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You are here: Home / Indian Recipes / Diwali Recipes / Badusha Balushahi Recipe

Badusha Balushahi Recipe

March 5, 2014 By Sangeetha Priya 22 Comments

BADUSHA BADHUSHA BALUSHAHI RECIPE WITH STEP BY STEP PICTURES

We our family loves Badusha Badhusha Balushahi much to its soft melt in mouth texture, Appa (dad) buy often from the shop during my childhood days.  During my first pregnancy (few years back after coming to US) I tried it at home for the first time. That time I just made round/plain version  , i was quiet satisfied that time for my sweet craving :-). Recently when a friend asked it particularly for her baby thotil function, I made it again but now I spent some time and made shaped badhusha …This is my first attempt in making shapes, so I update more information when I make it again…

Recipe Source :- Rak’s Kitchen

Ingredients for Badusha Badhusha Balushahi Recipe

Maida – 1 and 1/2 Cup
Butter – 1/4 Cup
Oil  – 1.5 Tbsp
Curd  – 2 Tbsp (1 Tbsp thick yogurt or 2tbsp watery yogurt)
Sugar  – 1tsp
Cooking Soda/Sodium bi carbonate  – 1/4tsp (If using double acting soda then reduce a bit, 1 gram approx)
Water – 1/4 cup (approx, I used only 2 Tbsp of water)
Oil  – To deep fry
For the Syrup
Sugar – 3/4 cup
Water – 3/4 Cup+2 Tbsp
Lemon Juice – 1tsp (Optional but it prevents sugar crystallization)
Elachi/Cardamom Powder – 1tsp

Saffron – A pinch (Optional)

Method for Badusha Badhusha Balushahi Recipe

How to make Sugar Syrup

  • Add sugar + water to a pan and boil till half or one string consistency.
  • The half string consistency gets the syrup inside the badusha and makes it very soft (I love this version).
  • The one string gives bit crisp/flaky inner layer and you can feel the sweet only on top of it (like most of store buy version).
  • Choose the string consistency, also you can make the syrup earlier and before dipping the fried stuff just warm it.
  • The syrup should not dissolve when you pour over little water placed bowl or you can check between your forefinger and thumb by swiping the syrup from back of the ladle you use for stirring.
  • Add saffron, elachi/cardamom if desired and squeeze the lemon juice (for one string syrup) lastly.
 How to make Badusha Badhusha Balushahi
  • Mix flour, sugar, baking soda in a separate bowl.
  • Melt butter in microwave or stove top(Pic 1) and add yogurt, oil(Pic 2).
  • Give a nice gentle mix using whisk then add the flour mixture(Pic 3).
  • Now sprinkle water and start kneading, initially it looks like Pic 4.
  • So keep on kneading to soft and smooth dough (Pic 5).
  • The final kneaded dough should be without any crack, it is the right consistency (Pic 5).
  • Cover and rest it for 15 minutes at least and divide the dough in to 10-12 lemon size balls.
  • You can make plain rounds by pressing gently in the center with your palms.
  • If going for shaped edges, make a stretch/thin layer all over sides as shown in Picture 6 above.
  • Now start pulling and bend that thin layer using thumb and next finger towards inner to form rim, also hold the round dough in other hand (Pic 7).
  • This is my first attempt, it comes by practice.
  • Keep the rolled badhusa in one plate, try to fry the rolled dough in another 20 minutes of time, till then cover it properly.
  • If you keep the rolled badusha’s in room temperature for long time, the butter starts to oozes out from it.
  • You can prepare the sugar syrup simultaneously while frying if you have not done earlier.
  • Now add oil in wide pan/kadai and when it is hot, test by adding a pinch of dough, it should pop immediately after adding it.
  • It is the right temperature, now add 2-3 at a time(Pic 8) and switch off the flame.
  • When all the bubbles set, again ON the flame and cook in low-medium flame till it turns light golden brown (Pic 9).
  • Drain the excess oil using kitchen towel (Pic 10)and dip in already prepared sugar syrup for 2-3 minutes (Pic 11).
  • Make sure either syrup or fried badhusa’s should be warm enough to absorb the syrup.
  • Flip both sides and when other batch is ready to dip in, remove and arrange the soaked badhusa’s in a plate (Pic 12).
  • Store it in air tight container for almost a week, when they turn non sticky.
Recent click while making…
BADUSHA BADHUSHA BALUSHAHI RECIPE WITH STEP BY STEP PICTURES
Variation
  1. You can fry in ghee as well.

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Filed Under: Diwali Recipes, Indian Sweets, Kids and Infant Corner Tagged With: Bachelors Cooking, Birthday Party Ideas, can we make easy shape store like, deepavali palaharam recipe, Dessert, Diwali, Festive Specials, how to make balushahi, how to make sugar syrup, how to make swrils shapes for badusha, how to make tasty homemade badusha, Indian donuts, Indian Recipes, Indian Sweet, Indian Sweets and Snacks, Kids n Infant Corner, Nitha Kitchen, perfect badhusha with clear explanation, recipe from scratch, right dough consistency for balusai batusha, step by step Badusha recipe, tikari

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Reader Interactions

Comments

  1. Priya Suresh

    March 6, 2014 at 9:50 pm

    Badushas came out absolutely prefect, irresistible they are.

    Reply
  2. Sony P

    March 6, 2014 at 7:46 pm

    Looks delicious…… perfectly made!!

    Reply
  3. chikkus Kitchen

    March 6, 2014 at 7:40 pm

    Perfectly made badusha dear ..very tempting 🙂

    Reply
  4. sushma Mallya

    March 6, 2014 at 5:12 pm

    Perfectly made!!!

    Reply
  5. Anu Anand

    March 6, 2014 at 1:24 pm

    looks lovely

    Reply
  6. Shama Nagarajan

    March 6, 2014 at 12:25 pm

    perfect dear…neat click

    Reply
  7. Sona S

    March 6, 2014 at 9:32 am

    Beautifully made, looks really delicious…

    Reply
  8. Babitha costa

    March 6, 2014 at 9:06 am

    i love badhusha more,feel to grab and eat it

    Reply
  9. Vibha Sp

    March 6, 2014 at 8:43 am

    nice presentation n recipe too , they luks yummy,,,

    Reply
  10. Manjula Bharath

    March 6, 2014 at 5:45 am

    wow so perfectly made delicious badhusha 🙂 looks fantastic , I wud love to grab some 🙂

    Reply
  11. Meena Kumar

    March 6, 2014 at 2:30 am

    This has been in my to do list since long, u have explained it so well and the folds look so even and perfect.I have to try this.

    Reply
  12. Sailaja Damodaran

    March 5, 2014 at 4:56 pm

    Nicely made!
    http://www.sailajakitchen.org

    Reply
  13. Radha Natarajan

    March 5, 2014 at 4:05 pm

    lovely clicks and great post with good explanation…well done

    Reply
  14. divya

    March 5, 2014 at 2:48 pm

    this looks absolutely amazing… would love to grab it!

    Reply
  15. sangeethapriya

    March 5, 2014 at 12:19 pm

    Thanks for your comments :-)sure da Preet I will make a video in future 🙂

    Reply
  16. Magees kitchen

    March 5, 2014 at 9:01 am

    U made it perfectly…and it sounds delicious…

    Reply
  17. Preeti Tamilarasan

    March 5, 2014 at 5:39 am

    it looks absolutely perfect da why dont u post a video too??

    Reply
  18. Navaneetham Krishnan

    March 5, 2014 at 5:17 am

    I like how you designed the dough. Nice and perfect after being soaked in th syrup.

    Reply
  19. Raks anand

    March 5, 2014 at 4:44 am

    Superb 🙂 Thanks for the link love

    Reply
  20. Kitchen Rhythms

    March 5, 2014 at 3:03 am

    i never knew how badushas are made.thanks for the recipe.

    Reply
  21. Veena Theagarajan

    March 5, 2014 at 3:00 am

    so tasty and tempting.. This is in my to do list for longtime

    Reply

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  1. Air Fryer Karasev Video Recipe - Nitha Kitchen says:
    November 4, 2021 at 10:24 am

    […] soon)Besan Burfi (will add video tutorial in a day)🪔 Bournvita Burfi🪔 Yellow Burfi🪔 Badhusa🪔 Instant Mix Gulab Jamun🪔 Boondi Ladoo 🪔 Boondi Mixture🪔 Kara Sev in Air Fryer🪔 […]

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