Badusha | Balushahi 

Badusha -a traditional Indian sweet 

Badusha, also known as Balushahi in North India, is a beloved traditional Indian sweet that’s perfect for festive occasions like Diwali. Made with simple ingredients like maida (all-purpose flour), ghee, and a rich sugar syrup glaze, this sweet is deep-fried to golden perfection, delivering a flaky, soft, and melt-in-your-mouth experience.

Though it seems straightforward, getting the perfect texture and flavor requires attention to detail. The secret lies in preparing the dough with the right consistency and ensuring the sugar syrup has just the right thickness to coat the Badusha without making it too sticky.

Whether you’re making it for your family, guests, or as an offering during festivals, this traditional Badusha recipe is a must-try. Follow the step-by-step guide below for soft, flaky Badusha every time.

Pro Tips for Perfect Badusha

• Mix the dough gently; don’t knead it like chapati dough. Overkneading can make the Badusha dense. The dough should be soft yet firm enough to hold its shape.

• Fry on low to medium heat. Cooking on high heat will cause the outer layer to cook quickly, leaving the inside undercooked. Slow frying ensures even cooking and a beautiful golden color.

• The sugar syrup should reach a one-string consistency. To test, take a small drop of syrup between your thumb and forefinger and stretch it—it should form a single thread. This ensures the Badusha absorbs the syrup evenly.

• When shaping, ensure the edges are smooth without cracks. This helps achieve the classic flaky texture.

• Let the fried Badusha cool slightly before dipping them in warm syrup. This helps them soak just the right amount of sweetness without becoming soggy.

Now let’s check out the ingredients required and step by step instructions for making perfect badusha below.

Do try out these delicacies too👇👇

Kala Dry Jamun

Oats Dry Fruits Ladoo

Ingredients

Maida-1 1/2 cups

Unsalted Butter/Ghee/vanaspati-1/4-1/2 cup

Curd- 1 1/2 tbsp

Baking powder-1/4 tsp

Baking soda (Cooking soda)-1/8 tsp

Sugar-1 cup

Lemon juice-few drops

Saffron strings-few

Cardamom powder-1/4 tsp

Pista for garnish

Recipe Video

Method

👉In a mixing bowl add maida, baking powder, cooking soda, butter/ghee(little by little),curd mix well by crumbling the dough then add just 1 or 2 Tbsps of hot water or warm milk and knead to a slightly firm dough. (Tip- If you pull the dough apart you should be able to see layers /strands that is correct consistency of the dough) cover it with muslin cloth set aside for 15-20 mins.

👉Meanwhile dissolve the sugar in 1/2 cup water and bring it to one string consistency add cardamom powder and saffron strings and then switch off the gas now add lemon juice (to prevent crystallization of sugar ).

👉Heat oil in kadai for deep frying KEEP IT IN MEDIUM FLAME THROUGHOUT.

👉Now take small lemon sized ball of the dough and roll it between your palms gently in circular motion you will get a swirl shape on top now slightly press it in the centre to make a pit with your finger.

👉Drop the badushas gently one by one and deep fry in low flame for about 10-15 mins and until golden brown colour flip and cook both sides.

👉Immediately transfer it into the warm sugar syrup. Allow the badusha to soak in the sugar syrup for 10-15 mins.

👉Remove from the syrup and garnish with chopped pista and saffron on top.

👉Store in airtight container.

Preparation time-40 mins

Yield -12 nos