Badusha or Balushahi is a delicious traditional sweet made with maida, sweet & sugar syrup. Badusha is made at home commonly during Diwali & special occasions. Balushahi Recipe with glazy outer & flaky inner is presented in this recipe with step by step pictures.
This is the Badusha Recipe I had been trying for years and it works every time. Soft, juicy and flaky badusha can be made easily at home using this recipe. Now lets get started to learn how to make balushahi recipe.
About Badusha Recipe
Badusha or balushahi can be made for any special occasions or festivals like Diwali. Badusha is made using maida, butter deep fried in oil then finally dipped in sugar syrup.
It is similar to glazed donuts in look though the taste and texture is completely different. Donuts have a soft bread like texture while badusha has a soft and flaky texture.
Ingredients
- Maida – Use flour that is sieved and smooth. You can sieve it if you feel its a bit coarse.
- Sugar – Use white crystallized sugar free from dirt.
- Oil – You can use refined oil or any cooking oil that has neutral flavor.
- Butter / Curd – Use fresh curd and butter so that the flavor of badusha is good.
- Leavening agent – Cooking soda is used and there is no variation or substitution for it.
Memories
I can say I have no limitations when it comes to sweets. From my childhood days badusha is my fav sweet so since the day I started cooking, making badusha was a dream to me. I got the recipe from ammas old binding book and first time tried it for last diwali but could post it. And after that have been making it since a year and should say it has got me the most appreciations.
I have been making badushas since a year , I should say this recipe has not let down anytime. I have served the guests, took it to office only to get more and more appreciations. Can you see the layers inside, soft juicy and yumm. I am sure you cannot stop with one. What are you still waiting for , try it for yourself !
If you have any more questions about this badusha recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Badusha | Balushahi
Ingredients
For the sugar syrup
- 1/2 cup sugar
- 3/4 cup water
- a generous pinch cardamom powder
- 3-5 strands saffron
Instructions
- Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well.
- Now add maida and mix. Mix well , it will look like bread crumbs.
- Then add water little by little to form a soft dough. Knead it again for 10 mins.
- Divide lemon sized balls and keep aside. Allow it to rest for 10 mins.
- Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls. When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break.
- Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha.
- To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in a kadai – check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil….When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas.
- Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2mins then transfer it to a tray with butter paper/silver foil. Once the sugar syrup turns non-sticky you can take and store them. It tastes too good when left for 2-3 hours, Only then the sugar syrup gets sets well inside. Enjoy Badusha!
Video
Notes
- The orginal recipe says to remove the kadai from fire then keeping it back. But instead I follow the switching off and on method for convenience.
- Do not fry the badusha in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead for 10 mins to get a very soft dough and also fry in medium low flame.
- Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself.
- Badushas with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.
- Do not add more saffron than the mentioned amount as it will totally change the flavour and spoil the taste.
How to make Badusha
1.Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix. 
2.Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for 10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins. 
3.Start shaping the badusha. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls. When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break. 
4.Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha. To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in a kadai – check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil….When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas. 
5.Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2 mins then transfer it to a tray with butter paper/silver foil. Once the sugar syrup turns non-sticky you can take and store them. It tastes too good when left for 2-3 hours, Only then the sugar syrup gets sets well inside. I learnt making these swirls from raks kitchen. 
Soft badusha or balushahi ready.
Expert Tips
- The orginal recipe says to remove the kadai from fire then keeping it back. But instead I follow the switching off and on method for convenience.
- Do not fry the badusha in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead for 10mins to get a very soft dough and also fry in medium low flame.
- Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself.
- Badushas with the decorative rims are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.
- Do not add more saffron than the mentioned amount as it will totally change the flavour and spoil the taste.
FAQs
1.Why is my badusha hard?
If prepared the dough is stiff then that is one of the reason for badusha to turn hard. So make sure to knead the dough soft and flexible.
2.How to get perfect badusha?
The main key to get perfect badusha is to cook it the way I have mentioned. Switch off and on to get perfect flaky layered badusha.
3.My sugar syrup became thick / hard. How to fix it?
You can add little hot water, boil it for few minutes to bring back to the consistency. However if the sugar is too hard or becomes more like caramel, you have to discard and start from the beginning.
4.Can maida be replaced?
Guess wheat flour can be replaced but not really sure of the outcomes as I havent tried it that way. I will surely update here when I try.
5.Why I did not get flaky layered badusha?
It may be because you did not cook it the way mentioned in the steps. If you cook in low / medium flame completely then badusha may not turn flaky. Make sure to cook with flame on and off as mentioned in the procedure.
Gayathri Kumar
Badushas are perfect. Thanks for the easy to follow illustrations and the video..
Kalyani's Platter
wow looks so tempting and delicious sharmilee ………. nice step by step pictures and video … i am regular follower to ur blog …….. love ur wonderful pictures, they make me so tempting ……..
Tina
My all time fav sweet..Looks perfect.
RAKS KITCHEN
Looks soo flaky and soft, all time favorite, nice recipe 🙂
Raji
Wowie Sharmi..these beauties are a treat. They look perfectly made…the colour is also gorgeous. Lovely pictures.
Kadhyaa
they look so fab this is my personal fav too great pics:)
Aarthi
That is totally perfect one..
PriyaVaasu
Tempting, tempting and tempting!!! they look so soft n yummy!!!!!
Jyotishmati
Sharmi…. I'm drooling… delectable sweet and so beautifully captured, congrats for the video.
Nimi.
Premalatha Aravindhan
wow perfect badusha sharmi,my fav sweet…really cann't stop by eating one…Recipe is too gud,Sure will try this for diwali and let u know:)Clicks are amazing…
Valarmathi Sanjeev
Badusha looks perfect….i love this…looks absolutely yummy.
Chitra
Nice recipe. will try sometime,It looks perfect 🙂
Gayathri NG
Wow lovely shapes and beautifully presented…Really cute badusha its my fav too from school days…
Rashida shaikh
looks yummy…im gonna try Badusha.
love ur photogrphy skill.
jeyashrisuresh
i still don't have the guts to try this one.Will try to master before next festival.very well explained and neat clicks
manjooo
perfect!!!!
priya ravi
wow sharmi.. u r really amazing.. u have done this recipe with such ease.. im really going to try this for diwali.. beautiful clicks 🙂
Lavi
un badusha munnadi ennodathu pitchai vanganum. planning to make tomm, will see your superb video atleast 10 times before trying! Good Job!!!!
Prathibha
I m not a fan of badusha…..but those spiral rounds look delicious
Rekha shoban
perfect n delicious badusha!!once i tried this but it was great flap…nice click sharmiee!
An Open Book
its somethin i love but the deep frying bit is putting me off 🙁
great video btw 🙂
Priya
Well done, u rock Sharmi, love badushas very much but somehow am keep myself away from them..
Sush
beautiful!! I'm speechless. Will try them soon.
uma shankar
perfect!
Rumana Rawat
Awesome dear … what a lovely recipe:)
Prathima Rao
Finally its here..!!! Perfect & superlative gorgeous badushas!!! Bookmarked 🙂
Prathima Rao
Prats Corner
Ms.Chitchat
Superb badusha,well explained too. Thanks a lot, finally badusha for Diwali at my home too. Clicks are awesome.
Anu
very nice sharmille. looks perfect swirls
Laavanya
I'm not a fan of badushas but these look delicious…
Sobha Shyam
they have come out so perfect dear, tempting and yummy ones..
Taste Junction
I can't remember when last I had one..but this is tempting me to try at home!!
Swathi
Badhusha looks delicious.
Cham
Badusha is perfect, great work!
divya
love it dear! and looks awesome too!
Torviewtoronto
this looks wonderful
lovely post and helpful video
priya ravi
sharmi i just tried this one.. it came out wonderfully.. waiting for daughter's reaction 🙂
Sharmilee! :)
@Priya : Wow, that was so fast…thanks for trying and letting me know too…Now am also eagerly waiting for her reaction 🙂
sangee vijay
Perfect sharmi…badusha looks so flaky n tempting…will try this for sure…
Sorry for the previous blank comments…some prblm with my mobile n not able to comment…now it's fine 🙂
Shobha Kamath
Lovely presentation ! Badusha looks perfect too!
Vanamala Hebbar
amazing…
Nalini's Kitchen
Perfect badhusa and well explained with the pictures and video.Thanks for sharing.
sangee vijay
Hi sharmi
I tried this n came out really good…my kutties loved it. Thank you so much for the recipe n the step wise pic…it helped a lot…sure will share it my space soon 🙂
Suma Gandlur
They have come absolutely perfect. 🙂
Rinku Naveen
A wide range of my fav sweets Sharmi..when can I come home?
Nithya
Beautiful looking badusha and I'm loving the video 🙂 Super dooper kalakals 🙂
Im sure this post is going to be a super hit in your blog 🙂
மகி
பாதுஷா சூப்பரா இருக்கு ஷர்மி! வீடியோவும் நல்லா வந்திருக்கு. பாவம் உங்க ஆத்துக்காரர்! 😉
Hope is okay after seeing the comments here! He has done a great job!:) 🙂
Sharmilee! :)
@Sangee Vijay : Thanks for trying and letting me know…glad that you liked it 🙂
Preethi Sriram
Hi dear… Wow… you have great patience to cook this badusha, but its really mouthwatering. Really the video is more helpful. Thanks 🙂
Priya
Sharmi, I tried and was good, one thing is after my first batch dipped in sugar syrup, before 2nd batch my sugar syrup become very think and crystalized though i added lemon. Then i again added some water with lemon and boiled it.
Sharmilee! :)
@Priya: Oh is it?! I added lemon juice to avoid crystallisation. But if you still have that pblm then add little water and boil it for 2-3 mins to get that consistency back.Hope this helps!
Swapna
Perfect Badusha and lovely video too!
Nimisha R. Rangarajan
Wow!! badusha's are perfect!! I never thought I'd b making badushas. But ur recipe inspired me!! Will definitely try it!! Luv all ur recipes and presentations!!!
Anonymous
hi, very nice recipe, min till frying it comes good, but once i put in sugar syrip, no matter if i leave for 5 min or min it will not soak up enough sugar syrup, inside it will bee batter seen white color, how to make it i don't know.
some says for badusha dough should not be kneaded but to make oft dough, is it true.
waiting for reply about sugar syrup tip
jyothi
Sharmilee! :)
@Jyothi : If its cooked as per the instructions it will not be uncooked, and it will be juicy inside after soaking in the sugar syrup.I doubt on your frying part….
About kneading – it depends on thr recipe we choose but this recipe calls for kneading….Hope this helps!
Anonymous
hi, thanks for your immediate reply , i tried same recipe for pongal, i followed step by step your insttructions and tips for deep frying, first batch bit cracked may be the soda was too much, so i added some more flour and tried.
Shape, taste, sweet evrything was ok, but it was not like your badusha. Seeing your badusha i can tell it is light and flaky, but mine was bit dense and heavy. but taste was good, not bad. if you know the reason please reply as i just wanted to get badusha just like yours as perfect as yours.
jyothi
Direct Dil Se
Hey Sharmilee,I followed ur recipe and they turned out to be really amazing.I cant believe I made such wonderful Badushas..Thank YOU!
Malar
hi Sharmi,
I tried your recipe. It came out very well. Got appreciation from my husband, mother in law and friends.
Thank you
M.Malarvizzhi.
Anonymous
Hi Sharmi,
I love all ur recipes with step by step instructions especially ur badhusha, I would like to try the same. can you plz tell the ingredients in gms, like butter 50gms…
Thks, Rita
sonal
making sweets was like a challenge for me but looking through these really easy ways and instructions of urs may make me expert i think……thanks Sharmee………loved ur recepies……
Dr. Priya
Hi Sharmilee, have been following your blog for quite a while now, though silently. Have tried a couple of recipes and they have turned out pretty good. Today for Ugadi festival, I made this Badusha and it turned out awesome!! Thank you for the recipe and keep up the good work 🙂
sethu
awsm recipe., i did & it came wel., thanks a lot for recipe n tips too
Kalpana
I have always loved badusha, but never made one. I tried the recipe today came out perfect. Awesome recipe.
Neela
Can baking powder be added in place of cooking soda and if yes how much shd be added??
Awaiting yr reply soonest.
Tnx
Neela
Ram Prasanth Jahadhishan
Sharmili, Really it has come out well… Got appreciation from friends as well. I would like to share few mistakes i have done.
1. Sugar Syrup consistency – Switch off stove when u r about to get the single string consistency. otherwise if you let it to boil even for minute will change syrup very thick.
2. We can reduce the quantity of lemon juice to 1/2 tbsp as the sugar syrup got the sour taste of lemon though i had put only 3/4 tbsp as per instructions.
3. Do not put Badusha's too bigger in size as the Badhusha will become crispy outer and the raw dough will remain uncooked at the center.
Sharmili these are the mistakes i have done, even then it has come very well and i guess practice brings perfection..
Thanks a lot.
Sharmilee! :)
@Neela : No neela only baking soda should be used
Sharmilee! :)
@RamPrasanth : That is really nice to hear, am sure the tips will be useful.
uma
Followed the recipe to a T and it disintegrated in the oil – any idea why?
Sharmilee! :)
@Uma : If butter and soda is slightly more then it will start breaking up while frying in oil…
Rumana Ambrin
I'm going to try this recipe of your tomorrow and tell u how it come out:)
mamtha
i didnt hav cooking soda..so added baking powder…the fried badushas looked fine…but somethin went wrong with th sugar syrup…the syrup was just not drying…. and was sticky…pl help
Sharmilee! :)
@Mamtha : I am really not sure of the result when baking powder is used….
Priya Priya
priya loganathan here, im going 2 try this tommorrow…yummy badusha my mom fav sweet..
Supria
Hi Sharmi,
Ur site is too good. I tried badushas y'day and it came out too good. Thanks for ur step by step instructions.
supria
Riyasha
Hi ,
Ur recipe seems to be more perfect and easy than the rest i checked. Gona try it myself.Thank you for such an awesome recipe.
Riyasha
Nisha Mohan
hi,
ur blog helped me in learning cooking i m frm cbe got married and came to kuwait now i get more appreciation from my hubby and his frnds…so happy and thank u so much for ur wonderful dishes…within 6 months of married life i started frm 0% cooking now reached to 80% thank u so much….
InduNandu
Mouth watering dish. Thank you so much for posting all your dishes. I am going to try this for Diwali. Wish me luck…
InduNandu
What kind of butter should I use? Salted or unsalted butter
Sharmilee! :)
@InduNandu : Use unsalted butter
anidayal
hi sharmi it look great…im going to try it and i had a doubt..is it ok i can use vanaspati instead of butter???
thanks
Anitha
The Phoenix
Hello..I loved the recipe..and I loved how the recipe was step-by-step. I followed your instructions and the badusha was AWESOME!! I am definitely gonna do this more…thank you.
Meenakshi
Chithu
Hello i tried it, but mine was fluppy and sugar syrup did not go in ti badhusha completely. Also do i need to strain water from curd
Janani
wow it looks lovely bookmarked it.Thanks for sharing.
vicky
thnk u… i told ur recipe step to my mother… my mom praised me… so i enjoyed a lot.. thnk u again…
Dorinda
I made this yesterday. I have replaced cooking soda with backing soda, i didn't get any layers. Any tips will help.
Sharmilee! :)
Not sure what went wrong…the layers will surely form if cooked in the above said method, heating switching off and then cooking in preheated oil.
Sangee
Hai sharmi i tried your badushas yesterday but its slightly hard inside and sugar syrup is not absorbed in the middle of the badusha may i know why?
Sharmilee! :)
If the badushas are not cooked under correct heat then it may turn hard and the dough consistency and kneading also matters….
Sangee
I forgot to say one thing i didnt add cooking soda as its not available here whether this can be a reason.
Sharmilee! :)
Oh no soda is a must for this recipe which gives a soft texture…next time please try with soda.
q
Hi Shrmilee,
Wow!!! My all time fav. sweet. Love ur clicks. Beautiful presentation.
Chithu
Hi sharmi, good receipe,i have been trying this for a while. But my frying part is screwed up. Since mine is electric stove. Can upls suugest, if the above said frying detail holds good for all kinds of stove.
Thanks
Sharmilee! :)
Really not sure abt electric stove but induction works I guess
Chithu
Thanks for the reply. Iwill keep trying until, i attain the texture and taste. Keep posting ur good works and clixks.
me....kewha ashi....
wow..nice..thanks a lot for sharing the recipe! I am going to try it now.
me....kewha ashi....
wow..nice..thanks a lot for sharing the recipe! I am going to try it now.
ShravsCookBookBlog
badusha looks sooooo yummy and mouth watering….perfectly explained…..and mine is the 100th comment (century) for ur delightful post :)….
Belinda
Hi Sharmi ur recipes are really simple and great,excellent for foodies like me keep up the good work…
Geethanjali S
Hi sharmi, i have tried badushah today. it came out very well. thanks for posting it with pics making it easy to cook. i have tried some of ur other recipes also.
U have made cooking easy for me. thanks a lot. keep up the good work 🙂
ayesha mohammed
Hi sharmi
I tried this yesterday for a get together at my home.they came out perfect.everyone loved the badushahs.thank u so much for such a nice recipe.
Iam a regular follower of ur blog.love this space
priya ilan
Hi sharmi badusha are looks really nice
priya ilan
Hi sharmi… I have badusha today but it dint comes out well..it was too spongy..when I making dough…before adding water, the dough consistency become smooth even, ihavent add a little bit of water..and also when I drop the badushas into the oil ..I can see some cracks into it..what could be the reason?
SHARMILEE J
You should knead the dough till smooth so that while shaping there are no cracks formed.If the dough is not of correct consistency, then it will crack out.Hope this helps!
priya ilan
As I told u that my dough consistency becomes smooth…my mistake was add cooking soda's ratio is little ,more than the recipes ratio….and also I felt the raw smell of the flour
Velu
My wife has done almost three dishes and all of them came well. Keep it going 🙂
Archana Anand
Hi Sharmi,
Can we use all purpose flour that we use for baking, instead of maida?
SHARMILEE J
I am not sure of the difference between the 2, to me both are same….?!
Vandana Santosh
Hey Sharmi, wonderful recipe. I tried, first of all – I cudnt make the edges right.. also when it was done, after frying and soaking, it became all squishy …
hema latha
thanks for the wonderful recipe
Poornima Athreya
Excellent recipe… first time i ever tried badusha and very lucky to have chanced upon your video. it turned out very well. Thank you for sharing it
Poornima Athreya
Thank you for sharing this wonderful recipe. first time i ever tried badusha and it was a success. the credit goes to you.
saroja
im preparing badusha today lets try!!!! what is elachi means?
SHARMILEE J
Elachi is cardamom….
saroja
today im trying badusha first time
neelabeauty09
I didn't get the flakyness.what couldn't be the problem
SHARMILEE J
If its cooked as mentioned you will get flaky layers inside….not sure what you missed…
Vidhya Ganesh
Thank u sharmi, I tried yr Badhusha as well as seedai.I came out well. U r my cooking teacher as I always keep my tab by my side to look into receipes while cooking.really yr way of explaining things and possible mistakes that may occur help us a lot for a begginer like me
preethi
Tried ur badhusha today.. It became a super hit in our family..thnk u so much sis..
sri dhana
Thanks sharmi…I tried this. And it tastes good. The first few badhushas seemed to be perfect. Last few, the layers was just coming out. Im not sure why?
Tejoram Bhagavathula
Hi sharmi,
If I have to double what ingredients can be doubled and what cannot be be doubled?
Could you please tell me?
Thank you,
Lavanya
SHARMILEE J
If you are doubling the ingredients, just double all the ingredients
Tejoram Bhagavathula
Thank you
jeffy Thomas
1/4 th cup of melted butter?? Or should we take 1/4 th cup butter then melt it?? Plz reply..
SHARMILEE J
Take 1/4 cup butter at room temperature and then melt it….
jeffy Thomas
Thank you..your blog is just amazing..cooking made easy..
jayakkodi
Cooking method s so easy…..surely I m going to try……
Mithra Martin
Hi Sharmi mam. Your recipes are simply awesome. You're doing a great job. I am learning many traditional sweets from your site. I tried Badhusha today, used same ingredients and measures that you have mentioned. It tastes really awesome. However I have one concern how you'll be able to help me out with it. The Badhusha was nice and soft, juicy but like you said it was not in layers inside. It almost liked like Gulab jamun inside. The layers were but proper and also the Badhusha was not flat, when fried in oil they became puffed up and became almost round. What could have gone wrong any idea? However am happy it dint crack. Thank you in advance.
SHARMILEE J
Mithra, if the layers are not formed then I guess problem is in cooking method or the kneading was not enough?! But as you say it didnt crack then I doubt in the cooking method only
ㅤ
I tried it today following ur recipe. For me Badhusha doesn't cooked well inside.sharmi mam can u tell me Wt might be d reason
SHARMILEE J
Do it low flame and fry slowly it will get cooked well for sure
Pushpavalli
Hi Sharmi Do we need to switch off flame and then switch on for every batch ?
SHARMILEE J
Yes
sugi
Hi Sharma
Badushas came out well it tasted good but I didn't get layers inside.. what might b the reason.
SHARMILEE J
Dough kneading and cooking as per the instructions give is the main key to get layers….
razeez
Hi ,
I tried this and the baadushahs just powdered in oil. I used the same measurements.Not sure why