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badusha recipe
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4.45 from 9 votes

Badusha recipe

Learn how to make flaky, soft badusha with full video and step by step pictures. Badusha is a South Indian diwali sweet recipe.
Prep Time30 mins
Cook Time20 mins
Course: Sweets
Cuisine: Indian
Servings: 12


  • 1 & ½ cup Maida/ all purpose flour
  • ¼ cup Butter
  • 2 tablespoon Oil
  • ½ teaspoon Sugar
  • 1 & ½ teaspoon Curd
  • 2 pinches Cooking soda/sodium bi carbonate
  • 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


  • First melt butter and add oil, sugar, curd and sodium-bi-carb. to it and use a whisk to mix well, to make it almost frothy. Add the flour to it.
  • Mix well to make it crumbly. Add water little by little to make smooth dough without cracks.
  • Knead for 10 mins and divide into 12 equal sized balls.
  • 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.
  • 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.
  • Heat oil in a kadai just enough, check it by adding a pinch of batter,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.
  • 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.



  • 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.