Badusha is a famous sweet in India.It is made during Diwali.It has a layered texture and is coated with sugar syrup.Pretty easy to make and tastes great.Below is the recipe for badusha.Makes 4 big badusha. You can also make 6 small badushas.


  • All-purpose flour/Maida – 2/3 cup
  • Ghee(clarified butter) – 1 tsp, at room temperature(can be substituted with butter)
  • Curd /Yogurt – 1/3 cup (approximate, enough to make a soft dough)
  • Sugar – 2/3 cup
  • Water – 2/3 cup
  • Baking powder – 1/3 tsp
  • Cardamom powder – 2 pinches
  • Oil – for deep frying
  • Saffron strands- for garnishing (optional)


  • Sieve the flour and baking powder in a mixing bowl.
  • Add 3/4 tbsp sugar to it and mix till well combined.
  • Add yogurt little by little to the flour and knead well.
  • Add ghee and knead till the dough is  soft and stops sticking.
  • Transfer the dough to an air tight container and let it rest for an hour.
  • Prepare the sugar syrup by boiling  water and sugar till it reaches one string consistency.
  • Divide the dough into 4 or 6 small balls and flatten them using your finger.
  • Make a small depression in the center of the flattened dough and deep fry them in very low heat.
  • Flip them and cook both the sides.
  • The badusha should turn golden very slowly.
  • Remove from the oil using a slotted spoon and let them soak in the sugar syrup for 4 minutes.
  • Flip them over at regular intervals.
  • Remove the badusha from the sugar syrup and place it on a wax paper and let it rest till the sugar syrup dries.
  • Follow the above method for all the badushas.
  • Garnish the badusha with saffron strands before the sugar syrup dries.


  • Store the badushas in an air-tight container.
  • Refrigerate the badusha to extent its shelf life.
  • If the dough gets too soft to handle, add more flour, sugar and a little ghee and knead well.
  • To prevent the dough from sticking to your fingers while shaping them, moisten fingers with ghee.
  • Do not forget to make a deep depression in the center of the badusha.Or it will turn fluffy while frying.
  • If the badusha becomes extremely fluffy while frying them, let it soak in boiling sugar syrup for few minutes.
  • When it is soaking in the sugar syrup,use a ladle and press them flat.
  • Remove onto a wax paper sheet or a plate and let it dry.
  • The temperature of the oil has to be very low while frying the badushas.
  • If they turn golden too fast, the insides will remain uncooked and will be hard even when soaked in sugar syrup.
  • I have an electric stove, I cook it on number 3.
  • When the oil gets too hot,I turn off the stove and move the oil pan( with the badushas frying) to another burner till the oil cool down a bit.
  • After the oil cools down, you can turn the heat back on.
  • Badushas must be removed from the oil when they are golden brown( for a soft badusha).
  • Do not knead the dough after it rests.

24 thoughts on “Badusha

  1. Hi Uma,

    Thanks a lot…though my entry to your blog for badusha was late and it was to clarify how long I have to soak in sugar syrup, the clarity in your method helped me a lot. The tip about frying is very handy. I realized the badusha turning brown soon…your tips would definitely help first timers if they happen to stumble on your blog by luck

    Plz mention about the water to be used for making syrup.

    The description and measures are very crisp as one need not blink with too much dough. Kudos!

  2. Swetha says:

    Hi Uma,

    I tried out your badusha and they came out really well !!! thanks for the detailed recipe.


  3. umamithun says:

    Thanks for trying out my recipe.Glad that it turned out well. I checked out your blog today.Pretty interesting and sounds healthy. Will try your recipes and post my comments.

  4. ganga narayan says:

    thanks for this wonderful reciepy Uma. I am thrilled to try this for this diwali. happy diwali and thanks once again.

  5. Jyothi says:

    Hi Uma,
    tried ur recipe today… The badusha became too soft once I put them into the syrup.. and a couple of them broke while taking out of the syrup… Can u pls tell where I went wrong..? But the badusha from this recipe tastes tooo goood… Thanks…

  6. umamithun says:

    While dividing the dough into small balls, roll them for few seconds between your palms. But do not knead the dough after it rests.

    If the badusha’s are cooked in very low heat for a very long time, it might crack and break. Let it cook in low heat for some time till you think that the insides are cooked and switch to medium heat to brown.

    Thanks for trying out the recipe.

    Happy Diwali Jyothi.

  7. Hi ,

    I tried the recipie…..but the sugar syrup gets thicker very quickly and unable to take the badusha from the syrup….it is too sticky and hard…
    pls help me out…..

  8. umamithun says:

    do not let the badusha’s sit in the sugar syrup for too long. If the sugar syrup thickens, remove the badusha from the syrup. Add little water and dilute the syrup and soak the badusha’s in the syrup again.

    Hope this helps. Happy Diwali Saranya.

  9. hi,
    i tried ur method and i guess the dough was a little too soggy and i couldnt get the firm shape, it tastes good i was wonderin wht shud we comprimise on the yogury or the ghenn when it comes to makin the dough, thanks a lot, i guess i shud work on it …cheers

  10. umamithun says:

    May be because of the can try adding little flour to the dough if it is too soggy.the ghee gives the badusha taste and prevents the dough from sticking while making badushas.

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