Badusha/Balushahi | How to make Badusha/Balushahi

By Sathya Priya Karthik  |  4th Nov 2015  |  
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  • Badusha/Balushahi, How to make Badusha/Balushahi
Badusha/Balushahiby Sathya Priya Karthik
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About Badusha/Balushahi Recipe

Easy to make badusha with oil instead of butter but with the same great texture and taste.

The delicious and mouthwatering Badusha/Balushahi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Badusha/Balushahi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Badusha/Balushahi. Sathya Priya Karthik shared Badusha/Balushahi recipe which can serve 7 people. The step by step process with pictures will help you learn how to make the delicious Badusha/Balushahi. Try this delicious Badusha/Balushahi recipe at home and surprise your family and friends. You can connect with the Sathya Priya Karthik of Badusha/Balushahi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Badusha/Balushahi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Badusha/Balushahi with other users


Ingredients to make Badusha/Balushahi

  • 1/2 cup maida/all purpose flour
  • 2 tbsp oil
  • 2 tbsp yogurt
  • a pinch of cooking soda/baking soda
  • 3/4 cup sugar
  • 1/2 cup water for making sugar syrup

How to make Badusha/Balushahi

  1. Add oil, curd, baking soda and give a stir.
  2. Add maida to this mixture and mix it up.
  3. Just mix and keep covered for 20 - 25 (minimum 10 minutes) minutes.
  4. Make balls out of the dough and make a dent in the middle.
  5. Heat oil and deep fry them in batches on a medium flame until golden brown.
  6. Add sugar to kadai and add water to a deep bowl.
  7. Let the sugar syrup come to single thread consistency.
  8. Dip hot badusha in cold sugar syrup. Badusha will absorb the sugar syrup .
  9. After 10 minutes in sugar syrup keep it in a plate.
  10. Store the tasty balushahi in airtight container.

My Tip:

Don't over mix to make gluten.

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