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October 7, 2015

Butter Badusha Recipe / Balushahi With Video - Diwali Sweets Recipes

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Badusha recipe
Badusha/Balushahi recipe is one of the must try sweets recipes during Diwali or any occasions. Most of the people in India make badusha for Diwali. So I thought of starting my diwali recipes with this most popular sweet recipe.

Basically I am not a big fan of sweets. But there are very few sweets for which I don’t say NO. Badusha is one among them. I love it for its flaky, layered texture with mild sweetness. Every year during Diwali, my MIL makes Maida burfi and Badusha without fail. She is my inspiration to try sweets on my own. She usually adds Dalda/Vanaspati or butter to make badusha. 

Based on my MIL’s recipe and after few trial & errors, I am making badusha successfully for the past two years. I have shared some tips, do’s & don’ts below for beginners. I took a complete video for badusha preparation and shared the same below. I love the traditional doughnut shaped badusha more than the swirled ones. But still swirled badusha looks more attractive like suryakala. 

In this post, I have just shared a small video of how to make badusha swirls for beginners to learn. Hope it is easily understandable. Lets see how to make the most popular Indian sweet balushahi aka badhusha in detail with a video on how to shape the badusha.

How to shape badusha

Badusha recipe

  • Generally beginners complaint about badusha disperses/dissolves in oil. It is due to the addition of more cooking soda or fat content ( ghee or butter). If the oil temperature is too low, badusha may dissolve in oil.
  • Sometimes you may get more cracks in badusha after frying. It may become shapeless too. It is also due to the quantity of cooking soda.So please be very careful while adding soda.
  • The secret of getting flaky, layered badusha lies in slow deep frying in low flame. Adding curd doesn’t make the difference. My MIL never add curd. Still it comes out flaky. But curd helps to give softness to Badusha. So do not skip it. 
  • You can replace butter with melted ghee. But use melted ghee or butter only at room temperature. It should not be hot.
  • No need to knead the dough very hard or beat as you do for chapathi dough. Its enough to make a soft, crack free dough to get good badusha.
  • The recipe I have shared here gives badusha which may be slightly hard as soon as you prepare. But it will become soft the next day and tastes much better.
butter badusha

Butter badusha recipe

Butter badusha recipe How to make butter badusha - Diwali sweets recipes
Cuisine: Indian
Category: Sweets
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


  • All purpose flour/Maida - 1 cup (tightly packed & levelled)
  • Melted butter - 1/4 cup ( at room temp, butter should not be hot)
  • Curd - 1 tbsp
  • Cooking soda / Baking soda - 1/8 tsp 
  • Water - as needed ( I used 2-3 tbsp)
  • Salt - a small pinch
For sugar syrup
  • Sugar - 3/4 cup
  • Water - 1/3 cup
  • Cardamom powder - 1/2 tsp
  • Lemon juice - 1/2 tsp
  • Saffron threads & dessicated dry coconut,nuts - for decoration
  • Take a wide bowl and add the melted butter,cooking soda & curd. Mix well with a whisk till it becomes a creamy paste.It will take 1-2 minutes. Take sugar in a bowl and add water. Mix well & set aside. Let it dissolve for making syrup.
badusha recipe
badusha recipe
  • To this paste, add maida and a pinch of salt. Mix well and make a crumbly mixture. Butter & curd mixture should spread well with the flour. The mixture should resemble bread crumbs. Sprinkle some water and make a soft, non-sticky dough ( I used around 2-3 tbsp of water. It may vary based on the water content in curd)
butter badusha recipe
butter badusha recipe

  • Rest the dough for 30 minutes. After the resting time, the dough would be very soft. Smoothen it using your hands to remove cracks by just pressing it gently. Do not knead it. Take small ball sized dough and make a crack free smooth ball. Flatten it using your palm and make a dent in the center using your pointer finger. Make a deep impression.
butter badusha recipe
  • For making swirl shaped badusha, take a ball from the dough and pinch in a corner. Fold it and again pinch the swirled end. Repeat this to make a circle. Refer video for more reference.
butter badusha recipe

  • Heat oil in a kadai and when it gets heated, drop a pinch of batter. As soon as the batter rises to the top, drop 3-4 badusha and switch off the flame. Let the badusha cook in off fire till it floats on top of oil. After it starts to float, flip the badusha and switch on the flame. Keep the flame medium and cook the badusha till it turns golden in color. One batch takes nearly 8-10 minutes.
butter badusha recipe
  • The swirled badusha takes more time to cook and looks dark in color compared to the donut shaped ones. Don’t panic.It also tastes little more crispy compared to the round ones. Deep frying patiently is more important to get layers in badusha. So please follow this carefully.
  • While frying badusha, you can make sugar syrup. Boil the syrup till one string consistency. i.e when you take a drop of syrup between your fingers & release, it will form a single string. Add cardamom powder & lemon juice and switch off the flame. Lemon juice prevent crystallization of sugar syrup. Refer this post for detailed sugar syrup consistencies.
  • Remove the badusha in a tissue. Drop them into the warm syrup. Let it soak for 5-10 minutes. Flip them in the syrup for even coating.  In the mean time, deep fry the next batch of badusha. Remove the badusha from the syrup and arrange in a plate. Once it cools down, sugar syrup with crystallize and make a nice coating. Store it once badusha is cooled down completely. Enjoy ! It stays good for 3-4 days if properly done.
If the sugar syrup is crystallized while you soak the badusha, add few drops of water, heat it. Bring the one string consistency & then drop the badusha.
Try this yummy sweet for Diwali and have a great celebration !
Butter badusha recipe

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Sindhujabalaji said...

Wow,my fav badusha,very tempting pictures...sure i ll try to make small batch for me,this diwali..Thnx for sharing,ur string consistency post also very useful one for beginners like me,waiting for other diwali recipes

Chitra said...

Thank u so much Sindhuja :)

Mahi said...

my favorite...looks yum!

priya said...

Explained well which tempts to try ..adding curd is new to hear .sure will give It a try .thumps up for ur cute layery little badushas:)) .drooling over :( too bad u tempting me to eat .

Chitra said...

Thanks mahi :)

Chitra said...

Thanks priya.try it once :)

HAPPIE said...

Tempting, the way u explained its clear our doubt.

Chitra said...

Thank u Sankar Saranya :)

Mullai Madavan said...

Beautiful Badushas... super tempting clicks with well explained steps.

Chitra said...

Thanks Mullai :)

harini said...

hi chitra, u have given as tightly packed maida so how to measure it.just tapping two three times and filling is enough,isnt it?And butter to be taken as 1/4 cup and melted or 1/4 cup melted butter is required?please clear my doubts i want to try this for diwali.thanks in advance.

Chitra said...

Hi Harini, you are right. Just tap and fill the maida. After melting butter, measure 1/4 cup from it and add.Hope badusha will turn out well. Do share ur feedback :) Tomorrow I will post milk powder burfi. Thanks :)

harini said...

thanks for ur reply.let me try and see.

harini said...

hi chitra i tried badhusha it came out very u said it tasted soft and nice the next iam trying for the first time,i was very doubtful whether it ll absorb sugar or ll it be soft.but it is dough was having cracks and when i fried one or two puffed up like ulundu vadai and then while putting in sugar syrup,i kept it for more time so sugar coat was little bit high.but all my doubts gone when i tasted them next day.thanks for the recipe.

Chitra said...

Thank you so much for trying most of my recipes for diwali 😊

Vasanthalakshmi said...

Hi mam, Today I made badhusha the outer layer has come out little bit hard. I added butter no curd. What's the reason.

Chitra said...

Curd should be used else you can add a bit more of cooking soda to get it soft. I guess it may be the reason.