![](http://cuminpeppers.com/wp-content/uploads/2019/11/PB253384_DxO-1024x768.jpg)
balushahi | badusha is a traditional Indian sweet made with all-purpose flour, ghee, yogurt, sugar. It is mainly prepared in Deepavali.
Unlike other sweets, badusha has a moderate sweetness, that makes the sweet so delicious. After a few trial and error, I found a perfect badusha recipe that gives you soft, flaky, layered badusha for sure.
balushahi otherwise called sweetened Indian donut | badusha is the name widely used in South India. So let us see how to make balushahi | badusha with video recipe as well as written recipe with step pictures.
Let us get in to the recipe of balushahi | badusha:
![badusha](https://cuminpeppers.com/wp-content/uploads/2019/11/PB253392_DxO-340x340.jpg)
balushahi | badusha
Ingredients
For making the dough:
- 2 cup all-purpose flour
- ½ tsp baking soda
- a pinch salt
- ½ cup ghee
- ½ cup curd/ yogurt (whisked)
For making sugar syrup:
- 2 cup sugar
- 1 cup water
- ¼ tsp cardamom powder
- a pinch saffron strands
oil for deep frying
Instructions
For making the dough:
- Firstly, take 2 cups of All-purpose flour, add in 1/2 tsp of baking soda, and a pinch of salt, give it a nice mix
- Then pour 1/2 cup of ghee and 1/2 cup of curd, mix well
- add few drops of water to make the dough (do not knead)
- cover it with damp cloth
- leave it for 20 minutes
For making sugar syrup:
- In a pan 2 cups of sugar, and 1 cup of water
- bring into boil, heat it till it reaches half-string consistency (just to be sticky in fingers)
Shape up the badusha:
- After 20 minutes, take the dough, place it over the mat/cutting pad, stretch it as shown in the picture
- cut into small equal portions
- take a portion, place it over the palm, just rotate the dough to make, circular shape, press it at the centre, it is ready to fry
For frying:
- heat the oil, fry the badusha in low flame to medium flame
- once it gets golden brown color, take off from the oil
soaking in sugar syrup:
- Finally, soak the badusha in sugar syrup for 3 minutes and serve
Stepwise Picture Recipe for balushahi | badusha:
![](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h09m21s753-1024x576.jpg)
![](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h11m13s557-1024x576.jpg)
![](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h11m35s712-1024x576.jpg)
![](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h11m43s569-1024x576.jpg)
![](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h12m11s450-1024x576.jpg)
![](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h13m42s893-1024x576.jpg)
![](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-13h19m50s759-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h15m03s009-1024x576.jpg)
After 20 minutes:
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h16m03s565-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h16m31s230-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h17m00s642-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h17m52s368-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h19m52s522-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h19m58s098-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h20m06s757-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h21m07s298-1024x576.jpg)
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-12h26m03s660-1024x576.jpg)
Now the balushahi | badusha is ready
![balushahi | badusha](http://cuminpeppers.com/wp-content/uploads/2019/11/vlcsnap-2019-11-27-13h15m40s170-1024x576.jpg)
Note:
- furthermore, Badusha is getting even tastier and also softer when we have it after 12 hours of preparation.
- Last but not least, while making the dough, don’t use more water, just use a few drops based on the dough to behold together.
Along with balushahi | badusha recipe Also, checkout,
Mysore Pak recipe
Kesar badam burfi too
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