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You are here: Home / Diwali Recipes / Badusha recipe, how to make badusha recipe step by step

Badusha recipe, how to make badusha recipe step by step

October 20, 2016 25 Comments

Badusha recipe, a detailed recipe to make flaky and sweet badusha from scratch.

Badusha recipe, how to make badusha recipe step by step

My athamma (of the Unniyappam recipe fame), is an expert at making Badusha. Her badusha is bite-sized, has just the right amount of sweetness, and has those lovely layers inside that all other badusha surely envy. For the longest time, I’d been meaning to get her to make these for me and take step by step pictures of how to make badusha and it never happened due to my sporadic and super short visits to her home.

Badusha recipe, how to make badusha recipe step by step

However, I got to see the second half of her badusha preparation process during this Christmas holidays. My niece loves her badusha so she made a huge batch just for us and we arrived at her home just when she was making the small discs of badusha dough ready to fry.

While traditionally badusha recipe is made during Diwali, Athamma makes it year round whenever there are enough people around to eat it.

You may also like spicy diamond cuts, thenkuzhal, kalakand with ricotta cheese.

Badusha Recipe
 
Print
Prep time
1 hour
Cook time
30 mins
Total time
1 hour 30 mins
 
Badusha recipe, an easy to make detailed recipe of how to make badusha, a popular sweet made during Diwali.
Author: nags
Recipe type: Dessert
Cuisine: Indian
Serves: 60 bite-sized badusha
Ingredients
  • 4 cups (800 grams) of all-purpose flour or maida
  • 1 cup of melted ghee
  • 1 tsp of baking soda or soda powder
  • 2 tsp of curd (plain yogurt)
  • 2 cups of sugar
  • ¾ cup of water (just enough to submerge sugar
  • Oil of for deep frying
Instructions
  1. Mix the flour and soda in a bowl well until incorporated. Add the melted ghee and curd to this and knead until you get a smooth, stiff dough. You can add water by the teaspoon if you need more moisture but don't overdo it. Keep covered aside for 30 mins to maximum an hour.
  2. After the dough has sat for a while, knead again until smooth and soft. The more you knead the better the badhusha will be. Athamma kneads the dough for about 5-7 mins.
  3. Take ¼th of the dough between your palms and roll into a long log. Pinch off small gooseberry-sized balls of the dough and make into smooth-ish balls. Once you have a small batch of these, flatten each between your palms with just one press. Set aside the badusha dough discs for frying.
  4. Heat oil in a kadai until just smoking point. Drop in as much badushas as you can without overcrowding them. They should be able to float without overlapping. Once you have added the badusha, reduce the flame to low and fry until both sides turn golden brown. It's important to keep the flame at low otherwise the insides won't cook.
  5. Drain and set aside all the fried badusha and get ready to make the sugar syrup.
  6. In a WIDE pan (that can preferably hold all the badusha we have fried), heat sugar and water until it's all bubbly.
  7. Cook down the sugar syrup until it's thick and reaches the one-string consistency. Athamma doesn't check one-string consistency. She proceeds when the syrup is thick and coats the back of the spoon you are using to mix it. Reduce flame to low.
  8. Add the fried badusha to the sugar syrup and mix them well together. Do NOT stop mixing at this stage, you have to keep going until the sugar thickens and crystallizes and coats the badusha evenly. If you stop, then mixing will be super hard.
  9. When the sugar has fully coated the badusha, switch off flame and IMMEDIATELY transfer the hot badusha to another plate.
  10. Cool completely and transfer to air-tight containers. Consume the badhusha within 3 days.
3.5.3217

Step by Step Badusha Recipe

1. Mix the flour and soda in a bowl well until incorporated. Add the melted ghee and curd to this and knead until you get a smooth, stiff dough. You can add water by the teaspoon if you need more moisture but don’t overdo it. Keep covered aside for 30 mins to maximum an hour.

2. After the dough has sat for a while, knead again until smooth and soft. The more you knead, the better the badusha will be. Athamma kneads the dough for about 5-7 mins.

3. Take 1/4th of the dough between your palms and roll into a long log. Pinch off small gooseberry-sized balls of the dough and make into smooth-ish balls. Once you have a small batch of these, flatten each between your palms with just one press. Set aside the badusha dough discs for frying.

Badusha-Badhusha-How to make Badhusha-Step by Step Recipe
Badusha-Badhusha-How to make Badhusha-Step by Step Recipe

4. Heat oil in a kadai until just smoking point. Drop in as much badusha as you can without overcrowding them. They should be able to float without overlapping. Once you have added the badusha, reduce the flame to low and fry until both sides turn golden brown. It’s important to keep the flame at low otherwise the insides won’t cook.

Badusha-Badhusha-How to make Badhusha-Step by Step Recipe

5. Drain and set aside all the fried badusha and get ready to make the sugar syrup.

6. In a WIDE pan (that can preferably hold all the badusha we have fried), heat sugar and water until it’s all bubbly.

Badusha-Badhusha-How to make Badhusha-Step by Step Recipe

Cook down the sugar syrup until it’s thick and reaches the one-string consistency. Athamma doesn’t check one-string consistency. She proceeds when the syrup is thick and coats the back of the spoon you are using to mix it. Reduce flame to low.

7. Add the fried badusha to the sugar syrup and mix them well together. Do NOT stop mixing at this stage, you have to keep going until the sugar thickens and crystallizes and coats the badusha evenly. If you stop, then mixing will be super hard.

Badusha-Badhusha-How to make Badhusha-Step by Step Recipe
Badusha-Badhusha-How to make Badhusha-Step by Step Recipe
Badusha-Badhusha-How to make Badhusha-Step by Step Recipe

8. When the sugar has fully coated the badusha, switch off flame and IMMEDIATELY transfer the hot badusha to another plate.

Badusha-Badhusha-How to make Badhusha-Step by Step Recipe

Cool completely and transfer to air-tight containers. Consume the badusha within 3 days. This badusha recipe makes a large batch as you can see, so adjust ingredients accordingly to get the right batch size of your choice.

Notes:

– You can replace ghee with vanaspati (dalda) for making badusha without compromising texture or taste. Whether we are compromising health is debatable though.

– You can add some powdered cardamom to the sugar syrup once it’s thick but we all prefer our badusha plain so Athamma doesn’t add cardamom or any other flavours to them.

– If you want to soak the badusha in sugar syrup in small batches, you can make the syrup and immediately add the fried discs to them in batches, soak for about 2 mins per batch, and scoop out to lay on a plate before proceeding with the next batch.

– Athamma makes mini-sized badusha that are just larger than a coin. This makes portion control and frying easy but if you want to make them larger, by all means go ahead.

– This recipe can be halved or quartered as you prefer. One thing to remember is that the flour : sugar ratio is 2 : 1.

– The sign that you have got the badusha right is the layers of dough you can see when you bite into them. Athamma has years of practice so her badusha recipe is perfect as you can see below.

Badusha-Badhusha-How to make Badhusha-Step by Step Recipe

 

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By nags Filed Under: Diwali Recipes, Festival Recipes, Sweets Puddings Desserts

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Reader Interactions

Comments

  1. Lakshmi Srinivasan

    November 9, 2015 at 2:48 pm

    Two spoons of curd enough? I put one cup and it came out very nice

    Reply
  2. revathy

    February 22, 2013 at 9:41 pm

    Hi Nags, I tried doing Badhusha for my Anniversary.I followed all your steps, but it dnt come well. When I started frying, the dough just splits into pieces. Can you tell me, what mistake I did..I tried 2 cups Maida with 1/4 cups ghee and 1/2 tsp soda.

    Reply
    • Nagalakshmi V

      February 23, 2013 at 3:00 am

      you need to add the right amount of ingredients revathy. since you halved the flour, you should have halved the ghee too but looks like you quartered it.

      Reply
  3. Jeyashrisuresh

    January 8, 2013 at 2:35 pm

    Super post nags, I always love the mini badhushas made in krishna sweets, looks very tempting and nice recipe to start the new year

    Reply
  4. anubhavati

    January 7, 2013 at 2:44 am

    Hey Nags,

    Wishing you and your family a wonderful wonderful new year with loads of wishes for good health and fortune. I just finished making a batch of mini badushahs as Sneha loves them a lot! As I sat back to my reader I was so surprised to see your mini badushahs!!! Lovely uruli by the way!

    Shobha

    Reply
  5. runnergirlinthekitchen.blogspot.com

    January 3, 2013 at 4:15 pm

    Made this during Diwali and everyone went ga-ga over it!! Love this step by step presentation!

    Reply
  6. Anonymous

    January 3, 2013 at 12:40 pm

    Looks really good. I love baduhas but have never made it. Will try this soon.

    Reply
  7. Sharmilee! :)

    January 3, 2013 at 9:50 am

    My fav sweet since my childhood days….love those cute sized badushas 🙂

    Reply
  8. Janani

    January 3, 2013 at 1:43 am

    Hi Naga happy new year lovely and yummy badhushas.

    Reply
  9. Home Cooked Oriya Food

    January 3, 2013 at 1:22 am

    wow – lovely badusha! bite size must be perfect…
    Happy New Year!

    Reply
  10. Priya

    January 2, 2013 at 11:23 pm

    Happy new year wishes to you and your family.Love badushas that too this bite sized ones,drooling here.

    Reply
  11. Gitanjali Ashta

    January 2, 2013 at 5:29 pm

    Hi!
    I have been reading your blog for quite some time now. isn't this recipe the same as shakar para recipe.

    Reply
    • Nagalakshmi V

      January 4, 2013 at 2:00 am

      hey gitanjali. i hadn't heard of shakarpara before you mentioned it. that looks more like our diamond cuts and not badusha. i am guessing there are different versions though.

      Reply
  12. Gitanjali Ashta

    January 2, 2013 at 5:27 pm

    Hi!,

    I have been reading ur blog for sometime now. isn't this recipe the same thing as the shakar para that we make for the traditional marriage sweets for punjabi marriages.

    Reply
  13. Manju

    January 2, 2013 at 4:19 pm

    I've never tried making badusha and I can't remember the taste either…its too long now since I had Indian sweets, mayb this year I'll dedicate my cooking skills to trying more Indian sweets 🙂
    Those badusha's look so tempting, wish I could have one.

    Happy New Year Nags!

    Reply
  14. divya

    January 2, 2013 at 2:55 pm

    omg…sooooooooooooper tempting..

    Reply
  15. Ramya Krishnamurthy

    January 2, 2013 at 12:22 pm

    yummy badusha.my al time fav.

    Reply
  16. Anjali

    January 2, 2013 at 5:19 am

    Love the pictures and the badushas look absolutely mouth watering. The bite sized are a great idea for nibbling.

    Reply
  17. Veena Theagarajan

    January 2, 2013 at 4:39 am

    Nag, u missed yogurt in the method..

    Reply
    • Nagalakshmi V

      January 2, 2013 at 5:42 am

      Thank you for pointing it out Veena. I have added it now 🙂

      Reply
  18. Veena Theagarajan

    January 2, 2013 at 4:36 am

    looks so yummy my son favourite & he has been asking for it for a while.. bookmarked it.. Happy new year!

    Reply
  19. APARNARAJESHKUMAR

    January 2, 2013 at 4:35 am

    i love this kind of badhusha rather the spiral designed one 🙂 your athama's badhusha look lovely

    Reply
  20. Sangeetha Nambi

    January 2, 2013 at 4:24 am

    Love this ever…

    Reply
  21. Rheena

    January 2, 2013 at 4:11 am

    OMG…looks absolutely delish! must try for my son's bday party next week!

    Reply
  22. RAKS KITCHEN

    January 2, 2013 at 4:54 am

    Delicious looking bite sized badushas,tempted to have some.
    Home page layout is now very neat 🙂

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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