November 12, 2012


Its Diwali and the perfect time for sweets. This time I had Badusha in my sweet list and I got so inspired by looking at the pictures at Raks Kitchen. Also last year my friend made this and my husband  liked it so much and so I wanted to give it a try this time. Its quite easy but have to take care of certain steps. I cudn't make it as exactly in raks kitchen but had tried out my best. I think I should have added little more water to knead and because of less water some of my badushas changed shape while frying. And also it absorbed too much of sugar. But the inside tasted good and flaky and the sugar was okay for my family as we love sugars. I tried to make the doughnut shape instead of curving the corners. But I would like to do that one sometime soon.


Maida/All purpose flour - 1 & 1/2 cups
Butter+oil - 1/4 cup+1/8 cup
Sugar - 1/2 tsp
Curd - 1& 1/2 tsp
Cooking soda/sodium bi carbonate - 2 pinches
Water - 1/4 cup (approx.)
Oil - for deep frying

For Syrup:
Sugar - 1/2 cup
Water- just to immerse the sugar
Elachi powder - 2 pinches
Lemon Juice - 1 tsp


Melt butter and add oil,sugar,curd and baking soda to it and use a whisk to mix well,to make it almost frothy.Add the flour to it.

Mix well to make it crumbly. Add water to make it dough,please be careful when adding,the 1/4 cup is what I used,it was just right,still you adjust accordingly. Make it to a smooth dough without any lumps

Keep on kneading for sometime to get a smooth dough..may be 10 mins,I made 11 small lemon sized balls out of it. You can adjust the size accordingly. 

Now take a ball and pinch the edges and fold it inwards to make rims decoratively as shown in the picture.  Repeat to finish everything and keep covered.

Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread. Add saffron,elachi if desired and squeeze the lemon juice lastly. Heat oil just enough,check it by adding a pinch of batter,if it rises immediately,then its just right. Dont let the oil fume at any point.

Add some five badushas,we prepared ,carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.

At  one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame,adjust heat at the end to make it golden brown,for me it took around 5-8 mins.

Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha ,I did this in batches 2-3 at a time.  Leave for a minute and then drain the badushas to a greased surface

After it cools down,the sugar syrup should have turned non sticky,transfer to an clean container. 

Have a colorful Diwali!!!

Points to note:

Knead the dough to a dough consistency. This helps in avoiding it becoming too porous as it excess absorbs oil and sugar syrup.

Sugar syrup should be of one string consistency

Drain the badushas on paper towel before dropping in the sugar syrup. This avoids the sugar syrup getting too oily.

Am sending this recipe for the Navartri - Diwali event happening at Simply food and Festive food at Cuisine Delights.


  1. Beautiful badushas, looks fabulous and tempting.

  2. Yummy n delicious ... Frst time hr... Hope to follow u... Glad if u do d same


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