thanks for the video.

      Reply
    204. Raks anand

      October 23, 2013 at 6:00 am

      Maida means all purpose flour or plain flour. You can use that. Instead of curd, you can use plain yogurt.

      Reply
    205. Rohini

      October 24, 2013 at 1:47 pm

      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....

      Reply
    206. Rohini

      October 24, 2013 at 1:48 pm

      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....

      Reply
    207. Raks anand

      October 24, 2013 at 1:50 pm

      Both are same...

      Reply
    208. Raks anand

      October 24, 2013 at 1:54 pm

      Did you reduced or omitted curd or cooking soda.? If it's not flaky enough, even sugar syrup won't be going inside.

      Reply
    209. GeethuSathiyaN

      October 30, 2013 at 8:56 am

      Raks,need help...how long the badhusha shld be soaked in sugar syrup?if i omit kneading,hw long the dough shld be soaked?

      Reply
    210. Raks anand

      October 30, 2013 at 9:01 am

      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.

      Reply
    211. Shubha R

      October 31, 2013 at 2:57 am

      Love your recipes. They always come out great. Love the pics too.

      Reply
    212. Shubha R

      October 31, 2013 at 2:58 am

      Love your recipes. They always come out great. Love the pictures too.

      Shubha

      Reply
    213. hema chezhian

      October 31, 2013 at 2:58 am

      Thank U Mam....I tried and came wel....

      Reply
    214. Priyadharishini Mathurbootham

      October 31, 2013 at 8:04 am

      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

      Reply
    215. Priya Ravi

      November 01, 2013 at 2:18 am

      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

      Reply
    216. Raks anand

      November 01, 2013 at 2:24 am

      Either you should have skipped(or less) cooking soda, curd or you might not have kneaded well.

      Reply
    217. Sita Lavanya

      November 03, 2013 at 12:57 pm

      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:)

      Reply
    218. Malathi

      November 03, 2013 at 4:48 pm

      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.

      Reply
    219. Malathi

      November 04, 2013 at 10:50 am

      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.

      Reply
    220. ROSA

      November 19, 2013 at 3:39 am

      it is baking soda

      Reply
    221. Poornima Raju

      December 24, 2013 at 11:58 am

      Hi Raks, can we use self raising flour instead of Maida?

      Reply
    222. Shripradha Sathish

      February 22, 2014 at 7:31 am

      Enjoyed the super dooper Yummy crispy badhusha dear. . Thanks for your lovely gesture

      Reply
    223. Raks anand

      February 22, 2014 at 8:17 am

      Thank you for the feedback Shri, so sweet of you 🙂 Anytime:) Hope I dint disappoint you.

      Reply
    224. Haripriya Raghupathy

      October 14, 2014 at 2:42 pm

      Kalakktinga 🙂 Pics paathadukke sweet saapta thripthi 🙂

      Reply
    225. Savithri

      October 26, 2016 at 3:07 pm

      You are amazing Raks! Like the artistic touch twist you give to your recipes! Thanks so much!

      Reply
    226. Sunita Sriram

      October 27, 2016 at 1:27 pm

      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.

      Reply
    227. Shaga Sabitha

      November 02, 2016 at 7:23 am

      your badusha recipe is a flop. it spoiled my occasion..

      Reply
    228. Sindhuri Rao

      March 17, 2017 at 7:45 pm

      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

      Reply
    229. Raks anand

      March 17, 2017 at 8:05 pm

      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.

      Reply
    230. Sarada Subramaniam

      October 19, 2017 at 10:12 am

      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??

      Reply
    231. Raks anand

      October 19, 2017 at 10:21 am

      I think water was more. If you add little more flour and knead to blend, you can trouble shoot.

      Reply
    232. Anjugam Ganesan

      May 18, 2018 at 11:08 pm

      Wow I did the same recipe and it came very well.iam a great fan you Rak’s

      Reply
    233. Nirmal

      November 08, 2018 at 11:01 pm

      Raks y we use lemon in sugar syrup

      Reply
    234. Anitha

      October 28, 2019 at 9:07 am

      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?

      Reply
      • Raks Anand

        October 28, 2019 at 1:32 pm

        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.

        Reply
    235. Mary

      July 08, 2021 at 2:19 am

      The center is not getting cooked. What could be the issue. I fried them in low heat.

      Reply
      • Raks Anand

        July 08, 2021 at 8:06 am

        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.

        Reply

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