Badusha recipe with step by step photos. Badusha recipe, balushahi recipe call it by any name, this has to one of the most sought after and delicious Indian sweet. It is my long time wish to try and share some Indian sweet recipes here and I made badusha recipe last week just for sharing here :).

Badusha also known as butter badusha is a very popular one in shops as well as marriage feasts. In Tamil weddings badusha is served in meals as well as kept among other goodies and gifts.

I was assuming badusha making is very difficult and kept postponing. I have at least 10 recipes for badusha in my cookbook collections. Last week I gathered the courage and started with the preparations. Making badusha was a breeze for me :). I usually have problem with sugar syrup but this time one string syrup for badusha came out prefect too. There are N number of badusha recipes over the web. I followed a recipe from an old cook book samaithu paar, altered the quantities slightly and made in small quantity. I made around 12 badushas and all were gone in 2 days:). I made few badusha with design and lost patience for the rest. Just made round badushas with the remaining dough.

To make badusha recipe we need flour, curd, melted butter. There is absolutely no need to add cooking soda for badusha. Just knead the dough well and rest it for 30 minutes. Kneading the dough well is important for badusha. There is no need for a very soft dough, but smooth and crack free dough is needed. Else there will be cracks while shaping and frying. The next important factor in badusha making is one string sugar syrup. Also make sure you deep fry the shaped badushas in hot oil in lowest flame. If you fry in high flame, the top will get browned very soon and inside will remain uncooked just like gulab jamun.

The sugar syrup on badusha will crystallize and become thick as badusha cools down. It is not seen much in the photos as they were taken when badushas were warm.

Serve badusha immediately or store in airtight container. Stays good for around 4 days in room temperature. Warm badusha tastes divine P)

Here is how to make badusha recipe with step by step photos. Do check out other Indian sweet recipes like badam halwa, gulab jamun, lavanglatha, peda too.

Badusha recipe card below:

Badusha recipe | How to make badhusha recipe | Balushahi recipe Harini Badusha recipe, flaky and delicious Indian sweet made with flour and dipped in sugar syrup. Popular Indian sweet made easily at home 4.67 from 3 votes Print Recipe Pin Recipe Prep Time 45 mins Cook Time 30 mins Total Time 1 hr 15 mins Course sweet Cuisine Indian Servings 10 Calories 112 kcal Ingredients 1x 2x 3x 1 cup maida/ all purpose flour

1/4 cup melted butter

2 tablespoons curd

2 tablespoons water

1 tablespoon sugar

a pinch of salt

For sugar syrup

1/2 cup sugar

Water

Saffron

rose essence or cardamom powder

Nuts for garnishing Instructions Melt butter in a small pan and wait till it cools down to room temperature. Once the butter is ready, add curd to it and whisk very well. Add 1 tablespoon sugar and beat well till the mixture turns frothy and light.

Add the flour to butter mixture and mix well till the whole mixture resemble crumbs. It is important to incorporate the butter very well into the flour.

Now start adding water little by little and bring the dough together. It is ok if the dough is a bit sticky. Once you knead it will become smooth. Knead the dough for 10 minutes. Once the dough is ready rest it for 30 minutes. Divide the dough into 15-20 balls. Shape each ball into badusha. Just flatten it and make a dent in the center or make swirls in the edge.

Prepare one string sugar syrup. Take sugar in a deep vessel. Add just enough water to cover the sugar. Mix well and cook in medium flame till one string is achieved. You can add few drops of lemon juice to keep the syrup from getting hard. You can add saffron, rose essence or cardamom powder to the sugar syrup for flavor. The sugar syrup should be warm till the whole time you add badusha to it.

Heat oil for deep frying. One the oil is hot keep the flame low. Do not let the oil to smoke. Once the oil is hot add around 3-4 badushas. Deep fry until it turns golden brown. Drain to a kitchen towel.

Drop the prepared badushas in sugar syrup. Let it soak for 30 minutes before serving. Repeat the same wth remaining badushas. Once done you can store them in airtight containers. Serve badusha as needed. Notes 1. Always maintain low flame while frying.

2. Do not add more butter then the badusha will dissolve in oil while frying

3. You can add 1/8 teaspoon baking soda if needed but I did not add. Kneading the dough and resting is enough. Nutrition Serving: 10 g Calories: 112 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour

Step by step badusha recipe.

1.Melt butter in a small pan and wait till it cools down to room temperature. Once the butter is ready, add curd to it and whisk very well. Add 1 tablespoon sugar and beat well till the mixture turns frothy and light.

2. Add the flour to butter mixture and mix well till the whole mixture resemble crumbs. It is important to incorporate the butter very well into the flour.

3. Now start adding water little by little and bring the dough together. It is ok if the dough is a bit sticky. Once you knead it will become smooth. Knead the dough for 10 minutes. Once the dough is ready rest it for 30 minutes. Divide the dough into 10-12 balls. Shape each ball into badusha. Just flatten it and make a dent in the center or make swirls in the edge.

4. Prepare one string sugar syrup. Take sugar in a deep vessel. Add just enough water to cover the sugar. Mix well and cook in medium flame till one string is achieved. You can add few drops of lemon juice to keep the syrup from getting hard. You can add saffron, rose essence or cardamom powder to the sugar syrup for flavor. The sugar syrup should be warm till the whole time you add badusha to it.

5. Heat oil for deep frying. One the oil is hot keep the flame low. Do not let the oil to smoke. Once the oil is hot add around 3-4 badushas. Deep fry until it turns golden brown. Drain to a kitchen towel.

6. Drop the prepared badushas in sugar syrup. Let it soak for 30 minutes before serving. Repeat the same with remaining badushas. Once done you can store them in airtight containers. Serve badusha as needed.