Go Back
Best Badusha Recipe foor flaky badusha
Print Recipe

Best Badusha Recipe | Balushahi Sweet | How to mak Badusha at home

Best Badusha recipe step by step with perfect measurements to prepare traditional sweet Badusha/Balushahi with flaky texture that has a crispy outer layer & juicy interior.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Festive Sweet / Dessert, Sweet / Festival Recipe
Cuisine: Indian
Keyword: Badusha, Balushahi, Traditional Sweet
Author: Padma Veeranki

Ingredients

  • 1 Cup Maida all purpose flour
  • 1/2 tsp Baking powder
  • Pinch of Cooking Soda
  • Pinch of Salt
  • 1 tbsp Curd
  • 1/4 Cup Butter/Ghee melted
  • 1 tbsp Hot Oil
  • Required Water

For Sugar Syrup:

  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1 tsp Lemon juice
  • 1 tsp Cardamom Powder

For Deep Frying:

  • Required Oil to Deep Fry

Instructions

Preparing Dough:

  • Sieve together flour, salt, cooking soda and baking powder in a wide bowl.
  • Add the curd, melted butter (ghee) and oil.
  • Using your fingers mix until you have a grainy mix.
  • Slowly add little water and make a soft and pliable dough.
  • Leave aside covered for 20 minutes.

Making Sugar Syrup:

  • Prepare the syrup of 1 string consistency and keep it warm.
  • Add lemon juice and cardamom powder.

Shaping Badusha:

  • Knead gently (see pictorial steps above).
  • Divide the dough into small balls, roll in between palms, flatten the balls and make a depression in the centre using your thumb.

Deep-frying & Soaking Badusha:

  • Heat oil in a deep pan over medium heat till hot.
  • Once oil is hot enough, turn off the heat and slowly slide in 4 to 5 badushas.
  • When the badushas rise up in the oil, turn on the heat again & fry.
  • Cook on both sides, fry until golden brown. & remove from oil.
  • Add them to the sugar syrup, soak for 5 minutes and remove to a plate.
  • Store badushas in an air tight container. They stay fresh for at least 3 to 4 days at room temperature or refrigerate for longer shelf life.

Recipe Video

Notes

  • At any point of time, do not knead the dough too hard. Just bring together and combine to form a dough without applying pressure.
  • Turning off the heat while adding badushas into oil is the key to achieve that flaky texture.
  • Sugar syrup must be of one string consistency.
  • The sugar syrup on badusha will crystallize and become thick as badusha cools down. The trick to avoid this is to add the lemon juice to the syrup.
  • Cook the badushas slowly over low heat to light brown colour. If you try to cook them on high heat, they will remain uncooked from  inside.
  • Do not overcook them to a darker golden shade.
  • Never apply force while rolling the dough balls to get a smooth outer surface. I tried to make a few of the smooth version, but I must say that they did not absorb the sugar syrup completely. Deep inside, they were still dry.