Badusha Recipe | Traditional Indian Sweet

“Crispy, flaky, syrupy Badusha — a festive favorite!”

A classic melt-in-your-mouth sweet that’s perfect for festivals and celebrations. Badusha is crispy on the outside, soft and flaky inside, and soaked in fragrant sugar syrup. Often made during Diwali and weddings, this sweet delight melts in your mouth and leaves a hint of cardamom and ghee in every bite — a true celebration on a plate!

✨ Ingredients

For the Dough

Maida (all-purpose flour) – 1 cup (125 ml)
Curd (yogurt) – 2 tbsp
Ghee – 2 tbsp
Pinch of baking soda
Pinch of baking powder
Oil – for deep frying

For the Sugar Syrup

Sugar – 1½ cups
Water – ¼ cup
Cardamom powder – ½ tsp
Lemon juice – from ½ lemon

👩‍🍳 Instructions

Preparing the Dough

Mix wet ingredients: Combine curd, ghee, baking soda, and baking powder in a bowl.
Add maida: Gradually mix in using hands until dough forms.
Knead: For a few minutes until smooth and soft.
Rest: Cover dough and set aside for 30 minutes.

Preparing the Sugar Syrup

In a pan, combine sugar and water.
Heat on medium, stirring until sugar dissolves.
Boil for about 5 minutes until slightly sticky (one-string consistency).
Turn off heat; add cardamom powder and lemon juice. Mix and set aside.

Shaping the Badusha

Knead dough again until smooth and pliable.
Divide dough into small portions.
Roll each into a ball and flatten into a disc.
Using thumb, press a hole in the center to form classic Badusha shape.

Frying the Badusha

Heat oil in a deep pan on medium heat (warm, not hot).
Test oil with small dough piece – should sink then slowly rise.
Fry shaped Badushas gently; they sink initially.
Cook on medium flame, stirring gently, until they rise and turn golden brown (~4–5 mins).
Flip carefully for even frying.

Soaking in Syrup

Warm sugar syrup if cooled.
Immediately soak hot fried Badushas in warm syrup.
Turn after 1 minute to soak both sides.
Let soak for 2–3 minutes until syrup is absorbed.

🍽️ Serving Suggestions

Serve warm or at room temperature
Ideal for Diwali, Dussehra, weddings, and celebrations
Pairs wonderfully with afternoon tea or coffee

💡 Tips for Perfect Badusha

Dough should be soft but not sticky; resting helps achieve texture
Maintain medium oil temperature for even cooking
Sugar syrup must reach one-string consistency
Soak while both Badusha and syrup are warm for best absorption

⚠️ Troubleshooting

Hard Badusha: Oil too hot or insufficient soaking
Breaks while frying: Dough too dry or oil temperature wrong
Not fluffy: Insufficient kneading or resting
Too sweet: Reduce sugar or soak less time

🛍️ Storage

Store in airtight container up to 1 week
Remains soft due to syrup
Best eaten within 2–3 days for optimal taste

Yield: About 12–15 medium-sized Badushas.
Note: Mastery comes with practice—focus on dough softness, correct oil temperature, and proper soaking for perfect results!

Badusha

Crispy, flaky, syrupy Badusha — a traditional Indian sweet perfect for festivals and celebrations.