Oct 18, 2012


Badusha ... Sugar Coated Badusha 

A deep fried and sugar coated Indian sweet.  Homestyle  preparation !!

Makes: 12


Please use same measuring cup to measure flour, sugar and water (sugar and water to make sugar syrup).

For the sugar syrup:


¾ cup sugar (3/4 cup sugar in Indian standard measuring cup of 200 ml / 8 oz capacity) Please pick very good quality sugar

½ cup water / 100 ml

½ teaspoon lemon juice


In a wide bowl, boil sugar and water on a medium heat until one thread consistency. It may take 12 minutes to reach  thick honey like and  one thread consistency (Cooking tip from Mrs Mallika Badrikanath, Chennai  for One thread consistency – Thin string is formed upto  2 – 3 inches when tasted in between thumb and forefinger. Add ½ teaspoon lemon juice into the sugar syrup  (when the sugar syrup is very hot) to avoid crystallisation). Add lemon juice and mix it well. Switch off the heat and keep aside.

For the dough:

1 cup / 200 ml all purpose flour (maida) Indian standard measuring cup of 200 ml / 8 oz capacity

1 pinch cooking  soda

1 pinch salt

1 ½ tablespoon smooth and thick curd

2 teaspoon sugar

2 teaspoon ghee

4 tablespoon water

300 ml oil to fry badusha


Sieve flour, cooking soda and salt.

In a wide bowl, mix sieved flour with smooth and thick curd, sugar and ghee. Mix well with finger tips until it forms a soft bread crumbs like structure. It may take 10 – 12 minutes to reach at this stage. Mix it slowly. Then add 2 – 4 tablespoon water (first start with 2 tablespoon water) and make a soft dough. Do not give more pressure when kneading.

Divide badusha dough into 12 equal parts and make round balls. Flatten each ball (like small and flat aloo tikkis. Then inside portion will cook properly and  it won't be raw in taste) and make a small depression in the centre.

Heat oil in a kadai / frying pan. Reduce the heat to medium and please wait for 1 minute. Avoid frying on high heat. Deep fry 6 badushas at a time till golden color on both the sides. Drain out and place it on kitchen towel to absorb extra oil for 1- 2 minutes and dip in it sugar syrup (when the fried badushas very hot. Otherwise sugar coating won’t form nicely) and  mix well with a thick and flat ladle or with a thick tablespoon until the sugar syrup well coated on badusha. Keep aside for half an hour. A shining sugar coating will appear later. Store it in an airtight container.


Chitra said...

my MIL makes the same way. i'll post soon. :) Nice clics. made me drool ;)

Unknown said...

very well done, looks yum

Niv said...

Looks perfect. pls check my version of Badusha at http://nivedithatm.blogspot.in/2010/07/balu-shahi-badusha.html