Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1.5 cups - maida
  • 1/4 cup - butter (at room temperature)
  • 1.5 tbsp - oil
  • 2 tbsp - curd
  • 1/2 tsp - cooking soda
  • 1 tsp - sugar
  • 1/4 cup - water (+ or - adjust accordingly)
  • oil - for deep frying
  • For the sugar syrup:
  • 1/2 cup - sugar
  • 3/4 cup - water
  • 1 generous pinch - elaichi powder
  • 2 strands - saffron
  • 3/4 tsp - lemon Juice

How to Make Badusha

  • Melt butter. In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well.
  • Now add maida and mix well. It will look like bread crumbs.
  • Then add water little by little to form a soft dough.
  • Knead it for 10 mins. Divide into lemon sized balls and keep aside for 10 mins.
  • Add sugar and water to a pan to make the sugar syrup. When the sugar syrup comes to a single string consistency, add saffron strands, elaichi powder and lemon juice. Keep aside.
  • While making the sugar syrup, start shaping the badusha.
  • Then heat oil in a kadai, add a few badushas and immediately turn off the heat. Let them cook in the preheated oil.
  • When the bubbles disappear, then switch on the heat. Fry on medium low flame until golden brown.
  • Drain and add it to the prepared sugar syrup. Immerse for 2 mins and transfer to a tray with butter paper/silver foil.
  • Once the sugar syrup hardens, store them.
  • Recipe and Image courtesy: Sharmis Passions