Badusha is a famous South Indian sweet made with all purpose flour and sugar. It is usually made for Diwali.


¼ kg – 250 gms Maida /All-purpose flour –
50 gms Ghee
100 gms Vanaspati /Dalda
¼ tsp Cooking soda
For the sugar syrup:
Sugar -3/4
Water -2 cups
Milk – 4 tbsp
Cardamom powder – 1/4 tsp
Edible camphor /pachai karpram – a pinch

For Dough:
First mix dalda, cooking soda and ghee nicely / vigorously for 10 minutes.
Then add maida and mix well with your hands.
Add water little by little and knead it into a soft dough
Let it sit for 15 minutes.
After that divide the dough into equal lemon sized balls, flatten it a little and make a depression with your thumb in the middle.


Sugar Syrup-
Take a pan, add water and sugar and bring it to boil.
Add milk and boil for a few more seconds. The impurities (if any) in sugar will come to the surface.
Remove it with a ladle.
Then boil sugar syrup till it reaches one string consistency.
Add cardamom powder and pachai karpuram.

For Badusha:
Heat oil first, add 4-5 badusha, then keep in low flame and fry the badushas until golden brown. Flip them gently and cook both sides.
You need lot of patience for this.
Then drop them in the sugar syrup and let it sit for 6-7 minutes.
Then remove it from the syrup and place it in a plate.
Let the sugar syrup dry.
If needed, garnish with grated coconut and cashew nuts on top while serving.

To check whether the oil is hot, drop a little batter into the oil, if it rises immediately to the surface, then it is the right temperature to add the prepared badusha.
You have to keep the flame in low while frying the badushas. If the temperature of the oil is high, the badushas will turn golden brown fast but will remain uncooked inside.
If the dough gets too soft, do not panic, just add more flour to set it right.This will stay fresh for a week .You can store it in an air tight container.

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