Sunday, February 24, 2013


This is one sweet I love to have it most of the time although I am not fond of sweets but this one is exceptional. I have been wanting to make this for some time and  made this some time back and could not post it here until now.

I  have  followed the recipe from here and have look at the video  Master chef Sanjeev Kapoor shows here how to make the dough and  fry the baadusha as well, this will give you a good idea to make this  sweet, as it was very helpful to me. Thanks to Radhika and  Chef S Kapoor.

Prep Time: 30 Mins 
Cook Time: 20 Mins 
Makes: 10

  • All purpose flour – 300 gms
  • Vanaspati – 100 gms
  • Fresh curd – 1 ½ tsp
  • Baking soda – a nice big pinch
  • Water – ¼  cup (approx.)
For Sugar syrup

  • Sugar – 1 cup
  • Water – ¼  cup
  • Cardamom powder – ¼  tsp
  • Lemon juice – 1 tsp



In a big plate  add maida in a big plate. Make a well in the center and add curd and sprinkle the baking soda on curd and mix the liquid till frothy within the well.

Put the vanaspati into the frothy well. The vanaspati should be hard and not at room temperature. Begin crumbling the hard vanaspati with your finger tips along with the curd mixture and when it softens, bring the flour from around and mix with your finger tips distributing the vanaspati to all the flour. This will take 5-8 minutes and in the end will resemble bread crumbs.

Add water with a spoon and make a loose dough. Keep kneading for 10 minutes, so that the dough becomes smooth and soft. Let it rest for ½  hour. Keep the dough in a closed bowl.

Make small lemon sized balls and press gently in the center with your thumb to make an impression and repeat for all the dough. I got around 10 balls. After making, keep them covered to prevent the dough from drying out.

For the Sugar syrup: 

Place the sugar and water in a pan and cook over medium flame till it forms one string consistency. Add cardamom powder, mix well and take off stove. Now add lemon juice and mix well. Keep aside.

Meanwhile heat oil in a pan over medium flame. Drop a pinch of dough into the oil and if it rises to the top immediately the temperature is just right.

Simmer flame completely and add 2- 3 baadusha balls into the oil and let it cook for 5 minutes in the heat of the oil. By this time they will start floating on top. Cook in a very slow flame otherwise it will turn brown outside and inside it wont be cooked.

Cook till it becomes brown and looks crisp. Drain on an absorbent paper and transfer it immediately to the sugar syrup. Leave them for 1 minute, take them out and arrange on a plate one next to other and let it dry out.

If you want a thick sugary crust on top you can dip them once more and let it dry out again. Do not leave the baadusha in the syrup as it will become soggy.

Store in an air tight container.



  1. Wow ! Yummy badusha...mouthwatering..I wish I could grab one.

  2. i love this too.....reminds me of bakeries back home !!

  3. i too love these Latha, but never tried them at home. these look perfectly done

  4. Love this Badusha,a lip smacking sweet,looks yummy.
    Sai Padma Priya

  5. very sweet and perfectly tempting Balushahi.

  6. wow i love it too...gud one with so less ingredients

  7. One of my favorite,yummy badusha..homemade ones looks delish!!

  8. Love the yummy sweet... Came perfectly

    href="" > Event: Dish name starts with Q till Feb 28th</a

  9. drooling here. Badusha looks too good!

  10. looks so delicious. good one latha.

  11. Hi!
    Lovely Baadusha!!!!!!looking very nice!

  12. I love how well the sugar crust has formed on the baadusha. Lovely presentation. Thanks for the mention as well.

  13. Wow.....wonderful badushas.... So yummy....

  14. This is one of my favourite sweet! It came out perfectly. You gave me an inspiration to try making :)

  15. Wow, it has come out very well, nice flaky texture..

  16. Latha dear this is my favourite sweet you have done it so well. Everything over?


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