Badusha/ Balushahi | How to make Badusha/ Balushahi

By Swathy Nandhini  |  11th Oct 2016  |  
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  • Badusha/ Balushahi, How to make Badusha/ Balushahi
Badusha/ Balushahiby Swathy Nandhini
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About Badusha/ Balushahi Recipe

Balushahi is a traditional dessert in India, Nepal and Bangladesh. It is similar to glazed doughnut but differs in taste and texture. Badusha is one of my favorite sweets from childhood as it is not very sweet. It is soft and flaky inside, crispy outside and mild in sweetness.

Badusha/ Balushahi is one dish which makes its accompaniments tastier. With the right mix of flavours, Badusha/ Balushahi has always been everyone's favourite. This recipe by Swathy Nandhini is the perfect one to try at home for your family. The Badusha/ Balushahi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Badusha/ Balushahi is 30 minutes and the time taken for cooking is 30 minutes. This is recipe of Badusha/ Balushahi is perfect to serve 15 people. Badusha/ Balushahi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Badusha/ Balushahi. So do try it next time and share your experience of cooking Badusha/ Balushahi by commenting on this page below!

Badusha/ Balushahi

Ingredients to make Badusha/ Balushahi

  • all purpose flour – 1 cup
  • ghee – 1/4 cup
  • curd – 2 tbsp
  • baking soda – pinch
  • water – as required to make dough
  • For sugar Syrup:
  • sugar – 1 Cup
  • water – just enough to immerse sugar
  • lemon juice – 1/4 tsp
  • saffron – pinch

How to make Badusha/ Balushahi

  1. Take ghee, baking soda and curd in a mixing bowl. Whisk well until it gets combined.
  2. Sift flour to the bowl with ghee mixture and mix well to make it crumbly.
  3. Add water little by little and knead into smooth dough with hands. Knead well for ten minutes and keep aside for 15 minutes.
  4. Meanwhile, prepare sugar syrup by boiling sugar and required water until it reaches one string consistency. A thin string has to be formed when we rub a drop of syrup between thumb and fore finger.
  5. Then add lemon juice and saffron to sugar syrup. Mix and remove from flame.
  6. Take small ball out of dough, pinch the edges and fold it inwards to make design or simply take smooth ball and make a dent at center.
  7. Heat oil in pan for deep frying and check it by dropping little piece to oil. It has to rise immediately to top. This is the right stage.
  8. Drop 4-5 badusha slowly to oil and switch off the flame. Let it get cooked in preheated oil. This is important to get flaky badusha.
  9. The badusha would rise to top and stop bubbling at one stage, then again switch on the stove and keep it in lowest flame as possible. Fry until for 10-12 minutes until it turns golden brown and cooked.
  10. Drain oil in kitchen tissues and drop into warm sugar syrup. Let it be dunked until the next batch of badusha gets prepared.
  11. Remove from syrup and place it in serving plate.

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