Badusha without curd/yogurt

badusha 3

This is my second recipe for badusha without using curd. You can find the first version with curd here. This recipe is from Mallika Badrinath’s book ” Traditional Sweets”. The original recipe calls for Dalda/Vanaspathi. But I used unsalted softened butter. It works really well too. Check out the inside of the badusha. It is soft and flaky. Yummmmm……

badusha 4

Tips for making Badusha:

The first problem with badusha is the uncooked center. Always cook badusha on low to medium heat. It will  take more than 10 minutes for the badusha’s to cook in oil and turn golden brown. If the oil is too hot, turn off the heat and let the badusha’s cook slowly.

To prevent the badusha from puffing up like poori, make a deep depression in the center. Mallika Badrinath’s tips is to poke the middle of the badusha with a bamboo skewer while frying to prevent the badusha from rising in the middle.

The ingredients below makes approximately 10 badusha’s.

Ingredients for badusha:

  • Unsalted butter/Dalda – 5 tbsps (butter should be at room temperature)
  • Baking soda – a pinch
  • All purpose flour / Maida- 1 + 1/2 cups
  • Water – as required
  • Oil – for deep frying

Ingredients for sugar syrup:

  • Sugar – 3/4 cup
  • Water – 1/2 cup

Method for making badusha:

  • Mix butter/dalda and baking soda together in a mixing bowl. Use your fingers to mix them for 10 minutes.
  • Slowly incorporate the all purpose flour/ maida into the butter mixture using water.
  • Form a soft dough. Do not knead the dough.
  • Cover the bowl with a wet cloth and set it aside for 5 minutes.
  • Divide the dough into lemon size balls.
  • Roll each ball of dough using the palm of your hand and flatten them. Use your finger to make a depression in the middle.

badusha 1

  • Cover the prepared badusha’s with a wet cloth and set them aside.
  • Heat oil in a wok for deep frying the badusha’s. The oil should be on moderate heat.
  • Gently slide few badusha’s into the oil.
  • Poke the centers of the badusha’s using a wooden skewer.

badusha 2

  • Flip the badusha and let the other side cook.
  • The badusha will take more than 12 minutes to cook on medium hot oil. Turn off the stove if the badusha’s are cooking too fast.
  • Turn the heat on again after the oil has cooled down a bit.
  • When the badusha’s turn golden brown,remove the badusha’s from the oil using a slotted spoon/jallikarandi/ladle onto a paper towel lined plate.
  • Follow the instructions above and fry the rest of the badusha’s.

Method for making sugar syrup:

  • Heat water and sugar together in a saucepan.
  • Make a sugar syrup of one string consistency.( Dip a spoon in the sugar syrup. Let the syrup cool down a bit. Take a little sugar syrup on your pointing finger. Press your pointing finger and thumb together gently. When you pull the pointer and thumb apart slowly, you will see a string of sugar syrup.)
  • Turn off the heat.
  • Dip the badusha’s in the sugar syrup.
  • Make sure that all the sides are covered in sugar syrup.
  • Remove the badusha’s from the syrup and let it rest on a parchment paper lined tray/plate.
  • I suggest dipping the badusha’s two or three times in the sugar syrup. The badusha has to dry a bit between each coat.
  • If the sugar syrup crystallizes, add little water to the sugar syrup and heat it until the sugar melts.
  • Let the badusha’s rest until the sugar syrup has completely dried.
  • Store the badusha’s in an airtight container.



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.