9:32 PM

Badusha as called in south or Balusahi  in north, is one of the classic indian sweet that is made during diwali and special occasions. It is quite similar to glazed doughnuts in look  but varies in its texture and taste.

At first i was very skeptical to try it thinking it wouldn't turn quite right, but somehow convinced myself and made it one fine day . It turned out amazingly perfect with crisp on the outside and flaky on the inside 😌.

There are so many recipes for badusha out there, some uses curd, some with a mixture of oil & ghee and some with just butter etc, follow which one works best for you. Once you have mastered the technique of making badusha it will be a breeze to make them.

Chocolate cakeBy Sathya Sankar 
Yields 12 


For the Dough
  • 1.5 cups all purpose flour/maida
  • 3 tablespoons butter, softened
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 cup milk
For the sugar syrup

  • 3/4 cup sugar water, just to immerse the sugar
  • 3 green cardamom. crushed
  • 1/2 tablespoon lemon juice
  • Oil for deep frying


  • Sieve flour, baking powder, baking soda into a wide bowl. Add the sugar and mix well.
  • Add in the butter and mix until all the butter is incorporated, rub the mixture with the palm of your hands until resembles a sand texture.
  • Now slowly add the milk little by little and mix to form a dough.
  • Do not knead harder, the dough should be soft but not smooth.
  • Keep it covered when preparing the sugar syrup.

Making the Syrup

  • In a heavy bottomed pot, add the sugar and water.
  • Once the sugar dissolves and the syrup starts boiling, check for consistency.
  • The syrup should reach one thread consistency, check by pulling your forefinger and thumb and it should form a single thread .
  • Switch of the flame, add the lemon juice and cardamom, set aside.

Frying the dough

  • Heat oil in a heavy bottomed pan.
  • Make small balls from the dough and shape it like small doughnuts or pinch the sides and fold  as you would for  Kozhukattai and keep it covered until you start frying.
  • Drop the shaped dough in to the oil, once the badusha starts floating, lower the heat to medium and keep frying until it cooked through and turns light golden.
  • Drain from the oil and immediately soak them in the sugar syrup.
  • Repeat the same with the remaining dough.
  • Let the badusha soak in the syrup for 20 minutes, turning them in between.
  • Remove from the syrup and enjoy!

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