Badusha – Badusha Recipe with video

October 27, 2016 Diwali SweetsHoli Recipes  5 comments

Badusha is a very popular South Indian sweet. I have been wanting to make this recipe since a very long time. Honestly this is my first attempt. My mom is an expert in making Badusha. But she is so good at it that she makes it effortlessly without measuring. So I was literally pestering her to make it so that I can give the correct measurements here and finally made it. Measurements are very important in making Badusha, especially the butter and cooking soda. Recipe is with full video, so u cannot go wrong anywhere.

Here is the full video…



Now to the recipe..


Badusha MyMagicPan


[Preparation Time-30 mins : Cooking Time- 20 mins]

Badusha Ingredients:

  • Maida – 1 cup
  • Butter – 1/4 cup (at room temperature)
  • Cooking soda – 1/4 tsp
  • Curd – 1 tbsp
  • Powdered Sugar – 1 tbsp
  • Water – few tbsps
  • Oil – to fry

For Sugar Syrup:

  • Sugar – 1/2 cup
  • Water – upto immersing level


Badusha MyMagicPan



  • Take butter and powdered sugar in a wide bowl. Butter should be soft and in room temperature. Mix well with your hands or a whisk until it forms a smooth paste. Now add curd and mix well again.

Badusha MyMagicPan Badusha MyMagicPan Badusha MyMagicPan

  • Mix well into a smooth paste. Seive in the maida and cooking soda. Mix well with your hands so that it resembles crumbles. Add a few tbsps of water and make it into a soft, pliable dough. Do not apply pressure. No kneading is required.

Badusha MyMagicPan Badusha MyMagicPan Badusha MyMagicPan

  • Rest the dough for 30 mins. After 30 mins start making the Badusha. Meanwhile keep a pan with oil enough to deep fry in simmer. Pinch a small ball and make Badusha with swirls like in the pic (Refer video). Make a dent in the centre.

Badusha MyMagicPan Badusha MyMagicPan Badusha MyMagicPan

  • If u are not comfortable making swirl shapes, u can make it like vadai shaped. Make all the Badushas and keep it ready. First check if the oil is hot by dropping a small piece of the dough. If it floats up at once, it is the right temperature. Keep the oil in simmer and drop the Badushas.

Badusha MyMagicPan Badusha MyMagicPan Badusha MyMagicPan

  • Let the Badushas get cooked. It will float up in some time. Now keep the flame in medium. Flip and cook the Badushas until golden brown. Repeat for the rest of the Badushas. Keep it aside. Now make the sugar syrup by adding sugar and water in a bowl. Boil until single string consistency. Switch off the flame. Drop the cooked Badusha in the syrup, coat well with the syrup and transfer to a plate.

Badusha MyMagicPan Badusha MyMagicPan Badusha MyMagicPan


Thats it!! Yummy, flaky Badusha is ready!!

Enjoy!! For some reasons the Badushas tasted much better the next day!! 🙂


Badusha MyMagicPan



  1. The most common problem in making Badusha is that it gets dissolved in the oil while frying. Reasons could be more butter or more cooking soda or frying it in very low temperature oil. Follow the instructions as mentioned above.
  2. The flaky texture will be perfect only if u fry the Badushas in the correct temperature. Do not hurry up while frying. Be patient. It will atleast take 5 – 7 mins for a batch.
  3. Very hot oil will result in browning from the ouside and will be uncooked inside.
  4. I have used the measuring cup(1 cup is 250 ml) for maida.
  5. Adding a tbsp of powdered sugar to the dough gives a mild sweetness to the Badusha from inside as well, rather than just being coated with sugar syrup outside.
  6. Do not apply pressure while making the dough. No kneading is required like how we make chapathi dough. Just a soft and pliable dough is enough.
  7. I have not added any lemon juice to the sugar syrup to prevent crystallisation as I made it in the end. U can add if u wish.
  8. If the sugar syrup crystallises, add a few tbsps of water. Heat it again and bring it to single string consistency and then drop the Badusha in it.
  9. No need to soak the Badusha in sugar syrup like gulab jamun. Just coating will do.
  10. The sugar syrup will be enough to coat the Badushas well. If u add more sugar, u will be left with some sugar syrup.


Badusha MyMagicPan

5 comments to Badusha – Badusha Recipe with video

  • Kushi  says:

    Looks super delicious!

  • Gloria  says:

    Looks lovely dear ..nice video too

  • amrita  says:

    it is so perfect…loved it…

  • Nalini somayaji  says:

    nicely done yummy of my favourite sweet.

  • Hema  says:

    The badusha looks perfect with a nice flaky texture, yumm..

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