Badhusha is a popular South Indian sweet delicacy that is traditionally made during special occasions and festivals. This sweet treat is made from a combination of flour, sugar, ghee, and cardamom, creating a soft and aromatic dessert that is sure to satisfy anyone’s sweet tooth. Badhusha is often garnished with nuts or coconut for an added crunch and flavor. With its rich and decadent taste, it is no wonder that badhusha is a beloved dessert in South India.
Badhusha
Course: DessertCuisine: Indian, TamilDifficulty: Medium
Servings
6
servingsPrep time
15
minutesCooking time
25
minutesBadhusha is a popular South Indian sweet delicacy that is traditionally made during special occasions and festivals.
Ingredients
Maida – 2 cups
Sugar – 3 cups
Ghee – 1/4 cup
Cooking soda – Two pinches
Cardamom Powder – 1/4 teaspoon
Oil – for deep frying
Directions
- Mix ghee and baking soda in a bowl and rub them together with the palm of your right hand for 15 minutes. Alternatively, slightly melt the ghee, add baking soda, and beat the mixture.
- Gradually add maida to the beaten ghee, mixing gently with your fingers. Then, sprinkle in some water and form a soft dough without kneading too hard.
- Cover with a damp cloth and set aside for 15 minutes.
- Take a small portion of the dough, roll it into a lime-sized ball, flatten it, and gently press in the center. Prepare all the dough in this manner.
- Heat oil in a kadai and, once hot, reduce the flame to medium. Fry four to five badushas at a time until they reach a biscuit color.
- For the syrup, add just enough water to cover the sugar and bring to a boil. When the syrup boils and bubbles, test its consistency. It should form a single thread when a drop is placed between your fingers and stretched apart.
- Once the correct consistency is reached, stir in cardamom powder.
- Soak the fried badushas in the syrup for five minutes, then remove and place on a large plate.
- For a glossy finish, dip the badushas in the sugar syrup two to three times. Dip once, leave for five minutes, remove and let rest for ten minutes. Repeat the dipping process for five minutes and allow to rest. Do these two to three times.
came out well…v hd a very sparkling diwali wit tasty badhushas…thnks fr te recipe.
came out well…v hd a very sparkling diwali wit tasty badhushas…thnks fr te recipe.
Hi Vanishree,
Nice to hear that Badhushas came out well and you had a sparking Diwali.
Hi…mam.
Came out so well…. and i would tank u for all ur recipes……
Hi Anusha,
Thank you for visiting my blog. Nice to hear this recipe came out well.
Hi aunty,
Can I use baking powder instead of baking soda?
Suhasini
Hi Suhasini,
You can use baking powder. In such case you have to add little more baking powder. You can also add little curd to get frothy structure.
Hi I tried it as per ur method.But when I fried in oil it crumbled totally.Can you pls give me a suggestion to improve?
Suhasini
Hi Kamalaji,
I tried making badhusha as per your recipe. Used exactly the same measurements mentioned by you. But the dough balls crumbled as soon as I put them in the oil for frying. Please suggest if the dough can be modified or if I can make something else out of it.
Hi Yamini,
Reason may be the quantity of ghee. I used melted ghee and had no problem. Measure Maida with heaped cup and reduce the quantity of the ghee. It may come out well.
Hi Yamini,
You can add little more maida to the dough and make bashudha. May be the badhusha become slightly hard, but will not break in the oil. Moreover, keep the oil in moderate heat.
Hi Yamini,
One more suggestion. You can add little more maida to the dough and again make a soft dough. Make thin puri and fry it. Dip in sugar syrup and keep it. This is called “Jeera Puri”. Or make thin puri and cut it into small squares and fry it in the oil. This can be prepared spicy or sweet. Check my recipes for Thukkada.
Hi Mami,
I tried this and was fine except that it had little bubbles (like in puri) on the surface. I don’t know what went wrong.