Badusha | Balushahi | How To Make Badusha | Badhusha

Badusha | Balushahi | How To Make Badusha | Badhusha
Balushahi / Badusha
  • Badusha is glazed doughnut. Badusha is the name by which this dessert is known in South India. In the north of India it is called balushahi. Balushahi or Badusha is crisp on the outside and soft inside. This irresistible sweet is very much a part of traditional Indian festivals like Diwali and is loved by all. We have shown you every tip to make perfect balushahi with folds so that sugar syrup is absorbed well.


  • 250 grams Maida 2 cups
  • 600 g / 3 cups sugar
  • 50 grams / nearly 1/4 cup melted butter/ ghee
  • baking soda 1/8 tsp
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup / 50g grams curd


  • Take a bowl to add maida, cooking soda, 1/4 tsp baking powder mix well.
  • Balushahi has to be light and fluffy. Baking powder and soda help aerate it.
  • Then add melted butter and crumble it.
  • Now add curd and mix well. Keep it aside for 20 minutes.
  • Do not knead the dough. Just mix well.
  • After 20 minutes, mix the dough again gently for a couple of minutes. DO NOT KNEAD. Take small portions of the dough. Gently roll into balls, flatten slightly and make a round shape. At the centre of this dumpling, make a dent or hole.
  • The balls will not be very smooth but will be slightly crumpled. The folds or creases in them will help absorb the sugar syrup well. 
  • Now in another pan add 3 cups of sugar to make the sugar syrup. Add 2 cups of water to this sugar. Bring it to a boil. While doing so cover the vessel partially, leaving a very small gap so that the steam is generated but some steam can escape too. This way sugar crystals are not formed on the sides of the pan. If sugar syrup crystallises even a bit, it accelerates the crystallisation of the entire syrup. After the sugar is entirely dissolved lower the flame, add kesar/colour and simmer till it reaches a sticky consistency, that is when a string is about to form. At this stage, add lemon juice. to prevent crystallising the syrup.
  • Heat oil in a pan to fry balushahi. When bubbles start appearing in the oil and it is moderately hot, add a small portion of the dough. It should not rise up immediately. NOw switch off the flame and add in as many badushas as you can at a time. This will ensure even cooking. Do not fry one or two at a time. After 3 minutes, the balushahis will slightly rise and become bigger in size. Now again switch on the flame and keep adjusting it between moderate to low. The point is oil should be moderately hot. Deep fry until the bottom side becomes golden brown. This took around 7 minutes. Flip to the other side. Cook until it becomes golden brown on the other side too. This will take about 6 to 7 minutes. Frying the balushahis will take about 15 minutes in total. Remove from fire on slotted spoon and drain the oil from balushahi.
  • Then add the same to sugar syrup. dip for 2 min and remove.
  • Enjoy yummy balushahi or badusha

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