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 ! 🙂
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 ! 🙂
Badusha Recipe – Ingredients
Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian
Recipe Category: Sweet | Recipe Cuisine: South Indian
Maida – 1 and 1/2 cups
Butter(at room temperature) – 1/4 cup
Oil – 1.5 tbsp
Curd – 2 tbsp
Cooking Soda – 1/2 tsp
Sugar – 1 tsp
Water – 1/4 cup(+ or – adjust accordingly)
Oil – as required for deep frying
For the sugar syrup:
Sugar- 1/2 cup
Water – 3/4 cup
Elachi powder – a generous pinch
Saffron – 2 strands
Lemon Juice – 3/4 tsp
Method:
- 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.
I made hubby go nuts while recording the video, I think he shot around 10 videos 😉 hehe and finally this was ok for me 🙂 Guess he would have cursed me enough though didnt show it outside 😉
I hope its clear and understandable. This is easy but sure comes by practise- trust me if I can get it, anyone can get it right too 🙂
I learnt making these swirls from Raks Kitchen – demonstrated in her site
My 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 badushas 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.
Badushas are perfect. Thanks for the easy to follow illustrations and the video..
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 ……..
My all time fav sweet..Looks perfect.
Wow .. so flaky and tempting. Gorgeous badushas.
Vardhini
Event: Halloween Fiesta
Looks soo flaky and soft, all time favorite, nice recipe 🙂
Wowie Sharmi..these beauties are a treat. They look perfectly made…the colour is also gorgeous. Lovely pictures.
they look so fab this is my personal fav too great pics:)
That is totally perfect one..
Tempting, tempting and tempting!!! they look so soft n yummy!!!!!
Woww.. looks so beautiful and tempting.. awesome job dear 🙂
Indian Cuisine
Sharmi…. I'm drooling… delectable sweet and so beautifully captured, congrats for the video.
Nimi.
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…
Badusha looks perfect….i love this…looks absolutely yummy.
Nice recipe. will try sometime,It looks perfect 🙂
Wow lovely shapes and beautifully presented…Really cute badusha its my fav too from school days…
looks yummy…im gonna try Badusha.
love ur photogrphy skill.
i still don't have the guts to try this one.Will try to master before next festival.very well explained and neat clicks
perfect!!!!
wow sharmi.. u r really amazing.. u have done this recipe with such ease.. im really going to try this for diwali.. beautiful clicks 🙂
un badusha munnadi ennodathu pitchai vanganum. planning to make tomm, will see your superb video atleast 10 times before trying! Good Job!!!!
I m not a fan of badusha…..but those spiral rounds look delicious
perfect n delicious badusha!!once i tried this but it was great flap…nice click sharmiee!
its somethin i love but the deep frying bit is putting me off 🙁
great video btw 🙂
Well done, u rock Sharmi, love badushas very much but somehow am keep myself away from them..
beautiful!! I'm speechless. Will try them soon.
perfect!
Awesome dear … what a lovely recipe:)
Finally its here..!!! Perfect & superlative gorgeous badushas!!! Bookmarked 🙂
Prathima Rao
Prats Corner
Superb badusha,well explained too. Thanks a lot, finally badusha for Diwali at my home too. Clicks are awesome.
very nice sharmille. looks perfect swirls
I'm not a fan of badushas but these look delicious…
they have come out so perfect dear, tempting and yummy ones..
I can't remember when last I had one..but this is tempting me to try at home!!
So perfectly done! Professionally clicked too.
Krithi's Kitchen
Event: Serve It – Festival Potluck
Badhusha looks delicious.
Ohhh.Lovely badushas. You made it very perfect way. I just want to grab one from the pic.
Cheers,
Uma
My Kitchen Experiments
Badusha is perfect, great work!
love it dear! and looks awesome too!
this looks wonderful
lovely post and helpful video
sharmi i just tried this one.. it came out wonderfully.. waiting for daughter's reaction 🙂
@Priya : Wow, that was so fast…thanks for trying and letting me know too…Now am also eagerly waiting for her reaction 🙂
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 🙂
Lovely presentation ! Badusha looks perfect too!
amazing…
Perfect badhusa and well explained with the pictures and video.Thanks for sharing.
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 🙂
They have come absolutely perfect. 🙂
A wide range of my fav sweets Sharmi..when can I come home?
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 🙂
பாதுஷா சூப்பரா இருக்கு ஷர்மி! வீடியோவும் நல்லா வந்திருக்கு. பாவம் உங்க ஆத்துக்காரர்! 😉
Hope is okay after seeing the comments here! He has done a great job!:) 🙂
@Sangee Vijay : Thanks for trying and letting me know…glad that you liked it 🙂
Hi dear… Wow… you have great patience to cook this badusha, but its really mouthwatering. Really the video is more helpful. Thanks 🙂
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.
@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!
Perfect Badusha and lovely video too!
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!!!
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
@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!
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
Hey Sharmilee,I followed ur recipe and they turned out to be really amazing.I cant believe I made such wonderful Badushas..Thank YOU!
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.
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
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……
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 🙂
awsm recipe., i did & it came wel., thanks a lot for recipe n tips too
I have always loved badusha, but never made one. I tried the recipe today came out perfect. Awesome recipe.
Can baking powder be added in place of cooking soda and if yes how much shd be added??
Awaiting yr reply soonest.
Tnx
Neela
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.
@Neela : No neela only baking soda should be used
@RamPrasanth : That is really nice to hear, am sure the tips will be useful.
Followed the recipe to a T and it disintegrated in the oil – any idea why?
@Uma : If butter and soda is slightly more then it will start breaking up while frying in oil…
Version 2 is fantastic!!
Reduced butter to 1/4 cup loosely packed instead of fully packed.
Increased maida to 2 cups.
Decreased soda to 1/8 tsp ( had used 1/4 tsp first time).
Followed the frying technique from here http://www.khanapakana.com/cooking-video/00ac48c9-4892-4c17-bc52-409f0efa5624/balu-shahi-and-shakar-paray-shakarpary#
It is similar to your method, only the flame is turned off at the end instead of the beginning.
I am not fond of this sweet ( FIL loves it and am making for him); but this is truly delicious and far far better than a doughnut!!
Thank You!!
I'm going to try this recipe of your tomorrow and tell u how it come out:)
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
@Mamtha : I am really not sure of the result when baking powder is used….
priya loganathan here, im going 2 try this tommorrow…yummy badusha my mom fav sweet..
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
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
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….
Mouth watering dish. Thank you so much for posting all your dishes. I am going to try this for Diwali. Wish me luck…
What kind of butter should I use? Salted or unsalted butter
@InduNandu : Use unsalted butter
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
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
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
wow it looks lovely bookmarked it.Thanks for sharing.
thnk u… i told ur recipe step to my mother… my mom praised me… so i enjoyed a lot.. thnk u again…
I made this yesterday. I have replaced cooking soda with backing soda, i didn't get any layers. Any tips will help.
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.
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?
If the badushas are not cooked under correct heat then it may turn hard and the dough consistency and kneading also matters….
I forgot to say one thing i didnt add cooking soda as its not available here whether this can be a reason.
Oh no soda is a must for this recipe which gives a soft texture…next time please try with soda.
Hi Shrmilee,
Wow!!! My all time fav. sweet. Love ur clicks. Beautiful presentation.
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
Really not sure abt electric stove but induction works I guess
Thanks for the reply. Iwill keep trying until, i attain the texture and taste. Keep posting ur good works and clixks.
wow..nice..thanks a lot for sharing the recipe! I am going to try it now.
wow..nice..thanks a lot for sharing the recipe! I am going to try it now.
badusha looks sooooo yummy and mouth watering….perfectly explained…..and mine is the 100th comment (century) for ur delightful post :)….
Hi Sharmi ur recipes are really simple and great,excellent for foodies like me keep up the good work…
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 🙂
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
Hi sharmi badusha are looks really nice
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?
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!
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
My wife has done almost three dishes and all of them came well. Keep it going 🙂
Hi Sharmi,
Can we use all purpose flour that we use for baking, instead of maida?
I am not sure of the difference between the 2, to me both are same….?!
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 …
thanks for the wonderful recipe
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
Thank you for sharing this wonderful recipe. first time i ever tried badusha and it was a success. the credit goes to you.
im preparing badusha today lets try!!!! what is elachi means?
Elachi is cardamom….
today im trying badusha first time
I didn't get the flakyness.what couldn't be the problem
If its cooked as mentioned you will get flaky layers inside….not sure what you missed…
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
Tried ur badhusha today.. It became a super hit in our family..thnk u so much sis..
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?
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
If you are doubling the ingredients, just double all the ingredients
Thank you
1/4 th cup of melted butter?? Or should we take 1/4 th cup butter then melt it?? Plz reply..
Take 1/4 cup butter at room temperature and then melt it….
Thank you..your blog is just amazing..cooking made easy..
Cooking method s so easy…..surely I m going to try……
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.
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
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
Do it low flame and fry slowly it will get cooked well for sure
Hi Sharmi Do we need to switch off flame and then switch on for every batch ?
Yes
Hi Sharma
Badushas came out well it tasted good but I didn't get layers inside.. what might b the reason.
Dough kneading and cooking as per the instructions give is the main key to get layers….
Hi ,
I tried this and the baadushahs just powdered in oil. I used the same measurements.Not sure why